Thursday, May 26, 2011

Pork Fried Rice

One of our household favorite dishes is this VERY EASY pork fried rice (or chicken fried rice depending on what I have handy).  

What's fun is you can completely customize it to your liking... add different veggies you like, disregard the ones you don't - change the quantities, go heavy on the veggies, go heavy on the meat, disregard the meat altogether...use leftovers or start with fresh ingredients... but get ready to enjoy because it's Goooo-OOOD!

Here's how I made it!  (Scroll down for conventional recipe)

Rice, pork chops, onion, broccoli, carrots, peas, corn, eggs, garlic powder, ginger, soy sauce  and some butter!

The first step is to cook your rice.  Rice (at least most varieties) triples in volume when cooked, so 1 cup uncooked rice will be 3 cups cooked. This is important to note for veggie/rice ratio.  When rice is cooked, set aside.  This recipe works great with leftover rice too... got some sitting in your fridge, this is a great way to use it up!!

Chop up your pork chops or chicken breasts into bite size pieces,and combine in a wok or big skillet with some chopped broccoli, diced onion, sliced carrots, some frozen peas and a little butter.  Cook over medium heat until meat is cooked all the way through.

Season with some garlic powder and ground ginger. 

At this point I added some frozen corn - a little later than the rest of the veggies just because it doesn't take long at all to cook!

With a spatula or turner,  push your veggies & meat to one side of the skillet - just like this.

And crack in some eggs.  You can do this in a separate frying pan if you prefer your eggs unadulterated... but I'm all about "less dishes at the end" so this works just fine for me!!! 

Scramble the eggs as they cook and then incorporate well with the rest of the dish.

Now you're just minutes away from DONE!!!

Take your rice and dump it in... mine had been sitting for some time so appreciate the nice "mold" effect from the pan.

Now just mix together.  If your rice is cold, heat it through - otherwise a simple stir and you're practically done!

Last step... add soy sauce and mix it on up.  Just remember a little soy sauce goes a LONG way so don't overdo it.  If you like a little kick, throw on some red pepper flakes too.

Serve it on up as a fabulous side, or as the main attraction.  I like mine with coconut shrimp, or with egg rolls, or just some delicious pan-fried pork chops like here!


Serves 6-8

2-3 (6oz) boneless pork loin chops, cut into bite size pieces  (or chicken breasts)
3/4 cup chopped carrot
1 1/2 cup chopped broccoli (fresh, or thawed)
1/2 cup frozen peas
1/2 onion, diced
1/2 cup frozen or fresh sweet corn
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
3 eggs
1 cup uncooked long-grain rice (or 3 cups cooked)
1 1/2 tablespoons soy sauce (+/- to taste)

1.  In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink.  Add garlic powder and ginger and corn and cook for 1 minute longer.

2.  Pushing pork mixture aside, scramble eggs into skillet...once cooked through combine with rest of mixture.  

3.  Stir in the rice and soy sauce.  Heat through and serve on up!


  1. Fried rice is my family's favorite...whether it be seafood, meat or vegetable fried rice. Yours really look superb!

  2. Man does that ever look good!!

  3. LOVE IT!!!!! Most amazing thing I have ever ate. I know you might think its rice?! but seriously its awesome.

    Great job Kelly!