15 Minute Pork Fried Rice

Raise your hand if you love an easy to make take out favorite you can make at home! Try making this 15 minute pork fried rice, and you may never order it again. 🙂

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So….I bought a rice cooker a few months ago, and I have no idea how I’ve lived this long without one. Do you have one? If you don’t, you NEED it in your life. It just makes things so much more simple, and I adore simplicity!

Now the only problem I have is making too much rice and having some leftover, so I started turning the leftovers into fried rice concoctions and it is by far one of the easiest dinners to make! My daughter loves pork fried rice, so it’s great that now I can make this at home for her faster than searching through my junk drawer for the Chinese take out menu. 🙂

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The beautiful thing about this 15 minute pork fried rice is it you can customize it and add whatever ingredients you have on hand into it to “bulk it up.” Add bean sprouts, snap peas, mushrooms, broccoli…Don’t be afraid to mix it up! But this variation is how we’ve been eating it the most, and is the kiddos favorite. 🙂

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Enjoy 🙂

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15 Minute Pork Fried Rice

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• Prep Time: 7 minutes
• Cook Time: 8 minutes
• Total Time: 15 minutes
• Yield: 2 people 1x

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Ingredients

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• 3 thin boneless center cut porkchops (cut into small cubes)
• 2 tablespoons Hoisin Sauce
• 2 tablespoons low sodium Soy Sauce
• 2 tablespoons Rice Wine Vinegar
• 1 tablespoon garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 3 cups Jasmine rice (cooked and cooled (day old rice works best))
• 2 eggs (beaten)
• 1 cup shredded carrots
• 1/2 cup frozen peas (thawed)
• 1/2 cup scallions (thinly sliced)
• 2 tablespoons vegetable oil
• salt and pepper (to taste)

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Instructions

1. Chop your pork chops into small cubes. Place in bowl with 2 tablespoons each Hoisin sauce, soy sauce, and rice wine vinegar. Add in minced garlic and ginger. Season with salt and pepper and mix together to coat. Set aside.
2. Heat wok or skillet on high heat. Add 2 tablespoons vegetable oil and swirl it to coat the bottom of pan.
3. Add in the eggs to scramble. Remove from the pan and set aside when cooked.
4. Pour in your pork and sauce to the pan, stirring often so it cooks through evenly.
5. Add in your vegetables, stirring often to cook through.
6. Add in your rice, and remaining 2 tablespoons rice wine vinegar and soy sauce. Season with salt and pepper to taste.

• Category: Main Dish, Side Dish
• Cuisine: Chinese

Looking for more Asian inspired dishes? Check these out while you’re here…

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Shrimp and Snow Pea Stirfry

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Chinese Beef and Broccoli

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