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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup lean pork |
||
| Calories 341 | ||
| Calories from Fat 108 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 158mg | 52% | |
| Sodium 1181mg | 49% | |
| Potassium 200mg | 5% | |
| Total Carbohydrate 46.2g | 15% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 2.9g | ||
| Protein 11.1g | 22% | |
Pork (Chicken, or Shrimp) Fried Rice
By: Tee Lee
May 18, 2007
I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Egg Foo Yung (For 2) With Oriental Sauce.
SERVES 4
Ingredients
- 2 cups instant brown rice, uncooked
- 1 3/4 cups water
- 1 beef bouillon cube
- 1 chicken bouillon cube
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons canola oil or peanut oil
- 1 cup lean pork or chicken or shrimp, cooked and diced
- 1/2 cup baby carrot, thinly sliced
- 1/2 cup frozen sweet peas
- 4 green onions, sliced
- 3 eggs, lightly beaten
Directions
1
Bring water and bullion cubes to a boil.2
Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.3
Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).4
In a small bowl, combine soy sauce, oyster sauce and sesame oil.5
Heat oil in a wok or frying pan over high heat.6
Add rice and meat to pan and stir-fry for about 2-3 minutes.7
Pour soy sauce mixture over rice and cook about 2 minutes.8
Add carrots, peas, green onions and lightly beaten eggs to pan.9
Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Technique > Stir-fry
Featured Reviews for This Recipe
From: breezermom
On Aug 23, 2008
I used leftover jasmine rice and pork, leftover peas and carrots, chopped up some green onions, regular onion, and celery. I didn't have any oyster sauce, but used a little fish sauce instead. I also increased the sesame oil just a bit. I did not have a problem with the eggs....just stirred them as I added to the mix. Everything turned out great. Great taste, maybe a little mushy, but tasted great. Best of all, I used up lots of leftover food!
From: Reagan1002
On Jul 1, 2008
For flavor and ease it gets 5 stars! For technique, it get's 3.5 stars. I followed the recipe exactly and found the way they tell you to add the eggs, makes it a mushy mess. So next time i will definatley make a spot in the middle of my wok to scramble the egg in and will not just pour it over top to make a mushy eggy mess. Overall though, the recipe is great!
From: Witch Doctor
On Apr 22, 2008
Love the flavors! Spent some time in Japan many years ago and had many a plateful of "Flied Lice". This reminded me of that taste. Don't like brown rice but used regular rice instead. Worked great.
From: MsSally
On Feb 11, 2008
This was wonderful. Automatic 5 star. My DD ate a whole plate full and asked for more. I really like the brown rice. I used shrimp and I subbed egg beaters for the eggs. Thanks for the great recipe!
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