Robin Miller's Pork Fried Rice

Morph Your Leftover Roast into This Tasty Dish

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Chef Robin Miller knows that it can be tough for people--especially moms-- to squeeze cooking a creative nightly dinner into their busy schedules each week.

Here she shares with us her secret to Pork Fried Rice, a recipe spun from an original recipe for Balsamic Roasted Pork Tenderloin.


  • 4 teaspoons peanut oil, divided
  • 2 large eggs, slightly beaten
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, shredded
  • 3 cloves garlic, minced
  • 1 cup quick-cooking white rice
  • 1/4 cup hoisin sauce
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups leftover pork, diced
  • 1/2 cup green peas (frozen)
  • Salt and freshly ground black pepper
  • Cooking Directions

    Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.

    To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil.

    Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes.

    Fluff with a fork and season to taste with salt and pepper.

    Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving.

    Recipe Summary

    Main Ingredients: peanut oil, eggs, white rice, carrots

    Course: Dinner, Lunch, Main Course

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