5 Vegetable Fried Rice With 5 Spice Pork Recipes

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5-SPICE PORK AND FRIED RICE



5-Spice Pork and Fried Rice image

The inspiration for this dish came from when I was attending college back at home in Ireland and I would always order a 5-spice chicken with noodles at a lunch spot in between classes. Ever since then I've just loved the sweet, spicy and earthy flavor of 5-spice; it also pairs beautifully with pork.

Provided by Stuart O'Keeffe

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese 5-spice powder
One 1-to-1 1/2-pound pork tenderloin
2 tablespoons sesame oil
2 large eggs, beaten
1 shallot, minced
2 cloves garlic, chopped
3 cups cooked white rice, cooled
1 tablespoon oyster sauce
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tablespoon chopped cilantro, plus whole leaves for garnish
1 cup dry roasted cashew nuts or roasted peanuts, chopped

Steps:

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
  • Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
  • While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
  • Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
  • Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.

CHINESE-STYLE PORK FILLET WITH FRIED RICE



Chinese-style pork fillet with fried rice image

A low-fat family favourite with tender pork that's simple to make, a great mid-week meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Yield Serves 4

Number Of Ingredients 9

420g pack pork fillet, trimmed and sliced into medallions
1 tbsp soy sauce
1 tbsp Chinese five-spice
2 tbsp honey
1 tbsp cornflour
1 egg, beaten
225g cooked rice
200g frozen pea, defrosted
2 spring onions, sliced

Steps:

  • Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
  • Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

Nutrition Facts : Calories 319 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.53 milligram of sodium

STIR-FRIED PORK WITH FIVE VEGETABLES



Stir-Fried Pork with Five Vegetables image

Categories     Pork     Marinate     Stir-Fry     Broccoli     Green Bean     Bell Pepper     Carrot     Squash     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

6 ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips
4 teaspoons reduced-sodium soy sauce
2 teaspoons grated orange peel
1 teaspoon plus 1 tablespoon minced peeled fresh ginger
1/4 cup orange juice
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/4 teaspoon dried crushed red pepper
3/4 cup water
8 ounces green beans, trimmed, cut into 1-inch pieces
1 cup thinly sliced carrots
2 cups small broccoli florets
1 red bell pepper, coarsely chopped
1 yellow crookneck squash, sliced
1 tablespoon vegetable oil
4 garlic cloves, minced
1/2 cup thinly sliced green onions

Steps:

  • Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
  • Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
  • Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
  • Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

5-VEGETABLE FRIED RICE WITH 5-SPICE PORK



5-Vegetable Fried Rice with 5-Spice Pork image

MYOTO: Make Your Own Take-Out with this tasty fried rice dish.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 15

2 cups chicken broth
1 ½ cups long-grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
1 dash Salt and freshly ground black pepper
2 teaspoons Chinese five-spice powder
2 large eggs large eggs, beaten
½ pound shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
1 (2 inch) piece fresh ginger, peeled and grated or minced
⅓ cup tamari (dark soy sauce)

Steps:

  • In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.
  • In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.
  • Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

Nutrition Facts : Calories 643.7 calories, Carbohydrate 72.1 g, Cholesterol 127.7 mg, Fat 25.9 g, Fiber 5.1 g, Protein 28.6 g, SaturatedFat 5.6 g, Sodium 1524.7 mg, Sugar 3.8 g

PORK FRIED RICE FOR TWO



Pork Fried Rice for Two image

"My husband and I often make a meal of this appealing stir-fry," write Laura Kittleson of Casselberry, Florida. "It's nicely seasoned and chock-full of vegetables."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1/8 teaspoon Chinese five-spice powder
6 ounces boneless pork loin, cut into 1/4-inch cubes
1/2 teaspoon fennel seed, crushed
1-1/2 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 celery rib with leaves, sliced
1/2 cup shredded carrot
1/4 cup chopped green onions
1-1/2 cups cold cooked brown rice
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper

Steps:

  • Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. , Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm., Stir-fry rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

Nutrition Facts : Calories 367 calories, Fat 10g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE



Pork With Fried Rice and Vegetable Casserole image

Bites of pork with rice and vegetables. It takes a while, but it is truly delicious! We buy any cut of pork when on sale and freeze it, this is a way that we can cook it where it is delicious and (sorta) healthy too. I love this because it is so easy to reheat and eat and the kids will eat every bite. Serve with extra soy sauce.

Provided by Kymmie

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 pound bacon
1 ¾ cups water
1 ½ cups white rice
2 eggs, beaten
2 tablespoons water
⅓ cup green onions, chopped
1 pound boneless pork chops, cut into bite-size pieces
3 tablespoons soy sauce
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
  • Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
  • Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
  • Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
  • Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 26.9 g, Cholesterol 57.5 mg, Fat 9 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 2.9 g, Sodium 699 mg, Sugar 1.5 g

FIVE SPICE PORK AND RICE STIR-FRY



Five Spice Pork and Rice Stir-Fry image

Make and share this Five Spice Pork and Rice Stir-Fry recipe from Food.com.

Provided by Chris Reynolds

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 cups cooked brown rice
salt & pepper
1/4 cup fat-free low-sodium chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
3 medium garlic cloves, crushed
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
3/4 lb pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 C)
1 tablespoon flour
2 tablespoons slivered almonds

Steps:

  • Season rice to taste.
  • Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
  • Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
  • Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
  • Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.

Nutrition Facts : Calories 549.2, Fat 18.1, SaturatedFat 3.1, Cholesterol 110.7, Sodium 372.1, Carbohydrate 52.4, Fiber 6.3, Sugar 6.4, Protein 43.1

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