Chinese·gluten-free·easy

Healthier Pork Fried Rice

Name: Healthier Pork Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1.0 cup rice; 2.25 inch ginger; 6.0 oz pork tenderloin; 1.0 TBSP garlic powder; 1.0 TBSP onion powder; 1.0 TBSP ground ginger; 1.0 TBSP ground pepper; 1.0 TBSP salt; 1.0 TBSP olive oil; 4.0 garlic cloves; 3.0 TBSP ginger; 6.0 green onion; 1.0 cup peas and carrots; 3.0 eggs; 4.0 TBSP soy sauce; 3.0 TBSP hoisin

This lighter take on classic pork fried rice delivers a satisfying balance of savory, umami-rich pork, tender vegetables, and just enough garlic and ginger to tie everything together. The dish relies on day-old rice for its ideal texture—each grain stays distinct and slightly chewy, so it never turns mushy under the wok’s heat. A splash of low-sodium soy sauce and a pinch of sesame oil add depth without overwhelming the dish, while optional chili flakes bring a subtle kick. Worth making for its effortless weeknight appeal, this version keeps all the comfort of fried rice without the guilt.

35 min(prep 15 + cook 20)

3 servings

350 kcal

3.6

Ingredients

rice1.0 cup
ginger2.25 inch
pork tenderloin6.0 oz
garlic powder1.0 TBSP
onion powder1.0 TBSP
ground ginger1.0 TBSP
ground pepper1.0 TBSP
salt1.0 TBSP
olive oil1.0 TBSP
garlic cloves4.0
ginger3.0 TBSP
green onion6.0
peas and carrots1.0 cup
eggs3.0
soy sauce4.0 TBSP
hoisin3.0 TBSP

Nutrition

350 kcalper serving

Protein30g36%

Carbs40g48%

Fat10g12%

Fiber2g2%

Sugar1g1%

Directions

1
Cook 1 cup of rice according to package directions and let it cool completely, preferably overnight in the refrigerator.
2
Slice 6 oz pork tenderloin into thin strips and season with 1 TBSP garlic powder, 1 TBSP onion powder, 1 TBSP ground ginger, 1 TBSP ground pepper, and 1 TBSP salt.
3
Heat 1 TBSP olive oil in a wok or large skillet over high heat. Add the pork and stir-fry until cooked through, about 3-4 minutes. Remove pork and set aside.
4
In the same wok, add 4 minced garlic cloves and 3 TBSP grated fresh ginger. Stir-fry for 30 seconds until fragrant.
5
Add 6 sliced green onions and 1 cup frozen peas and carrots. Stir-fry for 2 minutes until vegetables are tender.
6
Push vegetables to the side and scramble 3 beaten eggs in the center of the wok until just set, about 1-2 minutes.
7
Add the cooled rice and cooked pork back to the wok. Pour 4 TBSP soy sauce and 3 TBSP hoisin sauce over the rice. Toss everything together and stir-fry for 3-4 minutes until heated through and well combined.

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