Recipe: Healthy Pork Fried Rice

You know what I love? Chinese take out. You know what I hate? Guilt from ordering food I can make myself and make a healthier version of!
Making your own pork fried rice is ridiculously easy and so much healthier for you! This is an 8 ingredient recipe, super easy and really delicious. Major props to the Daily Garnish for the inspiration on this recipe (mine’s the carnivore version).
Healthy Pork Fried Rice
2 small pork chops (roughly a half a pound)
1 carrot, peeled and chopped
1.5 cups edamame (frozen is fine)
1 cup long grain brown rice
1 egg
1/2 onion, caramelized ahead of time
1.5 tbsp. soy sauce
2 tbsp. EVOO
Salt, pepper, and red pepper flake to taste
Peel and chop your carrot into whatever size pieces you want. Just make sure they are all the same size for even cooking time.
I love edamame. Shelled frozen edamame is becoming widely available in almost every grocery store these days. It’s fast cooking, healthy, versatile, and full of protein.
For your pork, do the same thing as your carrots: cut up your chops in whatever size pieces you want just make sure they are all the same size as each other.
First things first: Cook up your cup of long grain brown rice. Rice like this is usually a 3:1 ratio with water but mine was more like 4:1. You want it softer than al dente but not mushy.
To start your PFR: Heat up 1 tbsp. of EVOO over medium-high heat and “fry” your rice in it. You just want to brown the rice a little, giving it a crispy texture. Stir continuously though here, you don’t want to burn it!
Once your rice is crispy to your liking, drop the heat to medium, add your other tbsp. of EVOO, and mix in your pork. I tried to bury mine under the rice to cook quicker. You can add your salt and pepper now too. Cook for 5-7 minutes.
Next add in your carrots and edamame. You may want to add in a half a cup of water here to help soften your carrots and thaw the edamame quicker. Cook for about 5 minutes.
Next add your caramelized onion and soy sauce. Feel free to add in some red pepper flake here if you like a little heat (we do!). Cook for 5 minutes.
Taste here! Adjust your salt and pepper now, add some red pepper flake or garlic if you want, or add some more water if your carrots and edamame are still undercooked.
Next up, the egg! Make a little well in your rice mixture, crack the egg into it, break the yolk quickly, and stir the cooking egg thoroughly into your rice mixture. Cook for 2-3 minutes and stir for uniformity.
This makes two good sized dinner portions. Serve and enjoy! (or serve and inhale like we did!) This is just as good as takeout without the MSG or guilt.

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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