Spicy Pork Fried Rice
Spicy pork fried rice is an easy recipe that's loaded with ground pork, fluffy brown rice and plenty of veggies. It's ready in just 25 minutes and perfect for a really flavorful weeknight dinner!
Yield: 4 -6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 lb. lean ground pork
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ cup onion, finely chopped
- 1 cup broccoli florets, 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
- ¼ cup low-sodium soy sauce
- 2 tablespoons spicy Asian chili-garlic sauce
- 1 teaspoon sriracha sauce (plus more for serving, if desired)
- 1 cucumber, spiralized (see notes)
Instructions
- Heat the olive oil in a large skillet or wok over medium high heat. Add ground pork and season with ¼ 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 ¼ 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.
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Notes
Cooked rice is needed for this recipe. You can use brown or white rice. Plan ahead accordingly.
Cucumber: 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.
Spicy: Need to tone down the heat? You can do half the amount of the spicy garlic sauce and omit the sriracha in the recipe. That’ll make the main dish not spicy and anyone who wants a little heat can add some sriracha to their bowl at the table.
Leftovers: Leftover fried rice, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat in the microwave or in a skillet until hot.
Video
Nutrition
Serving: 1serving | Calories: 434kcal | Carbohydrates: 51g | Protein: 35g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 1171mg | Fiber: 6g | Sugar: 6g
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