Scrumptious Pork Fried Rice

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 cups brown rice, cooked and cooled
2 cups red cabbage, finely shredded
1 cup mushroom , chopped
1/2 cup carrot , shredded
4 ounces pork tenderloin, cut into bite sized pieces
4 mediums green onion, sliced
1/4 cup cilantro, chopped
1 tablespoon ginger, grated
2 cloves garlic, grated
1 tablespoon oil
1 teaspoon sesame oil


Heat large non-stick skillet over medium heat and add oil. Saute cabbage, garlic and ginger for 3 – 4 minutes until crisp-tender. Add chicken broth as needed to keep from burning.
Add mushrooms and onion and cook another 3 – 4 minutes until vegetables are tender. Add chicken broth as needed to keep from burning.
Add pork, rice, carrot, soy sauce and sesame oil. Cook another 3 – 4 minutes, stir to keep from burning.
Push rice aside to make a hole in the middle of the pan. Add eggs, stirring around until egg is set.
Combine eggs with rice and add cilantro.
Salt and pepper if necessary.




Rach's picture

Even I try to reduce or exclude salt specially when I'm using any kind of salt containing sauces in my cooking :)

Kristi Rimkus's picture

I agree. Much of the time, you don't need as much salt and recipes call for, and I think it allows the flavor of the food to shine through.


I love a dish that serves as the entire meal like this pork fried rice. We have a protein, veggies and grain all in bowl of fried rice goodness.

The typical fried rice is usually loaded with fat and sodium. My version is lower in fat, although even with the use of low sodium ingredients, the dish is pretty high in sodium so be careful with the salt shaker!

Happy cooking!




Friday, January 1, 2010 - 9:54am


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