Best 6 Pork Rice Stir Fry Recipes

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Pork rice stir-fry, also known as butao donburi, is a delectable Japanese dish that combines the savory flavors of pork and the comforting warmth of rice. Originating in the bustling streets of Japan, this dish has gained popularity worldwide for its simplicity, affordability, and delicious taste. Pork rice stir-fry typically consists of thinly sliced pork marinated in a flavorful sauce, stir-fried with vegetables like onions, carrots, and bell peppers, and served over a bed of fluffy rice. The recipes featured in this article offer a variety of cooking methods and ingredient options, ensuring that there's a perfect pork rice stir-fry recipe for every taste and dietary preference. From classic Japanese-style stir-fries to modern fusion dishes, these recipes will guide you through the steps of creating this delightful dish in the comfort of your own kitchen. So, gather your ingredients, prepare your wok or skillet, and let's embark on a culinary journey to savor the tantalizing flavors of pork rice stir-fry.

Let's cook with our recipes!

CHINESE CABBAGE STIR-FRY WITH RICE NOODLES, PORK, AND CILANTRO



Chinese Cabbage Stir-Fry with Rice Noodles, Pork, and Cilantro image

A heady blend of ginger, garlic, scallions, cilantro, and hot sauce infuses chopped Chinese cabbage and rice noodles. The cabbage is seared until just golden and wilted. Ground pork and a squeeze of lime add dimension to this Asian-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 13

4 ounces medium flat rice noodles
2 tablespoons vegetable oil
1/2 head Chinese cabbage (about 1 1/2 pounds), shredded (8 cups)
8 ounces ground pork
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
4 scallions, white and pale-green parts separated, thinly sliced on the bias
2 tablespoons Asian fish sauce
2 teaspoons Asian chili sauce, such as Sriracha
1 to 2 tablespoons soy sauce
1/4 cup chopped fresh, cilantro
2 limes, halved
Cilantro sprigs and lime wedges, for garnish

Steps:

  • Bring a pot of water to a boil. Add noodles; stir, and remove pot from heat. Let stand until tender, about 8 minutes. Drain, and rinse with cold water.
  • Heat 1 tablespoon oil in a wok or Dutch oven over high heat. Add half the cabbage. Sear, pressing with a wooden spoon, until slightly wilted and golden, 1 to 2 minutes. Set aside. Repeat with remaining cabbage.
  • Reduce heat to medium-high. Add remaining tablespoon oil, the pork, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until pork browns, about 1 minute. Stir in fish and chili sauces. Toss in rice noodles and seared cabbage. Add soy sauce to taste. Remove from heat, and add green parts of scallions and the cilantro. Squeeze limes over noodles. Garnish with cilantro, and serve with lime wedges. Serve immediately.

Nutrition Facts : Calories 164 g, Cholesterol 19 g, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 790 g

PORK RICE STIR-FRY



Pork Rice Stir-Fry image

A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

Steps:

  • In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

PORK AND VEGETABLE STIR-FRY WITH RICE PILAF



Pork and Vegetable Stir-Fry with Rice Pilaf image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
1/2 shallot, diced
Kosher salt
2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds
3 scallions
3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly
8 haricots verts/green beans, cut in half
4 shiitake mushrooms, julienned
1/2 large carrot, julienned
1/2 cup oyster sauce
1/2 cup shelled edamame
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste

Steps:

  • For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
  • Preheat the oven to 350 degrees F.
  • On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
  • Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
  • Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
  • Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

FIVE SPICE PORK AND RICE STIR-FRY



Five Spice Pork and Rice Stir-Fry image

Make and share this Five Spice Pork and Rice Stir-Fry recipe from Food.com.

Provided by Chris Reynolds

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 cups cooked brown rice
salt & pepper
1/4 cup fat-free low-sodium chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five spice powder
3 medium garlic cloves, crushed
1 tablespoon low sodium soy sauce
1 tablespoon canola oil
3/4 lb pork tenderloin, cut into 1/2-inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 C)
1 tablespoon flour
2 tablespoons slivered almonds

Steps:

  • Season rice to taste.
  • Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
  • Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
  • Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
  • Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.

Nutrition Facts : Calories 549.2, Fat 18.1, SaturatedFat 3.1, Cholesterol 110.7, Sodium 372.1, Carbohydrate 52.4, Fiber 6.3, Sugar 6.4, Protein 43.1

O' SO GOOD STIR-FRY PORK OVER RICE



O' so Good Stir-Fry Pork over Rice image

Delicious version of a traditional stirfry dish. The marinade has a teriyaki flavor. The pork prepared in this way packed a huge punch of yummy into the dish.

Provided by LuvviLoo

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb pork chop, center cut and thin sliced
1 medium red onion, diced
1 minced garlic clove
1/2 cup soy sauce
3 tablespoons granulated sugar
1 tablespoon Accent seasoning
1 teaspoon salt
1 teaspoon pepper
3/4 cup peanut oil
1 lb of frozen stir fry vegetables
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 cups uncooked white rice

Steps:

  • Trim off any fat or bone from pork chops. Cut pork into long, slender strips about 1/2 inch wide or less. Place pork strips in a shallow dish in one single layer and set aside.
  • In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce. Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes.
  • Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat. Place the pork strips and all of the marinade into the pan, reduce heat to medium. As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce.
  • Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour. (A great time to go to the next step!).
  • Cut the bell peppers into long thin strips, removing and discarding all seeds.
  • In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil. Heat oil over medium-high heat.
  • Add the frozen vegetables and begin cooking over medium heat, stirring occasionally.
  • Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan. (I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.).
  • Cook rice according to package directions, drain and rinse, then set aside.
  • Serve the pork and vegetables over the rice and hope you enjoy it as we did! Easily serves 6 or more. 30 minutes of the cooking time is for marinating in frig.

Nutrition Facts : Calories 1025.5, Fat 55.7, SaturatedFat 12, Cholesterol 76, Sodium 2670.4, Carbohydrate 96.5, Fiber 4.9, Sugar 13.2, Protein 34.3

PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE



PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE image

Categories     Pork     Stir-Fry

Yield 4 servings

Number Of Ingredients 16

3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely copped
1/2 tsp. salt
2/3 cup chicken broth
2 Tbsp. cornstarch, divided
3 Tbsp. low-sodium soy sauce, divided
2 Tbsp. honey
1 (1-pound)pork tenderloin, trimmed and cut into 1/2 in. cubes
1 Tbsp. canola oil, divided
2 cups sliced mushrooms (about 4 oz.)
1 cup chopped onion
1 Tbsp. grated peeled fresh ginger
2 garlic cloves, mince
2 cups sugar snap peas, trimmed
1 cup chopped red bell pepper

Steps:

  • 1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 c. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. 2. Combine 2/3 c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, and honey in a small bowl; set aside. 3. Combine pork, remaining 1 tbsp. cornstarch, and the remaining 1 Tbsp. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 mins., or until browned. Remove from pan. 4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 c. onion; saute 2 mins. Stir in ginger and garlic; saute 30 mins. Add peas and bell pepper to pan; saute 1 min. Stir in pork; saute 1 min. Add reserved broth mixture to pan. Bring to a boil; cook 1 min. or until thick, stirring constantly. Serve over cashew rice.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your stir-fry. Choose fresh, flavorful vegetables and high-quality pork.
  • Cut your ingredients into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-2 inches in size.
  • Marinate your pork: Marinating the pork in a mixture of soy sauce, rice wine, and garlic will help to tenderize it and add flavor.
  • Cook the pork over high heat: This will help to create a nice sear on the outside of the pork and keep it from becoming dry.
  • Add the vegetables in stages: Add the vegetables that take longer to cook, such as carrots and broccoli, first. Then, add the vegetables that cook more quickly, such as snow peas and bell peppers.
  • Stir-fry the rice until it is heated through: The rice should be cooked through but still have a slight bite to it.
  • Season the stir-fry to taste: Add salt, pepper, and other seasonings to taste.
  • Serve the stir-fry immediately: Stir-fries are best served hot and fresh.

Conclusion:

Pork rice stir-fry is a quick, easy, and delicious meal that is perfect for busy weeknights. It is packed with flavor and can be made with a variety of vegetables. With a few simple tips, you can make a pork rice stir-fry that is sure to please everyone at the table.

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