Pork fried rice is a popular dish to be sure. But the stuff you get in restaurants is a stroke in a bowl. Not very appetizing if you ask me.
While this dish will always be a little high on the sodium scale, homemade and clean is the only way to go if you just cannot live without it.
The essence of this dish lays in its versatility. This is really a “left-over” dish. So save yourself some work and wait until you have some cold, cooked pork and brown rice in the fridge that you need to use up. This recipe is perfect for that occasion. But making it from scratch (like I did) is not so bad either. Top with a little soy sauce and you’ve got a wonderful dinner!
YOU MIGHT ALSO ENJOY:
Clean Eating Pork Fried Rice
- 2 cups cooked pork, cubed
- 3 cups cooked brown rice
- 1/2 pound shiitake mushrooms
- 1/2 pound green peas (I used frozen)
- 1 cup shredded carrots
- 1 cup bean sprouts, chopped
- 2 whole eggs
- 2 egg whites
- 5 green onions, sliced (I included the white parts)
- 1 tablespoon onion powder
- 1 tablespoon olive oil
- Chicken broth on reserve if you run out of oil in the pan.
- Soy sauce, low sodium to taste for topping
- In a large pan, cook the mushrooms, peas, and carrots in the olive oil until the mushrooms are wilted.
- Add the eggs, and stir until cooked.
- Add everything else and stir until well combined.
- Top with soy sauce and serve.