Quick Pork-and-Vegetable Fried Brown Rice


Our Quick Pork-and-Vegetable Fried Brown Rice recipe is a fast and delicious meal perfect for your dinner guests. This international dish combines the tasty flavors from ginger, pork and Chinese five-spice powder to create a truly unique meal.

Quick Pork-and-Vegetable Fried Brown Rice
Photo: Karla Conrad
Total Time:
20 mins
5 cups


  • 1 teaspoon canola oil

  • 2 eggs, lightly beaten

  • 2 tablespoon canola oil

  • 1 bunch green onions (about 7), thinly sliced

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • ½ teaspoon Chinese five-spice powder

  • 2 10 ounce packages frozen cooked brown rice, prepared according to package directions

  • 1 cup cubed cooked pork tenderloin, chicken breast, or ham

  • 1 cup frozen peas and carrots, thawed

  • 2 tablespoon reduced-sodium soy sauce


  1. In a large nonstick skillet heat the 1 teaspoon oil over medium-high heat. Add eggs; cook, stirring gently, until set. Remove cooked egg; cool slightly. Cut egg into strips.

  2. Meanwhile, in the same skillet heat the 2 tablespoons oil over medium-high heat. Add green onions, ginger, garlic, and five-spice powder; cook and stir about 45 seconds or until mixture is very fragrant, .

  3. Add brown rice, pork, and peas and carrots. Cook about 2 minutes or until heated through, stirring frequently. Drizzle with soy sauce, stirring to coat evenly. Gently stir in egg strips; cook and stir for 1 minute more.

Nutrition Facts (per serving)

351 Calories
13g Fat
40g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 119mg 40%
Sodium 368mg 16%
Total Carbohydrate 40g 15%
Total Sugars 2g
Protein 19g
Vitamin C 9.4mg 47%
Calcium 68mg 5%
Iron 2.4mg 13%
Potassium 336mg 7%
Folate, total 41.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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