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Pork Fried Rice

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  Vegetable oil 15 Milliliter (1 Tablespoon)
  Garlic 1 Clove (5 gm), minced / pressed
  Minced fresh ginger 1⁄2 Teaspoon
  Thinly sliced green onions 50 Gram (1/2 Cup)
  Lean ground pork 4 Ounce (115 Gram)
  Shiitake mushrooms 2 Ounce, stems removed and caps thinly sliced (55 Grams, About 8 In Number)
  Frozen peas 75 Gram (1/2 Cup)
  Frozen corn kernels 75 Gram, thawed and drained (1/2 Cup)
  Fat free low sodium chicken broth 120 Milliliter (1/2 Cup)
  Reduced sodium soy sauce 30 Milliliter (2 Tablespoon)
  Cooked long grain white rice 390 Gram (Cooled, 5 Cups)

1. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic, ginger, and onions; then crumble in pork. Stir-fry until pork is browned (about 5 minutes).
2. Add mushrooms, peas, corn, and 1/4 cup (60 ml) of the broth to pan; stir-fry until liquid has eyaporated (about 2 minutes). Add remaining 1/4 cup (60 ml) broth; then stir in soy sauce and rice. Stir-fry until rice is heated through.

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Pork Fried Rice Recipe