If you love traditional fried rice, you'll love this recipe with pulled pork! Great for finishing off leftover pulled pork, or stop by your local Fareway Meat Market to get the perfect pork for this recipe!
250 calories; 7 g fat; 2 g saturated fat; 95 mg cholesterol; 310 mg sodium; 31 g carbohydrate; 1 g fiber; 13 g protein
Thaw vegetables before beginning recipe.
In a medium pot, over medium-high heat, cook rice according to package directions.
Fluff with a fork and set aside, uncovered.
In a wok or large skillet over high heat, warm the oil.
Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes.
Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes.
Stir in the broth and soy sauce.
Make a well in the center of the mixture and add gently-beaten eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes.
Stir to mix the eggs into the rice.
Top with the reserved pork and serve.