Tangy fried rice with pork



15 min


30 min


4 Servings

Tangy fried rice with pork

Lime-fried rice. Photo, Sian Richards.

Fast, fresh and better than takeout, this veggie-rich meal is an easy weeknight go-to when you're in a hurry.


  • 1 cup long-grain white rice
  • 1 1/4 cups water
  • 1 tbsp canola oil
  • 500 g ground pork
  • 1 carrot , grated
  • 1 cup thinly sliced snow peas
  • 2 eggs
  • 3 tbsp lime juice
  • 2 tbsp low-sodium soy sauce
  • 2 tsp lime zest
  • 2 tsp chili-garlic sauce
  • 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.

Nutrition (per serving)

  • 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.

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