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Pork Fried Rice

Fried Rice

Any time you have a large family gathering, the leftovers can seem to never end. One key to getting through all the extra food is to morph them into something totally different. Since we love Asian food, it is our go-to. I created this pork fried rice after watching some very close friends make their traditional fried rice at Hmong gatherings. This recipe is easy and uses ingredients you already have in your cabinets.

 

 

Ingredients:
3 Tablespoons Butter
1 Cup White Rice
1 Cup Chicken Broth, no salt added
1 Cup Water
3 Tablespoons plus 1 teaspoon Canola Oil
3/4 Cup Carrots, finely diced
1/2 Cup Onion, chopped
1 Large Garlic Clove, sliced
5 Button Mushrooms, quartered
2 Cups Cooked Ham, cubed
1 Cup Frozen Peas
5 Tablespoons Soy Sauce
1 Tablespoon Teriyaki Sauce
2 Eggs

1. In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce heat to low. When all liquid is gone, turn heat off and leave covered until needed for sautee.
***While the rice is cooking, prepare the rest of your ingredients.***
2. Melt 2 Tablespoons butter with 3 Tablespoons canola oil over medium high heat. When the oil is hot, add the carrots and onion. Cook over medium heat for 15 minutes until the carrots are tender. Stir occassionally.
3. Add the sliced garlic and sautee for 2 minutes.
4. Add mushrooms and ham to the pan and stir to combine. Cook for 5 minutes, stirring occassionally.
5. Add frozen peas, prepared rice, soy and teriyaki sauces. Stir and cook for 5 minutes.
6. While the rice heats and marinates the flavors in the pan, scramble the 2 eggs in another pan in 1 teaspoon canola oil.
7. Add the scrambled egg to the rice mixture. Stir and serve.

Ready in
45 m
4
Servings
676
Calories Per Serving

Notes

This can also be done using chicken or other proteins.

Ingredients

Preparing the Rice

  • 1 Tablespoon Butter
  • 1 Cup White Rice, Uncooked
  • 1 Cup Chicken Broth, Unsalted
  • 1 Cup Water

Fried Rice Preparation

  • 2 Tablespoons Butter
  • 3 Tablespoons Canola Oil
  • 1 Teaspoon Canola Oil
  • 3/4 Cups Carrots, Chopped
  • 1/2 Cup Onions, Diced
  • 1 Large Garlic Clove, Sliced
  • 5 Button Mushrooms, Quartered
  • 2 Cups Cooked Ham, Cubed
  • 1 Cup Frozen Peas
  • 5 Tablespoons Soy Sauce
  • 1 Tablespoon Teriyaki Sauce
  • 2 Eggs

Directions

Preparing the Rice

In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce heat to low. When all liquid is gone, turn heat off and leave covered until needed for sautee.
***While the rice is cooking, prepare the rest of your ingredients.***

Fried Rice Preparation

1. Melt 2 Tablespoons butter with 3 Tablespoons canola oil over medium high heat.

2.When the oil is hot, add the carrots and onion. Cook over medium heat for 15 minutes until the carrots are tender. Stir occassionally.

3. Add the sliced garlic and sautee for 2 minutes.

4. Add mushrooms and ham to the pan and stir to combine. Cook for 5 minutes, stirring occassionally.

5. Add frozen peas, prepared rice, soy and teriyaki sauces. Stir and cook for 5 minutes.

6. While the rice heats and marinates the flavors in the pan, scramble the 2 eggs in another pan in 1 teaspoon canola oil.

7. Add the scrambled egg to the rice mixture. Stir and serve.

Nutritional Facts
Servings4
Calories Per Serving676
Total Fat35g54%
Sugar6gN/A
Saturated11g56%
Cholesterol172mg57%
Protein31g62%
Carbs57g19%
Vitamin A343µg38%
Vitamin B121µg21%
Vitamin B60.7mg34.9%
Vitamin C10mg17%
Vitamin D1µgN/A
Vitamin E3mg15%
Vitamin K22µg27%
Calcium61mg6%
Fiber3g12%
Folate (food)52µgN/A
Folate equivalent (total)52µg13%
Iron3mg16%
Magnesium74mg19%
Monounsaturated16gN/A
Niacin (B3)8mg42%
Phosphorus393mg56%
Polyunsaturated6gN/A
Potassium830mg24%
Riboflavin (B2)0.6mg34.6%
Sodium2625mg100%
Thiamin (B1)0.9mg61.4%
Trans0.4gN/A
Zinc4mg25%