Pork Fried Rice: A Lighter Version


I never ate Chinese food as a child. My dad is an incredibly picky eater, and this is something he absolutely refused (and still refuses) to eat, so you can see where I got it. But, one chicken chop suey at a restaurant while out with my mom, and I was hooked. Thing is, I got stuck on chicken chop suey and never tried anything else.

As a freshman in college, I fell head over heels for a local Japanese and Chinese restaurant that was a few blocks from campus. But once again, I got into an ordering funk and stuck to my signature dish–there, it was chicken fried rice. I liked this fried rice more than any others I’d had because it had finely sliced peapods (my absolute favorite), and lots of other veggies; not just the standard (or, what I thought was the standard) peas and carrots.

These days, it’s pretty rare for me to order fried rice or even chop suey at a Chinese restaurant. I tend to be more into Kung Pao or sesame chicken, or Mongolian beef.  So there you  have it, the timeline of my Chinese food eating.

Still, I get cravings for chop suey or lo mein from time to time, but I try to make those dishes at home rather than ordering them out. I mean, if I am going to eat all those calories, I might as well have something that tastes deliciously unhealthy, like fried sesame chicken, rather than something that seems almost healthy (even though it usually isn’t) like chop suey.

This is a recipe for a healthier version of pork fried rice.  It uses lean pork tenderloin and brown rice, as well as minimal oil. It comes in at just under 500 calories for a healthy sized portion. But don’t worry, it still tastes great and will definitely nip your craving for Chinese food in the bud! For a little more oomph, you can drizzle some toasted sesame oil over the top.


Pork Fried Rice: A Lighter Version

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