- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 289kcal
- Carbohydrate Content: 35g
- Cholesterol Content: 130mg
- Fat Content: 8g
- Fiber Content: 3g
- Protein Content: 18g
- Saturated Fat Content: 2g
- Sodium Content: 510mg
- Sugar Content: 6g
Taste fall with this healthy Breakfast Pork Fried Rice. This recipe features U.S.-grown brown long grain rice and comes to us from our friend Anne Danahy of Craving Something Healthy.
- 3/4 cup U.S.-grown Brown Long Grain Rice
- 1/2 cup Water
- 1 tbsp Olive Oil
- 1 Medium Apple, peeled and diced
- 1 Small Onion, minced
- 1/2 lb Lean Ground Pork
- 1 tsp Cinnamon
- 1 tsp Fresh Rosemary, minced
- 1 tsp Maple Extract
- 3/4 tsp Salt
- 2 Large Eggs, beaten
- Diced Apple (optional garnish)
- Fresh Sage (optional garnish)
- Fresh Rosemary (optional garnish)
- Bring the rice and water to a boil in a large saucepan. Reduce the heat to low, cover the pot, and let the rice simmer for 40 minutes or until the rice has absorbed the water and it is tender. You can do this step the day before if desired. Keep it in the refrigerator in a covered container.
- Heat the olive oil in a saute pan over medium high heat. Add the apple and onions and saute for about 4 minutes or until golden.
- Add the pork and stir to break it up. Cook the pork until it's no longer pink.
- Add the cinnamon, sage, rosemary, maple extract, and salt. If the mixture starts to stick, add a few tablespoons of water and reduce the heat to medium.
- Move the meat mixture to the edges of the pan and add the eggs to the center. Gently stir them so they cook and start to scramble.
- Add the rice and stir everything well to combine. Taste and add extra salt or spices as desired.