Lightened-up pork fried rice


I live my life around the belief that Asian cuisine is the solution to all of life’s problems. So it was only a matter of time before I dissected one of my takeout favorites and developed a recipe to put a healthy spin on it. This works well as both a side dish and a main course.


Yields four main course servings / eight side dish portions

  • 1 pound ground pork
  • 1 cup frozen peas and carrots (I use 1 1/2 because I like the extra veggies)
  • 1/3 cup diced onion
  • 2 cloves garlic, minced
  • 2 eggs
  • 4 cups of prepared brown rice (I use 2 bags of Uncle Ben’s ‘Ready Rice’)
  • One tablespoon minced ginger
  • One tablespoon Sesame oil (can be subsituted for olive oil as well)
  • Salt
  • Pepper
  • Cooking spray (I use PAM)
  • 1/3 cup of soy sauce (add more to suit your taste)
  • Sesame seeds (optional)
  • Mongolian fire oil (optional)
  • Sriracha for serving (optional)


  1. Prepare rice per directions on package.
  2. Spray skillet with cooking spray and heat over medium heat. Add ground pork and cook until browned, about 8 minutes, stirring occasionally. Put pork aside and drain excess fat from pan.
  3. Heat one tablespoon of sesame oil in the pan. When hot, add frozen peas, carrots, and diced onion and cook until tender, about five minutes.
  4. Add garlic and ginger and cook for one minute.
  5. Add two eggs and fry in pan. Make sure to break up the eggs with your spatula as they cook, one to two minutes.
  6. Add pork and rice to skillet. Add soy sauce, salt, pepper, a dash of sesame seeds, and a teaspoon of fire oil. Mix until all ingredients are evenly distributed in rice.
  7. Cook until heated throughout and serve immediately. Add sriracha if desired.

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