Pork Fried Rice Recipe

A pan of savory pork fried rice is one of the most satisfying and quickest meals to make with leftover rice, ground pork, a couple eggs, and frozen vegetables.

A quick skillet of fried rice is one of the easiest, most satisfying ways to transform leftover rice into a complete meal. Here, we’ve added crumbles of ground pork, a couple of eggs, and whatever vegetable you’ve got in the freezer to create a winning dinner the whole family will enjoy.

If you’ve read our guide to cooking fried rice you know that old, cooked rice is actually a better choice for fried rice than starting with a pot of freshly cooked rice. This goes for both white and brown rice. As the rice sits in the fridge, the grains begin to dry out, which means they’re much less likely to stick together or get gummy or soggy when stir-fried.

If you notice that the rice is clumped together when you take it out of the fridge, just break it up with a fork or your hands before adding it to the wok or skillet.

Starting with ground pork eliminates any prep work (a lot of pork fried rice recipes call for pork cutlets), while still providing the same savory flavor. With that said, use what you’ve got — or swap the pork altogether for tempeh, tofu, chicken, or shrimp.

A pan of savory pork fried rice is one of the most satisfying and quickest meals to make with leftover rice, ground pork, a couple eggs, and frozen vegetables.

Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you dont have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Pork Fried Rice Gets a Full Meal on the Table in 15 Minutes

A pan of savory pork fried rice is one of the most satisfying and quickest meals to make with leftover rice, ground pork, a couple eggs, and frozen vegetables.

Prep: 300sec

Total: 900sec

Serving Size: Serves 4

Nutrition Facts: Saturated Fat 6.6 g, unSaturated Fat 0.0 g, Carbohydrate 78.4 g, Sugar 2.4 g, servingSize Serves 4, Protein 21.7 g, Fat 28.7 g, calories 662 cal, Sodium 572.0 mg, Fiber 4.8 g, Cholesterol 0 mg

Ingredients:

• 1 small yellow onion
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups cold cooked white or brown rice
• 1/2 cup frozen peas and carrots
• 2 tablespoons soy sauce or tamari
• 1 teaspoon toasted sesame oil

Instruction:

1. Dice 1 small yellow onion.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.
3. Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
4. Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

Pork Fried Rice

This easy pork fried rice recipe is infinitely adaptable: add in your favorite veggies for a colorful, nutritious twist and top it with any condiment you like!

Prep: 15min

Total: 30min

Yield: 4 serving(s)

Nutrition Facts: calories 577 Calories, Fat 25 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 180 mg, Sodium 880 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 5 g, Protein 22 g

Ingredients:

• 2 tbsp. vegetable oil, divided
• 3 large eggs, lightly beaten
• 1/2 onion, chopped
• 1 carrot, peeled and cut into 1/4″ pieces
• 1/2 lb. ground pork
• kosher salt
• Freshly ground black pepper
• 1 tbsp. grated ginger
• 2 cloves garlic, minced
• 1 c. frozen peas
• 4 c. cooked white rice
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. hoisin sauce
• 3 scallions, thinly sliced
• 1 tsp. sesame oil

Instruction:

1. In a large skillet over medium heat, heat 1 tablespoon vegetable oil. Add eggs and let sit for a few seconds before lightly scrambling and folding the egg mixture over itself. Remove from skillet and set aside.
2. In the same skillet, heat remaining tablespoon oil then add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize. Stir in ginger, garlic, and peas and cook until fragrant, about 1 minute.
3. Add the rice then stir in soy sauce, hoisin, scallions, and sesame oil. Toss to combine and fold in scrambled eggs. Serve immediately.

Pork Fried Rice

Easy pork fried rice made with pork tenderloin, rice, soy sauce, and any veggies you like. Fast, healthy, and better than a restaurant!

Prep: 15min

Total: 35min

Yield: 6

Serving Size: 1 (of 6)

Nutrition Facts: servingSize 1 (of 6), calories 357 kcal, Carbohydrate 34 g, Protein 24 g, Fat 14 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 136 mg, Fiber 5 g, Sugar 2 g, unSaturated Fat 10 g

Ingredients:

• 1 small pork tenderloin (about 1 pound) (trimmed and cut into 3/4-inch cubes)
• 1 teaspoon kosher salt (plus additional to taste)
• 1/2 teaspoon ground black pepper (plus additional to taste)
• 3 tablespoons oyster sauce
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons canola oil or grapeseed or avocado oil (divided)
• 2 red bell peppers (diced (or 2 to 3 cups diced fresh vegetables of choice))
• 1 (10- to 12-ounce) bag frozen peas and carrots (thawed)
• 1 tablespoon minced garlic (about 3 cloves garlic)
• 1 tablespoon minced fresh ginger
• 1 tablespoon unsalted butter
• 3 cups leftover COLD cooked brown rice
• 1 bunch green onions (thinly sliced, divided)
• 3 large eggs

Instruction:

1. Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
2. Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
3. Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
4. Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
5. Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
6. Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
7. Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.

How to Make Pork Fried Rice | Easy Pork Fried Rice Recipe | Homemade Food Recipes | Eat Well Kitchen

FAQ

What is the secret ingredient in fried rice?

What gives Chinese fried rice its taste?

What is the red in pork in Pork Fried Rice?

What goes good with Pork Fried Rice?

• Fried Egg.
• Egg Drop Soup.
• Chicken Teriyaki.
• Hot and Sour Soup.
• Chinese Dumplings.
• Gyoza.
• Egg Rolls.
• Sesame Roasted Brussels Sprouts.

How do you make fried rice taste like restaurant?