Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this pork fried rice recipe is faster than take-out&mdash;ready in just 15 minutes.

Sesame Pork Rice

(3 1/2-ounce) bags boil-in-bag long-grain rice

loin pork chops, cut into bite-sized pieces

garlic,

bottled ground fresh ginger, divided

dark sesame oil, divided

soy sauce

hoisin sauce

rice vinegar

green onions

sesame seeds

Cook rice according to package directions; omit salt. Drain well; set aside.


While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; saut&eacute; 3 minutes or until done. Remove from pan; keep warm.


Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; saut&eacute; 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.


I use two pork tenderloins, double the sauce and make 1 1/2 c (dry) Basmati rice.  This gives us plenty of leftovers!

We liked this stir fry recipe for weeknights.  Too many stir fry recipes require so much prep work, but this one was simple and straight forward.  Also simple enough that the sesame seed flavor actually came through.  

This was pretty good. However I did a few things differently. I marinated the pork with a little minced ginger, garlic and szechuan sauce for about an hour. Then I drained the sauce and sprinkled a generous amount of sesame seeds over the pork until it was coated, then sautéed in high heat to brown all sides. I followed the remainder of the recipe but added snow peas and shredded carrots for color and used rice noodles instead of rice. The sesame seed coating gave the pork a nice crunch and the spicy szechuan sauce offset the sweet of the hoisin.

I love the flavor of this recipe and it is so easy to make variations! I have done some with chicken and some with tofu. I also add a bag of frozen stir fry vegetables

This should be my "fall back" recipe.  It doesn't require too many "prepped" ingredients.  The whole crowd loved it and asked me to serve it more often.

Way too sweet/strong.  I was pretty upset because it was pretty much inedible and I ended up throwing it away before letting my family even try it.

Good and easy recipe. Made it with jasmine rice and added carrots and celery.
Didn't have hoisin sauce so replaced it with oyster sauce.
Will make this again!

I was not a fan- tasted too much vinegar and ginger (I used fresh, couldn't find bottled) even though I had added extra rice. It also felt like it took 45+ minutes to prep and cook, but I tend to run long :)

This was yummy and easy.  I just used jasmine rice, simmered on the stove.  Added blanched broccoli just prior to adding the cooked pork.  Next time DD wants chicken instead of pork as she found the chops too chewy.  Using a pork tenderloin would also be good in place of the chops.  A sliced cucumber vinegarette completed the meal.

Very tasty!  I altered the recipe somewhat.  I cooked the pork and spices all together, letting the pork simmer in the sauce after it had been sauteed,  I did not mix the rice, but served it over rice.  Next time I think I will add in some asian veggies to fill out the dish.

It was a good recipe. But I do agree it needs a little heat, it was a bit sweet for me.

This was a good, quick, weeknight sort of recipe. I did add more garlic &amp; ginger to the pork, as well as a tbsp or so of low sodium soy sauce to spread the flavoring around. I also added some lightly steamed broccoli when I added the pork back to the rice to bring in more veggies. I would love to give this 5 stars just for ease &amp; tastiness, but I can't see this as special occasion.

I used more rice too and added peas to the mixture and extra soy sauce.  It was okay, but needed something spicy to give it some kick.

I tweaked also, used Thai rice noodles instead of rice but I would use rice some other time, no problem. I also added broccoli and skipped the sesame seeds since I didn't have any.  It makes alot so we'll be enjoying leftovers!

This recipe was good.  I did use more rice than it called for based on others reviews that it was too sweet.  I used 2 cups of short grain brown rice and cooked it in my rice cooker.  Also, next time I would try substituting tofu for the pork only because I think the softer texture would pair well with the slightly crunchier rice.

This was yummy. The only extra thing I added to the recipe was a splash of sriracha to give it a little heat.  Will definitely make again.

Tweaked this a little bit and I reallllly enjoyed it.  Was only making for one person so I cut it down a bit.  Used 1 4oz piece of pork, 1 cup brown rice, diced onion, orange bell pepper, a little zucchini I had lying around, 1 tsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp Hoisin, 1 Tbs rice vinegar, garlic, salt, pepper.  

Used more rice than I wanted and with all the extra veggies..it was a LOT of food.  Still turned out to be about 550 calories though according to my calculator.  

I'll definitely make this again, just with not as much rice for one person!

Too sweet.  I found that the strong flavor of the hoisin sauce made it difficult to taste any of the sesame.  I also added some sliced carrots to make it a one-dish meal.  It was easy to prepare - great for a week night, if we liked the flavor.  I find that Cooking Light recipes have something off in their seasoning and wonder how thoroughly they test them.

This was easy and delicious.  My super picky husband and daughter both liked it.  Adding the onions at the end allowed for me to have onions and my husband to leave them off of plate since he hates onions.

I will add this to my list of keepers.

I had to renew my registration and this questioneire came up immediately after registering so I really haven't had a chance to even read the recipe let alone try it

It is great for leftover rice, we added some broccoli to make it a complete meal. The sauce is great and we liked the sesame (and added some more as suggested in the recipe ;-)

needs help needs real rice from rice cooker , just needs help way to sweet,

Made with flavorful ingredients, this Asian dish features center-cut pork chops.

sesame pork rice

Servings: 2.5

Cost: $20.80 /serving

Author : Elaine Magee, M.P.H., R.D. and Marge Perry

Ingredients

Instructions

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