Tangy fried rice with pork

Prep 15 min
Total 30 min
Makes 4 Servings



1 cup
long-grain white rice
1 1/4 cups
1 tbsp
500 g
carrot, grated
1 cup
thinly sliced snow peas
3 tbsp
2 tbsp
low-sodium soy sauce
2 tsp
2 tbsp
chopped cilantro


  • COMBINE rice with water in a large saucepan. Cook, following package directions, until rice is tender and water has been absorbed, 18 to 20 min. Scoop out and spread onto a baking sheet to cool slightly.
  • HEAT canola oil in a large frying pan over medium-high. Crumble in pork. Cook, stirring often, until meat is no longer pink, 4 to 5 min. Add carrot and snow peas. Beat eggs, then add to pan, stirring constantly to scramble eggs until cooked. Stir in lime juice, soy sauce, lime zest chili-garlic sauce, then rice. Remove from heat. Sprinkle with cilantro.

Prep tip: Day-old rice works best — keep it refrigerated until ready to use.


Calories 533, Protein 31 g, Carbohydrates 41 g, Fat 26 g, Fibre 2 g, Sodium 440 mg. Excellent source of vitamin A

Wine Pairings

Citrusy fried rice
Pair it with: A surprising German delight.
German wines can be mystifying, but with a bit of careful pairing even the slightly sweeter examples can find a place at the dinner table. Peach, apple and citrus notes ally with this recipe’s lime and fried pork.

Our pick: Gustav Adolf Schmitt Niersteiner Spätlese Late Harvest, Germany, $14.

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