Make pork fried rice without leftover rice. This simplified recipe comes together quickly, tastes great and starts with uncooked white rice!
If you are in the mood for fried rice, but don’t want to bother with take out, this is for you! MiMi’s recipe makes getting fried rice on the table super simple.
You don’t have to have cold leftover rice to get started! Just a few simple ingredients and a simple technique gets you to a delicious meal you’re going to love.
We almost never go out to eat. Our local restaurateurs probably don’t appreciate that fact, but the local grocers are more than happy to keep us well fed.
Sometimes I get a craving for the traditional eating out foods though. Fried rice being one of those things.
In my mind, fried rice is a bit of a tricky recipe. For most recipes you have to have cold leftover rice to get started.
Unlike a Chinese restaurant that makes loads of rice, we rarely just happen to have leftover rice in that kind of quantity. So to make it, I would almost have to make a batch of rice the night before just to have it ready for the next night’s dinner.
Let’s be honest, I’m not usually that prepared and organized during the week. I am lucky to remember to grab meat out of the freezer to thaw the night ahead.
So for years this has kept me from eating fried rice as often as I’d like. My brother did make us a feast with traditional fried rice a few months ago, and that got my taste buds going again.
Recently the craving struck and I remembered that MiMi had shared her recipe for shortcut fried rice a while back. So I dug up the recipe and made it again.
I had forgotten how delicious and easy it is. You start with regular old raw white rice from the pantry, so you can make this any old time!
MiMi uses those thin pork loin chops for hers and it is delicious that way. You could really use just about any protein you like though.
A little bacon would be fun to make bacon fried rice. A little leftover chicken or pork from another meal would be fabulous too.
Making it as written, you can have a tasty dinner on the table in about a half hour and most of that time is hands off. So you can easily make this on a busy weeknight.
This particular meal, I baked some frozen egg rolls while I made the rice. It was a simple and well received weekend lunch.
In the past we have made it with baked crab rangoon egg rolls too. They are a super fun way to get those crab rangoon flavors at home, without having to do any fancy folding. YUM!!
If you like trying different fried rice recipes, you should try my shrimp fried rice. It uses a more traditional method with leftover rice and has the kick of chili sauce!
- 2 thin cut boneless pork chops
- 2 Tablespoons soy sauce
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 2 Tablespoons cooking oil
- 1 cup long grain rice (uncooked)
- 2 cups chicken broth
- 1 onion, chopped
- 12oz bag frozen mixed vegetables
- 2 eggs, beaten
- More soy sauce and chopped green onions for serving
- Mix together soy sauce, garlic powder and pepper. Cut the pork chops into very small pieces and soak in the soy sauce marinade.
- Meanwhile heat a skillet and the oil over medium heat. Add the onion and saute until they begin to soften.
- Add pork and soy sauce mixture and cook until pork is cooked through.
- Put rice in skillet, stir and let toast slightly. Pour in broth, cover and reduce heat to a simmer for 20 minutes.
- Stir in the mixed vegetables and cook until softened.
- Push the rice to the edges of the skillet and pour the eggs into the center. Once they are set, stir them into the eggs.
- Add more soy sauce to taste and top with green onions.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.
Amount Per Serving: Calories: 259Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 98mgSodium: 831mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 18g
All nutritional information is estimated and will depend on the exact ingredients you use.