Stir-Fried Pork and Vegetables with Rice

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Serves7 (1 cup rice, 3/4 cup stir fry)
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  1. Heat broth and water in a large sauce pan to a boil. Add rice and return to a boil.
  2. Reduce heat to low and cover, allowing rice to simmer until cooked, about 20 minutes.
  3. In a large skillet, heat 1 tablespoon oil over medium-high heat.
  4. Add broccoli, carrots, onion and garlic powder. Cook until crisp-tender, about 5 minutes.
  5. Add mushrooms and cook 1 minute to heat through. Set vegetables aside.
  6. Add remaining oil to the pan and add pork. Cook until browned, drain fat.
  7. Add soy sauce and stir until mixed. Add vegetables to pork mixture and cook an additional minute to heat them through.
  8. Serve over rice.

Recipe Tips

Omit the pork to make a vegetable-based meal.

For brown rice, add one extra cup of broth or water.


Nutrition Facts
Stir-Fried Pork and Vegetables with Rice
Amount Per Serving (1 cup rice, 1 cup stir fryg)
Calories 330 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 62mg 21%
Sodium 597mg 25%
Potassium 598mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 3g
Protein 21g 42%
Vitamin A 90%
Vitamin C 53%
Vitamin D0%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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