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Friday, September 14, 2012

National Eat Together Week- Friday: Pulled Pork Fried Rice

Prep Time: 5 minutes.  Cook Time: 30 minutes.

1/2 pound cooked pulled pork
1 cup long-grain rice
1 3/4 cup water, plus 2 tablespoons
4 1/2 teaspoons safflower oil, OR sunflower, or other high-heat cooking oil
2 cups frozen mixed vegetables, thawed
1 tablespoon chicken broth
2 teaspoons soy sauce, or more to taste
2 large eggs, lightly beaten

Cooking Directions
In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.

In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.

Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.

Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.

Makes 6 servings

This recipe was brought to you by the National Pork Board. For more pulled pork recipes, tips and inspiration for National Eat Together Week and beyond, visit

1 comment:

  1. This sounds delicious and worth a try, thanks for posting this recipe.



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