Pork Fried Rice with Seasonal Vegetables
This pork fried rice is loaded with whatever’s in season! A perfect way to stretch leftovers and support local farms. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
- 1 cup long-grain rice
- Peanut oil for frying
- 1 lb ground pork* can substitute ground chicken or turkey
- 2 cup bell peppers* diced
- 2 jalapeños* optional, seeded and diced
- 2 cup green beans* trimmed and cut into bite sized pieces
- 4 cloves garlic* minced
- 2 tsp ground cumin
- salt + pepper to taste
- 2 limes juiced
- cilantro* or chives, chopped for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package directions. Spread the cooked rice on a baking sheet or large plate.
- Allow the rice to cool and dry out for at least an hour. For best results, refrigerate the rice overnight.
- Bring a pot of salted water to a boil. Add the green beans. Cook until crips-tender, about 3-4 minutes. Drain and set aside.
- In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat and add the minced garlic. Cook for 1 minute until fragrant.
- Stir in the diced bell pepper and jalapeño peppers if using. Cook until soft and slightly browned, about 5 minutes.
- Push the vegetables to the side of the pan. Add the ground pork to the skillet. Season with cumin powder, salt, and pepper.
- Cook, breaking up the meat with a spatula, until browned and cooked through, about 6 minutes.
- Mix the peppers and meat together.
- Remove the mixture from the pan, leaving any remaining oil or browned bits.
- In the same pan, add enough peanut oil to lightly coat the bottom and heat over medium-high heat.
- Add the dried rice to the hot oil. Fry, stirring frequently, until the rice becomes golden brown and crunchy, about 5-7 minutes.
- Return the pork and pepper mixture to the pan with the fried rice. Add the cooked green beans.
- Squeeze the juice of 2 limes over the mixture. Stir thoroughly to combine all the ingredients. Cook for an additional 2-3 minutes to meld flavors.
- Garnish with chopped fresh cilantro or chives.
Notes
Feel free to incorporate other Iowa-grown vegetables like diced zucchini, asparagus, shredded carrots, or snap peas based on availability.
Nutrition
Calories: 525kcalCarbohydrates: 51gProtein: 25gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 82mgSodium: 85mgPotassium: 739mgFiber: 5gSugar: 6gVitamin A: 2816IUVitamin C: 124mgCalcium: 81mgIron: 3mg
