Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/spicy-pork-fried-rice/
© 2016 Family Food on the Table. All rights reserved. 4-6 adjust servings
Spicy pork fried rice is an easy recipe that's loaded with veggies and ready in just 25 minutes!
- 2 teaspoons extra-virgin olive oil
- 1 lb. ground pork
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup onion, finely chopped
- 1 cup broccoli, finely chopped
- 1 small bell pepper (any color), finely chopped
- 1 cup frozen peas and carrots mix
- 3 cups cooked brown rice
- 2 large eggs
- 1/4 cup low-sodium soy sauce
- 2 tablespoons spicy Asian chili-garlic sauce
- 1 teaspoon sriracha sauce (plus more for serving, if desired)
- Optional: 1 cucumber, spiralized (see notes)
- Heat the olive oil in a large skillet or wok over medium high heat. Add ground pork and season with 1/4 teaspoon each of salt and pepper. Cook the pork for 4-5 minutes, stirring and breaking it up, until it’s browned and mostly cooked.
- Add onion, broccoli, bell pepper and peas and carrots to the pan and season with remaining 1/4 teaspoon salt and pepper. Stir to combine and cook for another 3-4 minutes, until pork is cooked through and veggies are softened.
- Add cooked rice and stir to combine and warm it, 1-2 minutes.
- Clear a small area in your pan (I just push everything to one side) and crack in your eggs. Stir to scramble and cook the eggs, 1-2 minutes, then stir them into the rest of the stir fry.
- Add soy sauce, chili-garlic sauce and sriracha and stir to combine.
- Taste and adjust seasonings.
- Serve topped with spiralized cucumber and extra sriracha, if desired.
Cooked rice is needed for this recipe. Please plan ahead accordingly.
Need to tone down the heat? You can do half the amount of the spicy garlic sauce and omit the sriracha in the recipe. Anyone who wants it spicy can add some sriracha at the table.
I use steamed brown rice but you could substitute white rice or cauliflower rice if you prefer.
The spiralized cucumber is optional but it really adds a nice fresh, crisp and cool texture to this spicy fried rice. If you don't have a spiralizer, you can cut the cucumber into matchsticks or use a vegetable peeler and to some long, thin strands.
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 589kcal Calories from fat 273|
| % Daily Value|
|Total Fat 30g||46%|
|Saturated Fat 10g||50%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|