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pork fried rice

Karen_CT avatar
Recipe by
Karen D
@Karen_CT
Woodbury, CT

This Pork Fried Rice is actually two recipes in one. The pork recipe is Chinese Pork Chops, which can be made by itself, using whole boneless pork chops and served over rice. Delicious! For this recipe, I used Chinese Pork Chops cut or sliced into strips. You can get creative with the vegetables and add whatever you like. I prefer mushrooms, carrots, peas and onions, but you could add bok choy, broccoli rabe, sliced water chestnuts or whatever pleases your palate. This tastes wonderful even the next day, if you still have leftovers. Enjoy!

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prep time 1 Hr
cook time 20 Min
method Pan Fry

Ingredients For pork fried rice

  • 1/2 c
    reduced sodium soy sauce
  • 1/8 c
    brown sugar
  • 1/8 c
    honey
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    vegetable oil
  • 1/2 tsp
    ground ginger
  • 1/8 tsp
    garlic powder
  • 4
    boneless pork chops, cut into strips or bite-sized pieces
  • FOR RICE PORTION:
  • 1 c
    brown rice, washed
  • 2 tsp
    canola oil
  • 3/4 c
    fresh mushrooms, sliced
  • 2 clove
    fresh garlic, finely chopped
  • 1/2
    onion, chopped
  • 1/3 c
    fresh carrots, julienned
  • 1 c
    fresh broccoli, chopped
  • 1/2 c
    frozen peas
  • 1 c
    bean sprouts (mung beans)
  • 1-2
    scallions, chopped
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
    ground ginger

How To Make pork fried rice

  • 1
    Mix together in a bowl the soy sauce, honey, lemon juice, brown sugar, garlic powder and ground ginger. Reserve some of the mixture for cooking later, about 1/4 to 1/3 cup. Add pork pieces, mix until thoroughly coated. Cover and refrigerate several hours or overnight.
  • 2
    Cook brown rice in 2 cups water with pinch of salt and dash of olive oil until done, about 45-50 minutes. Remove and spread out among 2 large dinner plates to cool. Cover and refrigerate several hours or overnight.
  • 3
    Heat oil in large wok or frying pan (I use an electric pan) to medium/high heat. Discard marinade and cook pork pieces or strips 6 to 8 minutes, using reserved marinade to baste during cooking. Remove pork pieces to a plate and set aside.
  • 4
    Using the same pan with remnants of pork marinade, cook mushrooms until moisture evaporates, remove to a separate plate and set aside. Add a little oil to the pan and cook broccoli and carrots about 5 minutes, covered. Remove to separate dish and set aside. Add a little oil to the pan. Using fingers, crumble cooked rice into hot pan to separate grains and stir to heat evenly. Add chopped onion, broccoli, mushrooms, peas and carrots. Cook about 5 minutes until vegetables begin to soften. Add pork mixture and bean sprouts and stir over medium heat until just combined and heated through. Sprinkle chopped scallions over top and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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