9 Reviews

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.

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leighk730 October 29, 2012

Definitely delicious! Huge recipe and did rewarm for lunch today. Thank you for sharing.

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WiGal October 16, 2013

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.

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Chicagoland Chef du Jour August 17, 2013

Delicious fried rice recipe. I like that it calls for brown rice. I reduced the ginger by half (and added it all to the pork) because I like just a hint of ginger in asian recipes. I used 3 cloves of garlic. I also used 2 beaten whole eggs. Thank you for the recipe. I made for Fall 2009 PAC.

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swissms September 20, 2009

Love it, even my kids really enjoyed the flavors. Thank you for posting, I will be making this everytime I have left over pork tenderloin.

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rmsings August 22, 2009

Absolutely, very good fried rice. I enjoyed using the brown rice, which made this a substantial dish. I cooked the brown rice the day before so it would be chilled when I came to use it. Since I was serving it as a side dish, I used about 200 gr of diced pork, which was ample. Lots of flavour, I didnt feel the spices needed any adjusting. I used real eggs. Doing all the prep in advance, this comes together in minutes, and was super to serve at a family dinner! Thanks for a super recipe, made for Unrated Asian Recipe Tag, 2009

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Karen Elizabeth August 11, 2009

This was a very good fried rice recipe. One thing really great is that it did not come out too greasy like many recipes. The recipe, as written, is good if this is all you are eating, otherwise I would use only half the pork and stretch a buck. I also thought it had too much ginger for my taste, so I would use about 1/2 of that as well. I would also add, optional, a handful of fresh bean sprouts, if you can get them. Thanks for posting.

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threeovens August 06, 2009

This was a very good fried rice recipe. I did end up adding more salt, but I'm just used to "salty" fried rice. This also had a slightly "sweet" taste that I'm not used to usually being in fried rice. I have never added carrots before, though, and so that may be it. It was still very good and enjoyed by all. Thanks!! Made for Unrated Asian Tag,2009.

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kellychris July 09, 2009
Juan-Carlos Cruz's Pork Fried Rice