Stir-Fry Rice with Pork

30m
Prep Time
10m
Cook Time
40m
Ready In

Recipe: #5327

May 05, 2012



"This is even better than any rice I have gotten at any restaurant, this won't work until your rice is cold"

Original is 6 servings

Nutritional

  • Serving Size: 1 (255.5 g)
  • Calories 1067.2
  • Total Fat - 111.9 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 36.3 mg
  • Sodium - 461.6 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.7 g
  • Protein - 14.3 g
  • Calcium - 54.4 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a wok or skillet sauté onions, celery, and pork in oil until vegetables are tender crisp. Add rice and water chestnuts. Combine the egg, pepper flakes and soy sauce; stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

Step 2

Season with salt & pepper.

Tips


No special items needed.

1 Reviews

QueenBea

I made this using leftover pork roast and omitted the water chestnuts as DH does not like them and this turned out lovely. The recipe did not give directions as what to do with the garlic so I added it with the onions and celery. I would use less soy sauce next time as this was a bit too salty, personal preference. Made for the Billboard Recipe Tag game.

4.0

review by:
(19 Feb 2013)

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