(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK STIR FRIES >>>>> >  Stir Fried Pork with Rice



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


4 Servings of pork and vegetables, about 1/2 cup each.
4 Servings of cooked rice, about 2 cups each
Preparation Time: 20 Minutes
Cooking Time: 25 To 30 Minutes


    Chicken broth, reduced sodium 2 cups
    Hot water 2 cups
    Rice, uncooked 2 cups
    Vegetable oil 2 tablespoons 
    Broccoli cuts, frozen cumin 2 cups
    Carrots, cleaned, sliced thinly 1 cup
    Onions, minced 1/4 cup
    Garlic powder 1 teaspoon
    Canned mushrooms, drained 1/2 cup
    Ground pork 1 pound + 7 ounces
    Soy sauce 4 tablespoons


1. Heat broth and water to a boil in sauce pan; add rice and return to boil. Reduce heat to low and simmer until tender, about 15 minutes.

2. Heat 1 tablespoon of oil in skillet. Add broccoli , carrots, onions, and garlic powder. Cook until crisp-tender, about 5 minutes. Remove from skillet. Add mushrooms. Cook for 1 minute and set aside.

3. Heat second tablespoon of oil in skillet. Add pork; cook until pork no longer remains pink. Drain liquid.

4. Add soy sauce and stir until mixed; add vegetables to pork mixture. Cook until heated, about 1 to 2 minutes.

5. Serve pork mixture over cooked rice.

Note: Sodium level can be reduced from 799 milligrams to 532 milligrams by reducing soy sauce from 4 to 2 tablespoons.

    Calories 860
    Total fat  33 grams
    Saturated fat  10 grams
    Cholesterol  108 milligrams
    Sodium 799 milligrams

United States Department of Agriculture, Center for Nutrition Policy and Promotion

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages