This pork fried rice recipe is my revised version of another recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes.
Ingredients
- butter: 1 Tbsp
- boneless pork loin chop: 1 piece (6 ounce, cut into small pieces)
- green onion: 1 piece (chopped)
- carrot: 0.25 cup (chopped)
- broccoli: 0.25 cup (chopped)
- egg: 1 piece (beaten)
- cooked rice: 1 cup (cold)
- frozen peas: 0.25 cup
- ½ tablespoons soy sauce: 1 piece
- garlic powder: 0.125 tsp
- ground ginger: 0.125 tsp
Metric Conversion
Stages of cooking
-
Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes. Transfer pork mixture to a bowl and return skillet to medium heat.
-
Stir egg into the skillet and scramble until completely set. Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger. Cook and stir until heated through, 7 to 10 minutes.
