Weeknight Recipe: Sweet-and-Sour Pork Fried Rice

Kids will love this tangy version of the takeout fave. Take stock of your pantry and freezer and toss in any veggies you have on hand.
By Erica Clark
Sep 22, 2014



Sep 22, 2014

Serves 4


  • 2 cups brown rice
  • 2 Tbsp vegetable oil, divided
  • 2 large eggs, beaten
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ lb ground pork
  • 1 cup fresh pineapple, diced
  • ½ cup frozen peas
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp soy sauce

1. Cook rice according to package directions. Set aside.

2. Meanwhile, heat 1 Tbsp vegetable oil in large wok or nonstick skillet over high heat. Add beaten eggs and scramble until set, about 1 minute; remove to a bowl and set aside.

3. Add another 1 Tbsp vegetable oil to skillet. Cook onion, red pepper, and garlic, stirring, until they start to soften, about 4 minutes.

4. Stir in pork and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add pineapple, peas, and rice, and stir to combine. Drizzle with chili sauce and soy sauce, and cook, stirring, until rice is coated, about 1 minute. Stir in scrambled egg and serve.

More Weeknight Recipes: 
BLT Pasta
Pretzel Chicken Nuggets and Sweet Potato Fries
Mini Chicken Pot Pies
Falafel Burgers

Photo Credit: Christina Holmes

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