Pork Fried Rice with Seasonal Vegetables

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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.

Prep Time1

Cook Time30

Total Time1 30

Course: Lunch, Main Course

Cuisine: Chinese

Keyword: asparagus, bell pepper, carrots, chives, cilantro, garlic, green beans, herbs, jalapeno, pork, snap peas, zucchini

Season: Fall, Spring, Summer, Winter

Diet: Dairy Free, Gluten Free

Protein: Pork

Servings:

Calories: 525kcal

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