This is an EXCELLENT fried rice recipe that I originally found on Allrecipes, submitted by user "Olies". I have made several changes and adapted it to "fit" for my family which is the recipe you see here, but the original recipe is great and can be found here: http://allrecipes.com/recipe/pork-fried-rice-2/detail.aspx.
Directions
Melt oil in a large non-stick skillet or wok (I use a wok) over medium to medium high heat (if using a wok, go with medium high). Cook and stir meat, carrot, celery, broccoli, and green onion in melted oil until meat is cooked through, 8-10 minutes. Remove meat and vegetable mixture to a bowl and return skillet to medium to medium-high heat.
Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice and aminos sauce into the meat mixture; cook and stir until heated through, 5 to 7 minutes.
You can use any preferred meat and/or vegetables in this dish. I have used leftover meat and added it in about 5 minutes after the raw veggies just to re-heat it and combine it with the veggies. In my experience with fried rice at home, keep the heat high, and don't dump it all in at once, follow the steps to keep the final product from getting mushy and gummy. Don't overcook the veggies!
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 225 | ||
Calories from Fat: 67 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 125.4mg | 4 % | |
Potassium 688.6mg | 18 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 8.7g | ||
Protein 26.5g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 225
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