Pork Fried Rice

Total Time
21 min
15 min
6 min
Boil the white rice for this recipe the night before and refrigerate it—day-old rice is drier and makes better fried rice.


cooked lean pork tenderloin

½ pound(s), reserved from Crusty Pork Tenderloin with Sweet Potato and Apple

dark sesame oil

1 tsp, Asian

uncooked scallion(s)

2 medium, thinly sliced

uncooked celery

1 rib(s), medium, thinly sliced

ginger root

1 tsp, fresh, peeled and grated

frozen peas and carrots

1 cup(s), thawed

cooked white rice

1 cup(s)

low sodium soy sauce

2 tsp

oyster sauce

1 tsp, bottled

red pepper flakes

tsp, or to taste

regular liquid egg substitute

¼ cup(s)

table salt



  1. Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside.
  2. Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture to a warm serving bowl.
  3. Spray the same skillet with nonstick spray and set over medium-high heat. Add the egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through, about 1 minute. Stir the egg into the rice mixture and serve at once. Yields 1 3/4 cups per serving.


If you are boiling the rice just before making this recipe, spread the hot cooked rice on a baking sheet to cool (about 10 minutes) before using it. Substitute a chopped small onion for the scallions, if scallions aren’t a staple in your pantry.For extra flavor, without increasing the SmartPoitns value, add a tablespoon or two of chopped fresh cilantro or basil at the last minute.

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