Pork & Seafood · Easy
Pork Fried Rice
This pork fried rice uses leftover rice and thinly sliced pork for a fast, restaurant-style stir-fry ready in about 20 minutes.
What you'll need
- 1.5 cupscooked pork (leftover roast or tenderloin), diced
- 4 cupscold cooked rice (day-old works best)
- 2 tablespoonsvegetable oil
- 1 cupfrozen peas and carrots
- 2eggs, beaten
- 2 clovesgarlic, minced
- 3 tablespoonssoy sauce
- 1 teaspoonsesame oil
- 2sliced green onion
Let's cook
- 1Heat 1 tablespoon oil in a large skillet or wok over high heat and scramble the eggs; remove and set aside.
- 2Add the remaining oil and stir-fry the peas, carrots, and garlic for 2-3 minutes.
- 3Add the rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through and lightly toasted.
- 4Stir in the pork, scrambled eggs, soy sauce, and sesame oil, tossing to combine.
- 5Garnish with green onion and serve hot.
Make it yours
- Use shrimp or chicken instead of pork.
- Add diced pineapple for a sweet twist.
- Use brown rice for extra fiber.
Good with
- Extra soy sauce at the table
- A simple cucumber salad
- Egg drop soup
Frequently asked questions
Good questions, answered.
Why use cold, day-old rice?
Cold rice is drier and separates better when fried, giving fried rice its classic texture instead of turning mushy.
Can I use freshly cooked rice?
Yes, spread it on a baking sheet to cool and dry out for 15-20 minutes first for better results.
Keep cooking
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