Pork Fried Rice Recipe
Cook Time: 45 minutes
Prep Time: 40 minutes
Total Time: 1 hour 25 minutes
Description:
This delightful Pork Fried Rice recipe is not just a delicious meal but also a versatile dish that can easily accommodate a large gathering or be conveniently stored in the freezer for later enjoyment. Enhanced with the crisp freshness of garden-fresh snow peas, this recipe offers a balanced combination of flavors and textures that’s sure to tantalize your taste buds. Serve it alongside a simple tossed salad and a warm dinner roll for a complete and satisfying meal experience.
Recipe Category: Pork
Keywords: Rice, Meat, Chinese, Asian, Low Protein, Low Cholesterol, Healthy, Weeknight, Stove Top, Less than 4 Hours, Inexpensive
Ingredients:
- 2 carrots
- 2 stalks of celery
- 1/4 head of cabbage
- 1 clove of garlic
- 1 green onion
- 1 teaspoon curry powder
- 1/4 cup light soy sauce
- 1 tablespoon soy sauce
- Uncle Ben’s converted brand rice
- 1 tablespoon flour
- Water
Nutritional Information (per serving):
- Calories: 108.4
- Fat Content: 1.1g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 38.9mg
- Carbohydrate Content: 22.2g
- Fiber Content: 2.7g
- Sugar Content: 2.9g
- Protein Content: 2.8g
Servings: 6
Recipe Instructions:
- Begin by preparing the pork tenderloin. Cut the tenderloin in half, reserving the remaining portion for later use or use it all in this dish.
- Slice the tenderloin into bite-sized pieces and dust them with flour.
- Grate the carrots, celery, and cabbage, or finely chop them according to your preference.
- Finely chop the garlic and thinly slice the green onions.
- In the first pan, heat 3 tablespoons of oil and 1/2 teaspoon of sesame oil. Once hot, add the tenderloin pieces and cook until they are no longer pink. Towards the end of cooking, add the garlic and cook for an additional 3 minutes. Then, add 3 wooden spoonfuls of light soy sauce and cook for another 3 minutes.
- Add the grated vegetables to the pan with the cooked meat. Stir and cook for about 5-10 minutes until the vegetables are tender.
- In the second pan, heat 2 tablespoons of oil and 1/2 teaspoon of sesame oil until hot. Add the dry rice and coat it with the oil, stirring constantly for about 3 minutes until it turns light brown.
- Add water to the rice and stir well.
- Combine the cooked meat and vegetables with the rice mixture. Add curry powder to enhance the flavor.
- Cover the pan tightly with a lid (you can use foil to seal the pan) and cook over medium-high heat for about 25 minutes. Stir the mixture twice during cooking to prevent sticking.
- Check the rice for doneness. Once cooked, remove the lid, reduce the heat, and add 2-3 wooden spoonfuls of regular soy sauce. Cook until the mixture is fairly dry, which should take about 10-15 minutes.
- Optional: During the last 15 minutes of cooking, you can add frozen pea pods or corn to the mixture.
- Once cooked, allow the fried rice to cool slightly before serving. Enjoy!
Additional Tips:
- To make a larger batch to serve 6 people, use the entire pork tenderloin and triple the amount of carrots, celery, and cabbage. However, do not increase the amounts of sesame oil or curry powder.
- Use 2 cups of dry rice and 6 cups of water for the increased serving size.
- This dish freezes well, making it a convenient option for meal prep or leftovers. Simply portion it out into freezer-safe containers once cooled and store for later enjoyment.
