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 THESE CLEAN EATING RECIPES:
CLEAN EATING PORK FRIED RICE RECIPE:
If you love regular pork fried rice from your local Chinese restaurant, give this homemade version a try. It's a yummy way to use up leftovers too!
Note that if you are trying to keep the fat content low, keep some chicken broth at hand to continue cooking when the oil runs out. Or use just chicken broth for cooking. If you don't mind more fat, then use more oil as needed for cooking.
- 2 cups cooked pork, cubed
- 3 cups cooked brown rice
- 1/2 lb. shiitake mushrooms
- 1/2 lb. green peas (I used frozen)
- 1 cup shredded carrots
- 1 cup bean sprouts, chopped
- 3 large whole eggs
- 5 medium green onions, sliced (I included the white parts)
- 1 tbsp. onion powder
- 1 tbsp. olive oil
- chicken broth on reserve (see note above)
- low sodium soy sauce for garnish
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.