Pork and Vegetable Ponzu Fried Rice
266kcal
Ingredients
- 2 tbsp vegetable oil divided
- 2 large eggs
- 1 tbsp sesame oil
- 4 cups cooked long-grain rice we used Basmati, cooked according to package directions
- 12 ounce frozen peas and carrots
- 1 pound pork shoulder or ground pork, cooked and shoulder cut into small cubes
- 1 cup corn frozen or fresh
- 1/3 cup Ponzu
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp oyster sauce
- 1 medium green onion sliced thin
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Lightly beat the eggs and add to the oil in the pan. While stirring eggs, cook until almost dry. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil and sesame oil in the same skillet over medium-high heat. Add the cooked rice and fry for about 2 minutes until heated thru, tossing the rice continually with a spoon or spatula. Add the frozen vegetables and pork to the rice, continuing to stir until heated thru.
- Add the ponzu, soy sauce, pepper and oyster sauce to the pan and mix until evenly distributed. Add the eggs back to the pan and stir into the rice mixture.
- Salt to taste and transfer to serving dish. Garnish with sliced green onions and serve.
Nutrition
Serving1servingCalories266kcalCarbohydrates32gProtein13gFat10gSaturated Fat4gPolyunsaturated Fat2gMonounsaturated Fat3gTrans Fat1gCholesterol70mgSodium615mgPotassium305mgFiber2gSugar1gVitamin A4178IUVitamin C6mgCalcium35mgIron1mg