Pork Fried Rice Recipe Is Faster and Tastier Than Takeout — Pro Tip Makes It Even Easier
During the work week, once I get through a long day, sometimes the last thing I want to do is cook dinner. And if you’re like me, it’s hard to resist the urge to phone in a takeout order. But getting a delicious meal on the table any night of the week doesn’t have to be a grind. Case in point: This Pork Fried Rice recipe. It preps in just 15 minutes — and it speeds to your table faster than takeout.
Plus, we have a test kitchen trick that makes it even easier: Ever wonder how they get those strips of scrambled egg so light and delicate? Simply pour no more than two beaten eggs into your skillet (if making more, cook in batches). Now tilt the pan and swirl in a circular motion until the mixture completely covers the bottom in a thin layer. Then cook until set but not browned. That way, it’ll be a cinch to roll without cracking. That’s all there is to it. Watch our video to see how easy it is. Then send a comment.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lb. boneless pork chops, cut into ½" pieces
- 4 Tbs. hoisin sauce
- ¼ cup teriyaki sauce
- 2 tsp. grated peeled fresh ginger
- 2 eggs, beaten
- 1 Tbs. oil
- 1 red pepper, cut into ¾" pieces
- ½ cup frozen peas, thawed
- 2 scallions, sliced
- 4 cups cooked rice, at room temp.
- ½ cup fried wonton strips
Instructions
PrintIn large bowl, combine pork and 2 Tbs. hoisin sauce until pork is coated with sauce; reserve. In separate bowl, combine teriyaki sauce, ginger and remaining 2 Tbs. hoisin; reserve.
Coat nonstick skillet with cooking spray; heat over medium heat. Add eggs; spread to edge. Cover; over medium-low, cook until set, 1–2 min.; transfer to cutting board. Roll up; cover.
In nonstick skillet, heat oil over medium-high heat; add red pepper. Cook, stirring, until softened, 5 min.; remove. In same skillet, add reserved pork mixture and cook, stirring, until browned, 5 min. Add peas and scallions; cook until heated through, about 1 min.
Stir in rice, reserved teriyaki mixture and red pepper; cook until heated through, 2 min. Slice egg; gently stir into rice mixture. Serve topped with fried wonton strips.
Nutrition
- Calories: 614
- Fat: 24 gram
- Saturated Fat: 7 gram
- Protein: 35 gram
- Carbohydrate: 63 gram
- Fiber: 3 gram
- Cholesterol: 160 mg
- Sugar: 9 gram
- Sodium: 1,111 mg
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