Pork Fried Rice
Almost Classic Pork Fried Rice, adapted from Mark Bittman/Cooking Light
Servings: 4 servings
Calories: 570kcal
Ingredients
- 3 Tablespoons avocado oil divided
- 1/2 teaspoon kosher salt divided
- 12 ounces cooked pork diced, (chicken or shrimp)
- 1/2 cup onion diced
- 3/4 cup carrots diced, about 2 medium
- 3/4 cup peas peas
- 1 cup green onions sliced and divided (about 3)
- 2 Tablespoons garlic minced
- 2 Tablespoons ginger minced
- 3 cups cooked rice chilled
- 2 large eggs lightly beaten
- 3 Tablespoons mirin
- 3 Tablespoons reduced sodium soy sauce or tamari
- 1 teaspoon dark sesame oil
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium high heat. Add 2 Tablespoons oil to pan, swirling to coat.
- Add onions, and carrots and saute for 2 minutes or until lightly browned, stirring frequently.
- Pour remaining 1 Tablespoon of oil into pan and add rice, pork, garlic and ginger and continue stirring another 2 minutes.
- Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.
- Make a well in the center of rice and add the egg mixture, stirring for 30 seconds, or until soft-scrambled, stirring constantly.
- Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
- Makes 4 servings (2 cups per serving)
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 51g | Protein: 32g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 170mg | Sodium: 945mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4609IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 3mg