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2 teaspoons vegetable oil
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½ cup finely chopped fresh mushrooms
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6 cups cooled cooked rice
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¼ cup vegetable oil, divided
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1 ½ cups cubed cooked pork
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2 cloves garlic, finely chopped
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1 (1 inch) piece fresh ginger, finely chopped
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3 stalks celery, diced
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½ small onion, diced
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1 large carrot, diced
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½ red bell pepper, diced
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1 tablespoon soy sauce
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3 green onions, finely chopped
Quick Pork Fried Rice
A great recipe for leftover pork chops, roasts, and more. A few bits from the fridge turn into a tasty dinner in less than 45 minutes. If I have a leftover grilled pork or the tail of a roast, I'll freeze it until I have enough for this dish. You can also use chicken or substitute some of the veggies for what you have on hand when cleaning out the fridge. Serve with sweet Thai chili sauce on the side.
Nutrition Information
194
Calories
11g
Carbohydrates
24g
Protein
734mg
Potassium
2g
Fiber
1g
Sugar
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