Recipe Details

Pulled Pork Fried Rice

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1/2 pound cooked pulled pork
1 cup long-grain rice
1 3/4 cup water, plus 2 tablespoons
4 1/2 teaspoons safflower oil, OR sunflower, or other high-heat cooking oil
2 cups frozen mixed vegetables, thawed
1 tablespoon chicken broth
2 teaspoons soy sauce, or more to taste
2 large eggs, lightly beaten

Cooking Directions

In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.

In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.

Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.

Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.

Makes 6 servings

Serving Suggestions

This recipe is also a great way to use up leftover cooked rice. To go that route, skip the first step in the recipe and just start with about 3 cups of cold cooked long-grain rice. To vary the recipe, use different types of mixed vegetables or use your favorite fresh vegetables, sautéed until crisp-tender. You can also use oyster or hoisin sauce instead of the soy sauce.

Nutrition Information

Calories: 250 calories
Protein: 13 grams
Fat: 7 grams
Sodium: 310 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 2 grams
Carbohydrates: 31 grams
Fiber: 1 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Excellent
by anonymous 01/01/2013
 I had a bunch of pulled pork leftover and this recipe was easy and fast and good