Rating: 3 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3
  • 6 Ratings

One of the keys to making a delicious fried rice is starting with cold rice. For best results, cook the rice (in salted water) the day before. Fluff it, then cover and chill it overnight.

Source: Better Homes and Gardens


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine curry powder, salt, cayenne pepper, and ginger. In a separate small bowl combine soy sauce and wine; set aside.

  • Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat.

  • Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil, add pork and stir-fry 2 minutes or until pork is no longer pink. Remove pork from skillet. Swirl in another Tbsp. of oil. Add peppers; stir-fry 2 to 3 minutes. Remove peppers from pan. Add remaining 1 Tbsp. of oil and rice; stir-fry 2 minutes, breaking up rice with spatula until heated through. Swirl in soy sauce mixture. Return pork and peppers to pan; stir-fry 1 minute until heated through. To serve, sprinkle with parsley. Pass lime wedges.

Nutrition Facts

368 calories; fat 13g; cholesterol 55mg; saturated fat 2g; carbohydrates 39g; mono fat 6g; poly fat 4g; insoluble fiber 3g; sugars 3g; protein 22g; vitamin a 2118.8IU; vitamin c 88.2mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 7.1mg; vitamin b6 1mg; folate 39.6mcg; vitamin b12 0.4mcg; sodium 600mg; potassium 576mg; calcium 31mg; iron 1.9mg.