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Easy Curry Pork Fried Rice

Published: April 12, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 12 Minutes
Serves Serves 4
Easy Curry Pork Fried Rice
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Average Rating: 5 | Rated By: 2 users

A take out style, easy curry pork fried rice recipe. Here is a simple gluten-free weeknight meal that takes minutes to prepare and tastes better than take out. Deliciously flavoured rice, tender pork, cabbage, carrots, peas and a hint of sesame oil.

 

curry pork fried rice, gluten free

 

This flavourful curry pork fried rice dish is a wonderful way to use up leftovers making this a budget-friendly meal that your entire family will love. Also, there are plenty of veggies making this a nutritionally well-balanced meal.

If you love Asian food, check out our gluten-free Asian inspired recipes.

 

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Ingredients

  • 2 Tbsp. Coconut or peanut oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 1 Tbsp. Minced ginger
  • 2 Tbsp. GF curry powder
  • 1 lb. cooked pork, thinly sliced (boneless pork chop, leftover pork roast or tenderloin)
  • 1 cup shredded carrot (1 large carrot)
  • 1 cup shredded cabbage (Savoy, Napa or green)
  • 1 cup gluten-free chicken broth
  • Sea salt and ground black pepper to taste
  • 2 1/2 cups cold cooked rice
  • 1 cup cooked peas
  • 1 Tbsp. Sesame oil

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    Instructions

  • Heat coconut oil in a large nonstick skillet or wok over medium heat
  • Add onions and garlic and cook until translucent, about 5 minutes
  • Stir in curry powder, pork, carrots, cabbage, broth, salt and pepper. Stir-fry over medium-high heat until half the broth is evaporated, about 5 - 8 minutes,
  • Add rice and peas. Stir until all the ingredients are evenly mixed. Drizzle with sesame oil for extra flavour but entirely optional

    • Leave a Comment

    2 Responses to Easy Curry Pork Fried Rice

    • Lynda November 22, 2021

      Great wee go to lunch. Have made this many times and it never fails to taste great. Thankyou

      • Kristina November 22, 2021

        wonderful, thanks for sharing Lynda

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