Ground Pork Fried Rice and the Weekly Menu

This colorful, delicious, semi-homemade dinner comes together quickly, starting with ground pork.  It is flavorful, tasty, and nutritious.  It is a great way to use up leftover rice, but you can also use precooked rice from those microwaveable cups or pouches with great results.  If you have leftover or fresh veggies, feel free to add them to this stir-fry. A package of frozen stir-fry vegetables makes this meal quick and easy.

I can't believe I've been home for a week already.  Time sure does fly quickly around here.  I'm not complaining.  I love my life, and realize how very blessed I am.

This afternoon, I am attending a baby shower for my nephew, Kevin, and his wife, Alex.  They are expecting a baby girl very soon.  Monday we are going to visit our niece, Danielle.

Tuesday, the Luth's are coming for dinner, and then Sharon and I are meeting Amy at the Water Street Winery to create Turkish Lamps with The Painted Toad.

Friday evening, we are taking Jessica out for her birthday dinner. She hasn't chosen a location yet so stay tuned.....

I am sharing our Weekly Menu before the recipe for this quick, simple, and delicious Wok Wednesday meal......

Saturday

Baby Shower, Frank on his own

Sunday Supper

Andorran Canellonni

Meatless Monday

Dinner out 

Tuesday-Dinner before Crafting

Grilled Burgers

Grilled Potato Wedges

Broccoli Salad

Wok Wednesday

Japanese Stir Fry

Thursday

Grilled Chicken Breasts

Baby Potatoes and Carrots

Fish Friday

Shrimp Pasta Primavera

Entrees, Pork, Stir-Fry, Quick, Easy, Semi-Homemade

Entrees

Asian

Yield: 4 servings

Author: Wendy Klik

Ground Pork Fried Rice

This colorful, delicious, semi-homemade dinner comes together quickly, starting with ground pork. It is flavorful, tasty, and nutritious. It is a great way to use up leftover rice, but you can also use precooked rice from those microwaveable cups or pouches with great results. A package of frozen stir-fry vegetables makes this meal quick and easy.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 T. peanut oil
• 3 eggs, beaten
• 1/2 vidalia onion, diced
• 2 garlic cloves, minced
• 1/2 lb. ground pork
• salt and pepper, to taste
• 1 package frozen stir-fry vegetables
• 1 T. ginger paste
• 4 c. cooked rice (I used precooked, microwavable minute rice)
• 2 T. soy sauce
• 1 T. hoisin sauce
• 1 t. sesame oil

Instructions

1. Heat half of the peanut oil in a wok or large skillet over medium-high heat. Add the eggs, season with salt and pepper and cook until lightly scrambled. Remove to a plate and set aside.
2. Add the remaining oil to the wok and cook the onion until fragrant. Add the pork, garlic, and ginger paste, season with salt and pepper, and cook until crumbly and no longer pink.
3. Stir in the frozen vegetables and cook until warmed through. Stir in the rice and cook, stirring until combined.
4. Add the soy sauce, hoisin sauce, and sesame oil. Continue to cook and stir until coated and heated through.

Nutrition Facts

Calories

519

Fat (grams)

21 g

Sat. Fat (grams)

6 g

Carbs (grams)

60 g

Fiber (grams)

4 g

Net carbs

56 g

Sugar (grams)

4 g

Protein (grams)

22 g

Sodium (milligrams)

734 mg

Cholesterol (grams)

164 mg

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