Easy Pork Fried Rice

Pork fried rice is a flavorful Asian dish, that’s a great way to use up both leftover rice and pork tenderloin. Making it at home is incredibly quick and easy as well. This recipe is adapted from Mark Bittman’s, almost classic pork fried rice. It’s also a great budget friendly recipe that’s perfect for the entire family. (This post was originally published on May 9, 2012)

How to make pork fried rice

This recipe assumes that you already have leftover white rice and about 1/2 pound of leftover cooked pork. The recipe used carrots and frozen peas, but feel free to substitute any leftover veggies you might have. I usually make this recipe with leftover pork chops, roast pork, Pork Tenderloin, or Rack of Pork.

Ingredients:

• 3 tablespoons vegetable oil divided (I use avocado oil)
• 1/2 teaspoon kosher salt divided
• 12 ounces diced cooked pork 
• 1/2 cup diced onion, about 3
• 3/4 cup diced carrots, about 2
• 3/4 cup fresh or frozen green peas
• 1 cup sliced green onions divided
• 2 tablespoons fresh garlic
• 2 tablespoons minced peeled fresh ginger
•  3 cups chilled cooked rice, long-grain rice, basmati or jasmine rice.
• 2 large eggs lightly beaten
• 3 tablespoons mirin
• 3 tablespoons soy sauce 
• 1 teaspoon dark sesame oil
• 1/4 teaspoon freshly ground black pepper

Instructions: 

• Heat a large skillet over medium-high heat. 
• Add 2 tablespoons oil to pan or wok, swirling to coat.
• Add onions, and carrots and stir fry for 2 minutes or until lightly browned, stirring frequently.

• Pour remaining 1 tablespoon of oil into pan and add cold rice, pork, garlic and ginger and continue stirring another 2 minutes.

• Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.

• Make a well in the center of rice and add the beaten eggs, stirring for 30 seconds, or until soft-scrambled, stirring constantly.

• Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
• Makes 4 servings (2 cups per serving)
• Garnish with sesame seeds.
• Store leftovers in an airtight container.

Substitutions and variations

• No cooked pork? Cook up some ground pork or ground chicken or turkey. Shrimp can also be used. If it’s raw, make sure to cook it until pink and cooked through. If it’s already cooked, add it at the end of the cooking process so it doesn’t become tough or rubbery.
• Vegetables: Add additional vegetables like red bell pepper, bok choy, mushrooms, or bean sprouts if desired.
• Brown rice can be substituted for the white rice.
• Substitute coconut aminos for the soy sauce for a gluten free options.
• Need a little extra heat? Finish with a dash of red pepper flakes!

Love Chinese food? 

Looking for more easy recipes? Try some of my favorite quick and easy “fake out”, Chinese takeout recipes.

Orange Flavored Chicken

Quick and Easy Stir-Fry

Szechuan Beef

Wonton Soup

Pork Fried Rice

Cynthia

Almost Classic Pork Fried Rice, adapted from Mark Bittman/Cooking Light

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Entree

Cuisine Asian

Servings 4 servings

Calories 570 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 Tablespoons avocado oil divided
• 1/2 teaspoon kosher salt divided
• 12 ounces cooked pork diced, (chicken or shrimp)
• 1/2 cup onion diced
• 3/4 cup carrots diced, about 2 medium
• 3/4 cup peas peas
• 1 cup green onions sliced and divided (about 3)
• 2 Tablespoons garlic minced
• 2 Tablespoons ginger minced
• 3 cups cooked rice chilled
• 2 large eggs lightly beaten
• 3 Tablespoons mirin
• 3 Tablespoons reduced sodium soy sauce or tamari
• 1 teaspoon dark sesame oil
• 1/4 teaspoon black pepper

Instructions

 

• Heat a large skillet over medium high heat. Add 2 Tablespoons oil to pan, swirling to coat.
• Add onions, and carrots and saute for 2 minutes or until lightly browned, stirring frequently.
• Pour remaining 1 Tablespoon of oil into pan and add rice, pork, garlic and ginger and continue stirring another 2 minutes.
• Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.
• Make a well in the center of rice and add the egg mixture, stirring for 30 seconds, or until soft-scrambled, stirring constantly.
• Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
• Makes 4 servings (2 cups per serving)

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 51gProtein: 32gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 170mgSodium: 945mgPotassium: 686mgFiber: 4gSugar: 7gVitamin A: 4609IUVitamin C: 20mgCalcium: 91mgIron: 3mg

Tried this recipe?Let us know how it was!