Healthy Pork Fried Rice without the grease and extra fat? Yes, please! This post will show you how to give this irresistible comfort food a nutritious and veggie-filled boost.
Who doesn't love pork fried rice, right? Pork fried rice is comforting, tasty, and satisfying. It's also amazingly easy to make! Especially if you have some left-over pork chops or tenderloin that you don't want to waste.
Despite how easy it is to make -- and more importantly, to make well -- it is shocking to me just how many restaurants absolutely butcher their fried rice. Somehow, it comes out to your table being too dry or too oily or too bland. Such. A. Shame.
This recipe, on the other hand, results in soft and fluffy rice, perfectly salted. It has an amazing mix of flavors (soy sauce, garlic, and ginger, as well as bits of egg, green onion, and pork in every bite). I also like to add sliced mushrooms and peas for even MORE flavor and textures.
Ingredient Notes
This healthy pork fried rice recipe is loaded with fresh ingredients. There's a nice serving of protein, too, which I'm always happy about (it keeps you fuller longer).
Low sodium soy sauce: High sodium can make us feel bloated and can cause even more inflammation. I use a low-sodium soy sauce (which has 40% of the salt removed after brewing). If you're gluten-free, you can also substitute your coconut aminos instead.
What is inflammation? Find out here!
Veggies: I added mushrooms, shallots, and peas to increase the bulk and texture of the dish.
Pork: Traditionally, the type of pork used in fried rice is quite fatty. For our healthy version, we use a leaner cut. I prefer to use tenderloin or pork chops because they're high in flavor and have less fat.
Eggs: Don't forget the egg! It gives this dish more great flavor, texture and protein! These can be omitted, however, if you need to avoid eggs.
How To Freeze
The last thing you want to do is throw away a good fried rice! To freeze pork fried rice, you just need to store it in an appropriate airtight container.
Keep in mind that you need to let the rice cool completely first before packing it up.
When you're ready to enjoy this dish again, allow it to thaw and pop it in the skillet for 5-10 minutes. I sometimes add another egg to provide the moisture of a freshly cooked batch.
More Healthy Asian Recipes
Healthy Pork Fried Rice
Equipment
- Skillet
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 tablespoon sesame oil divided
- 1 tablespoon olive oil divided
- 2 boneless pork chops
- 6-7 cremini mushrooms sliced
- 1 shallot chopped
- 2 green onions sliced plus more for garnish
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 3 cups cooked long grain rice
- 3 tablespoon soy sauce low sodium
- 1 tablespoon hoisin sauce
- ½ cup frozen peas thawed
- 3 eggs beaten
- kosher salt to taste
- ground black pepper to taste
Instructions
- Heat ½ tbsp. sesame oil and ½ tbsp. olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.
- In the same pan, add the remaining ½ tbsp. sesame oil and ½ tbsp. olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.
- Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine.
- Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.
- Garnish with sliced green onions, if desired.
Dustin
Let's make some fried rice again.
Dennia Clarke ChromzakZoe
This was really yummy! Made it with leftover pork chops, diced and heated up with sesame oil and olive oil then the recipe as written. BTW- your website it too cute!
Joanne
Tried this tonight. Husband and I thought it was really good. Kids were not loving the mushrooms 🙂 Thanks for the recipe!
Deb P.
We just made this on Saturday night and it was fabulous. I've tried to make fried rice before and it's never been good. This was perfect - super easy, flavorful, and not greasy at all. My kids loved it which is a bonus. I found you through a "Google" search. I can't wait to try more of your recipes. And now I can ask for medical advice too - ha ha. Best of luck to you.
baobabs
what stunning shots! yum, getting hungry looking at this!!!
Lacey Baier
Thanks! 🙂
Rachel
We really enjoyed this for dinner tonight! I wished it had a little kick, so next time I make this I'll add a dash of crushed red pepper flakes. Other than that it was a win, especially since I've struggled to get it right before, the hoisin was just one of my missing steps I think. THANKS again 🙂
Lacey Baier
Yay, Rachel, thanks so much for the feedback. I'm glad you all enjoyed the fried rice. I hope you enjoy it with some red pepper flakes, too! 🙂
Art
Will try but wonder if it will fulfill the ridiculous quest have been on for long time in cooking stir fried chicken and pork and chicken fried rice (not simultaneously)to taste equivalent to mediocre Chinese restaurants not to mention mid level. No cookbook has revealed the ingredient that makes diff between restaurant and home dishes. Olive oil in this a real surprise for Chinese dish (!!). Hoisin sauce tried other night in chx f rice: so too sweet. Will try as say, but level of faith a low level and can't wiat for creme brulee.
Lacey Baier
Well, Art, I surely hope this recipe works out for you. We really enjoyed it. 🙂
NanaBread
Oh, yeah. You're speaking my language. Fried rice with any leftover meat and lots of sesame oil are a personal favorite. Yours looks heavenly. You know what would be perfect with this? Creme brulee! Mmmmm....
Lacey Baier
Creme brulee? Now you're speaking MY language! I'm working on a recipe and hope to have it posted soon 🙂
Julie @ Willow Bird Baking
This looks so delicious!
Lacey Baier
Thanks, Julie! I'm so glad you think so.