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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Grains, Side Dish
Cuisine: Asian
Servings: 4servings
Calories: 502kcal
Ingredients
2cupscooked pork, cubed
3cupscooked brown rice
½lb.shiitake mushrooms
½lb.green peas (I used frozen)
1cupshredded carrots
1cupbean sprouts, chopped
3largewhole eggs
5mediumgreen onions, sliced (I included the white parts)
Gather all your ingredients. Note that this recipe assumes your pork is already cooked.
In a large pan, cook the mushrooms, peas, and carrots in oil until the mushrooms are wilted. Add the eggs, and stir until cooked then add all the remaining ingredients and stir until well combined.
Top with soy sauce, tamari, or coconut aminos, and serve.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.