a seasonal beverage that the whole family may enjoy. Tonic water is added on top of freshly produced cranberry syrup, ice cubes with fresh fruit, and a squeeze of lime. Serve as part of a festive aperitivo at your holiday gathering along with dried cranberries and a string of popcorn. The night before, make the syrup and ice cubes.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 teaspoons vegetable oil
- ½ cup finely chopped fresh mushrooms
- 6 cups cooled cooked rice
- ¼ cup vegetable oil, divided
- 1 ½ cups cubed cooked pork
- 2 cloves garlic, finely chopped
- 1 (1 inch) piece fresh ginger, finely chopped
- 3 stalks celery, diced
- ½ small onion, diced
- 1 large carrot, diced
- ½ red bell pepper, diced
- 1 tablespoon soy sauce
- 3 green onions, finely chopped
Instructions
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
- Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
- Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
- Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 202 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I used vermicelli w rice
Easy, one skillet dinner, had lots of veggies, and my picky eater son went for seconds.
it was super good all thought i did change some nd added more soy i added frozen veggies and fresh ginger i didnt add no pork bc i made some Chinese chicken from on this website was a big hit. i did add a egg to it i seasoned it with tsp of white pepper , Onion powered, garlic a tsp of ginger. Do not add salt make a spot in the pot and do ur egges on low temp so u dont burn ur rice.
loved this! Just made it tonight. I added 2 eggs and a pinch of 5 spice powder. Thank you and yummy!
Great recipe, I used chicken instead of pork (not a pork eater) and added eggs which is a staple in fried rice. Absolutely loved it…
Great recipe! I did have leftover pork chops and fresh veggies that needed to be used up. Prep time was a bit longer, so I admit the canned veggies would speed things up! I did add bouillon in the water to flavor the rice. I agree with one reply to buy fresh ginger! I loved the sporadic bite of ginger, and topping off with fresh green onions! I will keep this recipe for other leftovers! thank you!
Good Stuff! Easy to make, and add whatever you want! I used lower sodium soy sauce and it was still great.
I love this one because it is SO easy–not so many complicated steps. As mentioned by other reviewers, I made some substitutions in the veggies. Didn’t have any fresh ginger on hand, so I used a few dashes of ground ginger–worked great. I did add a little extra soy sauce after I dished it up. Picky hubby ate every bite!
good recipe for a quick meal
Super easy. Used up my pork chops and a bunch of leftover produce. I added fresh green beans. Made for lunch for my kids during virtual school
Was very good!! I added more pork than I should have . And also added more soy sauce .
Not bad. I added a little 5-spice powder.
You got great recipes, Love coming here!
Added tablespoon crushed red peppers! Was awesome!
It taste really authentic. The only thing that I did not do was put pepper in it. I put peas in it instead.
I’ve made this several times. I also add some sizzling siagon sauce when I add the soy sauce. Adds a little spice. I do skip the mushrooms.
Great recipe! Try using a little smoked sesame oil with your vegetable oil to give more Asian taste.
Fast and delicious! The only thing I lacked was the mushrooms. Since I often cook pork lion roast, this recipe works perfectly for leftovers.
This was the best pork fried rice recipe! One thing I noted, six cups of rice seems like way too much for six servings. I made the recipe as written except cut the rice down to 3 cups. That was the perfect amount of rice to vegetables and meat. I also added a spoonful of hoisin sauce per another reviewer’s recommendation. The vegetables to meat proportion was perfect – except, feel free to increase the amount of mushrooms! I think I’ll double them next time.
This has become our favorite way to use our leftover pork tenderloin after grilling one. Like mentioned before, the ginger is a key ingredient in my opinion.
No need for all that oil and could use a bit more soy and/or fish sauce. Otherwise, cleaned the fridge with leftover pork loin and rice no one seemed interested in eating in its original form. Voila! We gobbled it up with my lesser-oil version. I’ll definitely make it again.