|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 160g||58%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Japanese pork-fried rice includes traditional vegetables and seasonings, including onion, carrot and green pepper. Throw it together next time you have some leftover steamed rice and the dish will be a hit at your next family dinner or pot luck.
- 2 teaspoons vegetable oil (divided)
- 2 eggs (beaten)
- 1/4 cup onion (chopped)
- 1/4 cup carrot (chopped)
- 1/4 cup green pepper (chopped)
- 1/3 cup ham (or pork, diced)
- 1/2 teaspoon garlic salt
- 1 teaspoon chicken bouillon powder
- 2 cups Japanese rice (steamed)
- 2 tablespoons soy sauce
Gather the ingredients.
Heat 1 teaspoon oil in a wok or a large skillet on high heat.
Scramble eggs very quickly in wok.
Stop heat and transfer eggs from wok to plate.
Heat 1 teaspoon oil in wok on high heat. Sauté vegetables and ham until softened.
Sprinkle garlic salt and chicken bouillon powder.
Add rice and stir-fry well.
Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
Turn the heat down to low, pour soy sauce and stir quickly.
Remove from heat, put into a bowl, and serve.