• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side Dish Recipes

    Pork Fried Rice

    Published: Feb 5, 2010 · Modified: Nov 29, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This was one of the "morph recipes" listed for this pork dish that I made a few days ago. It turned out OK. I dunno, for some reason, the last few times I've used Minute Rice, it hasn't soaked up enough of the liquid. I had to simmer it uncovered for a while to try to get some of the liquid to evaporate. The pork was definitely better the first night I made it, but it's really cool to be able to turn one recipe into a few distinctly different meals.

    Pork fried rice topped with egg.

    Pork Fried Rice
    Quick Fix Meals - Robin Miller

    Serves 4

    Total Time: 20 to 24 minutes
    Prep Time: 5 minutes
    Active Cooking Time: 10-14 minutes
    Walk-away Time: 5 minutes

    4 teaspoons peanut oil, divided
    2 large eggs, slightly beaten
    ½ cup chopped onion
    ½ cup shredded carrots
    3 cloves garlic, minced
    1 cup quick-cooking white rice
    ¼ cup hoisin sauce
    2 cups reduced-sodium chicken broth
    1 ½ cups diced leftover pork
    ½ cup frozen green peas
    Salt and freshly ground black pepper

    Heat 2 teaspoons of oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.

    To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.

    Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving.

    Good Health Note:
    To eliminate about 40 calories and 10 fat grams from the dish, substitute ½ cup fat-free liquid egg substitute for the 2 large eggs.

    MacGourmet Rating: 3 Stars

    More Side Dish Recipes

    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Squeezing a lemon wedge over a platter of roasted green beans.
      Easy Sheet Pan Roasted Green Beans with Lemon
    • Collage of recipe images with text that says 21 Favorite Cumin Recipes.
      21 Favorite Cumin Recipes
    • Bowl of freshly baked pita chips.
      Homemade Seasoned Pita Chips: Easy, Baked, 5-Ingredient Recipe

    Reader Interactions

    Comments

    1. Joanne

      February 08, 2010 at 11:34 pm

      What an awesome way to use leftover pork! Totally bookmarking this since cooking for one means that leftovers are super abundant.

      Reply
    2. lorhen82

      February 09, 2010 at 2:02 pm

      I would say that the reason the rice didn't soak up enough liquid is that normally you use equal parts of liquid and rice for Minute Rice. It looks like there was twice as much liquid as rice in this recipe, so you could either double the rice or cut the broth in half. Or let them meet in the middle and use 1-1/2 cups each.

      Reply
    3. Brandon W

      February 11, 2010 at 8:59 am

      Even if a recipe says to use minute rice, you should probably just use real rice, since minute rice sucks.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland
    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.