30-Minute Pork Fried Rice recipe
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Ingredients
- 4 cups basmati rice 8 cups water ¼ cup reduced-sodium soy sauce 1 tablespoon chili garlic sauce 1 ½ teaspoons hoisin sauce 2 tablespoons peanut oil, divided 1 pound pork shoulder, cut into 1/4-inch cubes 1 large egg, lightly beaten 1 ½ cups chopped red bell pepper 1 cup frozen shelled edamame ⅔ cup thinly sliced green onions
Nutrition Info
- 626.9 caloriescarbohydrate: 104.9 gcholesterol: 60.7 mgfat: 13.2 gfiber: 2.8 gprotein: 23.2 gsaturatedFat: 3.3 gservingSize: -sodium: 533.9 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions 30-Minute Pork Fried Rice
Directions
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Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil, swirl to coat. Add pork in a single layer, cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture, toss to coat.
Pour egg into the pan, cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
Add remaining 1 tablespoon oil to pan, swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions, stir-fry 1 minute. Add cooked rice, stir-fry 2 minutes. Add pork and soy sauce mixture, cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.