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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med105801_0311_und_pork_rice.jpg

Ingredients Ingredient Checklist 2 tablespoons vegetable oil 2 eggs, lightly beaten 2 tablespoons plus 1/4 teaspoon soy sauce 1 garlic clove, minced 1 tablespoon minced peeled fresh ginger 1 bunch scallions, white and green parts separated and thinly sliced 1/2 pound ground pork 2 carrots, shredded 1/2 cup frozen peas 2 cups cooked white rice (about 3/4 cup uncooked rice) 2 tablespoons rice vinegar

Cook’s Notes For a lighter version, substitute ground turkey for the pork.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4 med105801_0311_und_pork_rice.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

med105801_0311_und_pork_rice.jpg

med105801_0311_und_pork_rice.jpg

Ingredients

Ingredients

  • 2 tablespoons vegetable oil 2 eggs, lightly beaten 2 tablespoons plus 1/4 teaspoon soy sauce 1 garlic clove, minced 1 tablespoon minced peeled fresh ginger 1 bunch scallions, white and green parts separated and thinly sliced 1/2 pound ground pork 2 carrots, shredded 1/2 cup frozen peas 2 cups cooked white rice (about 3/4 cup uncooked rice) 2 tablespoons rice vinegar

Directions

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Cook’s Notes For a lighter version, substitute ground turkey for the pork.

Cook’s Notes

For a lighter version, substitute ground turkey for the pork.

Reviews (12)

 Add Rating & Review     405 Ratings   5 star values:        78    4 star values:        79    3 star values:        127    2 star values:        95    1 star values:        26

Load More Reviews

Reviews (12)

Add Rating & Review     405 Ratings   5 star values:        78    4 star values:        79    3 star values:        127    2 star values:        95    1 star values:        26

Add Rating & Review

405 Ratings 5 star values: 78 4 star values: 79 3 star values: 127 2 star values: 95 1 star values: 26

405 Ratings 5 star values: 78 4 star values: 79 3 star values: 127 2 star values: 95 1 star values: 26

405 Ratings 5 star values: 78 4 star values: 79 3 star values: 127 2 star values: 95 1 star values: 26

  • 5 star values: 78 4 star values: 79 3 star values: 127 2 star values: 95 1 star values: 26

    Martha Stewart Member     Rating: Unrated       04/28/2017   This is very good. Made it  

Martha Stewart Member     Rating: 2 stars       04/10/2015   This was a quick, easy recipe but I did not love it. I usually use sesame oil when I make fried rice and I thought the end result was really missing that flavor. The family ate it but it won't be a repeat dish.  

Martha Stewart Member     Rating: Unrated       03/06/2015   Wondering if I could use Chinese Stir Fry oil, or sesame oil for a more authentic flavor?  

Martha Stewart Member     Rating: 5 stars       07/25/2014   This is an excellent basic recipe that even the most novice cooks can make. My family absolutely loved it. Using fresh ginger is essential to the success of the recipe. I did use pork, and also substituted chopped sugar snap peas (about 1/2-3/4inches) instead of peas. As a seasoned cook with a repertoire of excellent recipes already, it is not often that I find a recipe to add to my collection. But this is one.Five Stars!!!!!  

Martha Stewart Member     Rating: 5 stars       06/20/2014   Wow!! This is SO simple & easy to make. In addition to the fresh ground sausage I added sausage that is linked! Oh Yes. My fiance loved it! Thanks for the excellent recipe. This is a keeper.  

Martha Stewart Member     Rating: 5 stars       03/02/2014   We really like this recipe and it's super easy. Will keep as our go-to for quick pork fried rice. btw... PLEASE don't leave a review if YOU HAVEN'T EVEN TRIED IT (phoebew!). This is reviews from people who have tried the recipe.... it's not for opinions from people who haven't.  

Martha Stewart Member     Rating: 5 stars       02/20/2013   This was delicious! I doubled the recipe and made some swaps and additions. (sugar snap peas, water chestnuts, brown rice, etc) It satisfied my chinese-takeout craving and helped me use some leftover pork!  

Martha Stewart Member     Rating: Unrated       02/07/2012   hi phoebew - this is from March 2011 issue of Everyday Food. I like to read it from the magazine as well. I made this with brown rice because that is all I had and it turned out great! The first time I made it with chicken and the second time I made it with leftover pork chops (all chopped up) it's such a great recipe, I'm so glad I found it!  

Martha Stewart Member     Rating: 4 stars       09/30/2011   I tried this recipe after seeing it in one of the Everyday Food issues. It looked like something my husband would eat. We both loved it! Since my husband liked it so much, the second time I added a little extra rice because it would make more leftovers, but he didn't even touch the leftovers! I investigated why, and it was because the meat to rice ratio was apparently more pleasing in the original recipe. So, if you have a steak & potatoes type on your hands, don't add extra rice : )  

Martha Stewart Member     Rating: 5 stars       05/23/2011   Loved this recipe! It was simple and tasted great! I did use part of a ham steak instead of ground pork as that is what I had on hand. And I used brown rice instead of white. I was nervous about the rice vinegar but it really "made" the dish, it adds such a nice fresh flavor. Will be making this again and again.  

Martha Stewart Member     Rating: Unrated       05/14/2011   Have not made this recipe but often make my version of Fried Rice. Why not make it more healthful and make with brown rice. White rice has no value.  

Martha Stewart Member     Rating: Unrated       05/13/2011   It would be nice to see what issue of Everyday Foods this recipe can from as I have all the issues starting with #1.

    Martha Stewart Member

    Rating: Unrated 04/28/2017

This is very good. Made it

Rating: Unrated

Rating: 2 stars 04/10/2015

This was a quick, easy recipe but I did not love it. I usually use sesame oil when I make fried rice and I thought the end result was really missing that flavor. The family ate it but it won’t be a repeat dish.

Rating: 2 stars

Rating: Unrated 03/06/2015

Wondering if I could use Chinese Stir Fry oil, or sesame oil for a more authentic flavor?

Rating: 5 stars 07/25/2014

This is an excellent basic recipe that even the most novice cooks can make. My family absolutely loved it. Using fresh ginger is essential to the success of the recipe. I did use pork, and also substituted chopped sugar snap peas (about 1/2-3/4inches) instead of peas. As a seasoned cook with a repertoire of excellent recipes already, it is not often that I find a recipe to add to my collection. But this is one.Five Stars!!!!!

Rating: 5 stars

Rating: 5 stars 06/20/2014

Wow!! This is SO simple & easy to make. In addition to the fresh ground sausage I added sausage that is linked! Oh Yes. My fiance loved it! Thanks for the excellent recipe. This is a keeper.

Rating: 5 stars 03/02/2014

We really like this recipe and it’s super easy. Will keep as our go-to for quick pork fried rice. btw… PLEASE don’t leave a review if YOU HAVEN’T EVEN TRIED IT (phoebew!). This is reviews from people who have tried the recipe…. it’s not for opinions from people who haven’t.

Rating: 5 stars 02/20/2013

This was delicious! I doubled the recipe and made some swaps and additions. (sugar snap peas, water chestnuts, brown rice, etc) It satisfied my chinese-takeout craving and helped me use some leftover pork!

Rating: Unrated 02/07/2012

hi phoebew - this is from March 2011 issue of Everyday Food. I like to read it from the magazine as well. I made this with brown rice because that is all I had and it turned out great! The first time I made it with chicken and the second time I made it with leftover pork chops (all chopped up) it’s such a great recipe, I’m so glad I found it!

Rating: 4 stars 09/30/2011

I tried this recipe after seeing it in one of the Everyday Food issues. It looked like something my husband would eat. We both loved it! Since my husband liked it so much, the second time I added a little extra rice because it would make more leftovers, but he didn’t even touch the leftovers! I investigated why, and it was because the meat to rice ratio was apparently more pleasing in the original recipe. So, if you have a steak & potatoes type on your hands, don’t add extra rice : )

Rating: 4 stars

Rating: 5 stars 05/23/2011

Loved this recipe! It was simple and tasted great! I did use part of a ham steak instead of ground pork as that is what I had on hand. And I used brown rice instead of white. I was nervous about the rice vinegar but it really “made” the dish, it adds such a nice fresh flavor. Will be making this again and again.

Rating: Unrated 05/14/2011

Have not made this recipe but often make my version of Fried Rice. Why not make it more healthful and make with brown rice. White rice has no value.

Rating: Unrated 05/13/2011

It would be nice to see what issue of Everyday Foods this recipe can from as I have all the issues starting with #1.

All Reviews for Pork Fried Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Fried Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest