Prep 15 mins
Cook 10 mins
This is pretty much the best pork fried rice recipe I have made and I have made a lot of them. I use leftover pork loin and left over rice for a great dish. This dish reheats amazingly too. This recipe comes from the Food Network website.
- 3⁄4 lb pork tenderloin, diced into bite-size pieces
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 tablespoons ginger, grated
- 1 tablespoon garlic, crushed
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 5 green onions, sliced
- 1 carrot, shredded
- 1 (10 ounce) box frozen peas
- 2 cups cooked brown rice, chilled
- 1⁄2 cup egg substitute
- In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well.
- Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm.
- Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm.
Loved this recipe. I've tried other versions of fried rice too & this one is so flavorful! Easy & I had all the stuff on hand! I will definately make it again & maybe switch up the pork and use shrimp next time.
Definitely delicious! Huge recipe and did rewarm for lunch today. Thank you for sharing.
A very good way to use up leftover pork tenderloin (chicken, beef). If using leftovers, adjust your cooking time. I subbed yellow onion for green scallion, using what I had on hand. I used leftover basmati rice, not brown. It was a little dry for my liking so next time I may add some broth or another liquid towards the end. Thanks for sharing. It is a keeper.