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Nutrition Facts
Serving Size 1 (318g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups cooked pork
Calories 307
Calories from Fat 65		(21%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 514mg		21%
Potassium 296mg		8%
Total Carbohydrate 53.9g		17%
	Dietary Fiber 3.9g	15%
	Sugars 5.8g
Protein 7.9g		15%
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Favorite Pork Fried Rice

Recipe #390226 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KissKiss
Sep 14, 2009

Needed a recipe to use up my leftover Orange-Ginger Broiled Pork Tenderloin, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice.

SERVES 4 (change servings and units)

Ingredients

2 tablespoons oil
8 ounces sliced water chestnuts, drained
2 cups cooked pork, chopped (Orange-Ginger Broiled Pork Tenderloin works best)
14 ounces bean sprouts, drained
3 cups cooked rice
2 green onions with tops, sliced
2-3 tablespoons soy sauce (amount depends on saltiness of your rice and pork)
1/4 teaspoon pepper
Thai sweet chili sauce, to taste (optional)

Directions

1
Heat oil in a large work or skillet over high heat. Add water chestnuts and pork and brown for a couple minutes.
2
Add bean sprouts, rice and green onions and cook, stirring, until all ingredients are heated through and a bit browned (about 10 minutes).
3
Stir in soy sauce, to taste, and pepper. Add Thai chili sauce, to taste (optional).