Pork And Edamame Fried Rice Recipes

EDAMAME FRIED RICE

Edamame Fried Rice image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 to 3 tablespoons vegetable oil
4 scallions, sliced, white and green parts separated
1 red bell pepper, diced
1 cup shelled edamame, thawed if using frozen
2 cloves garlic, chopped
2 large eggs
2 tablespoons low-sodium soy sauce, plus more if needed
2 cups cooked long-grain white rice

Steps:

Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
Serve garnished with the scallion greens.

PORK FRIED RICE

Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

30-MINUTE PORK FRIED RICE

30-Minute Pork Fried Rice image

Easy 30-minute pork fried rice. Perfect for a busy weeknight meal.

Provided by Sapper26

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

4 cups basmati rice
8 cups water
¼ cup reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 ½ teaspoons hoisin sauce
2 tablespoons peanut oil, divided
1 pound pork shoulder, cut into 1/4-inch cubes
1 large egg, lightly beaten
1 ½ cups chopped red bell pepper
1 cup frozen shelled edamame
⅔ cup thinly sliced green onions

Steps:

Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.
Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 104.9 g, Cholesterol 60.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 23.2 g, SaturatedFat 3.3 g, Sodium 533.9 mg, Sugar 2.1 g

PORK AND EDAMAME FRIED RICE

Pork and Edamame Fried Rice image

From Cooking Light. I haven't tried it yet, but leftover rice would probably even work better than the boil in the bag rice specified in the recipe. Substitute tofu for a vegetarian variation.

Provided by kitchenslave03

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 (3 1/2 ounce) bag boil-in-the-bag rice
3 tablespoons vegetable oil, divided
1 tablespoon ginger, minced
3 garlic cloves, minced
6 ounces pork tenderloin, cut in thin strips
1/2 cup edamame, shelled
1/2 cup carrot, shredded
3/4 cup green onion, diagonally cut
1/2 cup red bell pepper, sliced
2 tablespoons low sodium soy sauce
1/2 cup low sodium chicken broth
2 tablespoons cilantro, chopped
1 1/2 tablespoons rice vinegar, seasoned
1 tablespoon chili sauce, such as Sriracha,not American chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry roasted peanuts

Steps:

Cook rice according to pkg. Set aside to cool.
Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm.
Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover.
Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.

Nutrition Facts : Calories 494.1, Fat 29.4, SaturatedFat 4.5, Cholesterol 28.1, Sodium 929.3, Carbohydrate 37.6, Fiber 5.9, Sugar 3.8, Protein 23.6

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