30-Minute Pork Fried Rice recipe

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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

Nutrition Info

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
servingSize: -
sodium: 533.9 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.

  3. 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.

  4. Pour egg into the pan, cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.

  5. 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.

Recipe Yield

6 servings

Recipe Note

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

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