Pork Fried Rice

This pork fried rice is one of those back-pocket meals I always rely on when I’ve got a random container of leftover rice sitting in the fridge. It’s quick, filling, and comes together with stuff you probably already have in your kitchen — pork, eggs, frozen peas, and pantry sauces. Once you try it homemade, you’ll wonder why you ever ordered it out.

I started making this dish on weeknights when I wanted something that felt like takeout but didn’t come with the cost or the regret of delivery. And over the years, it’s become a solid favorite in our kitchen. My version keeps the pork tender and flavorful, gets a good sear on the rice, and has just the right balance of veggies and sauce.

What You’ll Need

Here’s a quick look at what goes into this dish — and some notes on what I like to use:

• Porktenderloin – I usually go with tenderloin because it stays juicy and cooks fast. But if I’ve got leftover roast pork or even a few pork chops in the fridge, I’ll use those too. Groundpork works fine as well.
• Vegetableoil – Any neutral oil is fine. If you’ve got peanut oil, that adds a little extra depth.
• Onion,carrots,peas – This is the classic combo, and frozenpeas are perfect here. Don’t use canned ones—they turn to mush and lose their color.
• Garlicandginger – I grate these fresh for the best punch, but jarred will work in a pinch.
• Eggs – Two eggs is usually the sweet spot for that rich, silky texture.
• Cookedrice – Day-old rice is key. Fresh rice is too soft and tends to clump up. Cold rice gives you those nice toasty bits.
• Soysauceandsesameoil – A little goes a long way. Toastedsesameoil adds that signature aroma.
• Salt,pepper,greenonions – Season to taste and don’t skip the scallions — they bring freshness at the end.

How I Make Pork Fried Rice at Home

I usually start by prepping everything first. It sounds boring, but it makes stir-frying so much smoother when you’re not scrambling to chop while the pan’s hot.

I heat up a large skillet or wok with some oil and get the pork in first. You want to hear that sizzle — that’s where the flavor comes in. Once the pork is browned and cooked through, I scoop it out and let it rest while I move on to the veggies.

I toss in the onions, carrots, peas, garlic, and ginger, cooking them just until tender. Then I push them to one side and scramble the eggs right in the same pan. No need to dirty another bowl.

Next comes the rice. I add it in and press it down a bit so it crisps up. I drizzle in soy sauce, a splash of sesame oil, and mix everything together. The pork goes back in, I give it one final stir, and finish with a handful of sliced green onions.

Dinner’s ready.

Real-Life Tips That Help

• Leftover rice is gold – I usually cook extra rice earlier in the week just to have an excuse to make fried rice. Cold rice fries better and doesn’t get mushy.
• Use what you have – Don’t feel stuck to pork. I’ve made this with leftover rotisserie chicken, shrimp, even tofu. If it tastes good in a bowl, it works here.
• Crank up the heat – A hot pan makes all the difference. It helps everything fry, not steam.
• Chop everything small – Smaller pieces mean quicker cooking and more flavor in every bite.

Can You Make It Ahead?

Absolutely. If I know I’ve got a busy night coming, I’ll chop the pork and veggies in the morning, or even cook the rice the night before. You can also make the whole dish a day ahead and reheat it in a skillet — it holds up surprisingly well.

How I Serve It

We usually eat this straight from a big bowl with a spoon, but if I’m feeling a bit extra, I’ll top it with some crispy shallots or a fried egg. A splash of chili crisp or sriracha doesn’t hurt either. Sometimes I’ll serve it with a side of simple cucumber salad for contrast.

What About Leftovers?

This pork fried rice keeps well in the fridge for up to 3 days. I pack it in individual containers for quick lunches — just reheat in the microwave or in a skillet with a tiny splash of water to loosen things up.

If I have a big batch and want to freeze it, I portion it out in freezer bags. It reheats nicely and makes an easy backup meal.

Some Common Questions

Can I make this healthier?
Yep — just go lighter on the oil, switch to brown rice, and add more veggies like bell peppers or shredded cabbage. It’s super adaptable.

Why does my fried rice turn out soggy?
It’s usually because the rice is too fresh or too wet. Use cold rice that’s been refrigerated for a few hours (or overnight) and break up the clumps before frying.

Variations I’ve Tried and Loved

This is one of those dishes that’s easy to riff on. Here are a few spins I like:

• Protein swaps – Chicken, shrimp, bacon, or tofu all work great.
• Extra veggies – Bellpeppers, shreddedcabbage, corn, even choppedgreenbeans go well.
• Finishing touches – A drizzle of chili oil, toasted sesame seeds, or even a dash of fish sauce can change the whole vibe of the dish.

Whenever we’re craving something fast, satisfying, and better than takeout, this pork fried rice hits the spot every time. It’s one of those meals that feels like comfort food but is easy enough to pull off after a long day. Try it once, and I promise — it’ll go into your regular rotation too.

Yield: 4

Pork Fried Rice

Print

This pork fried rice is a total game changer when you’re craving takeout but want to make it at home.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup yellow onion finely chopped
• 2 carrots peeled, quartered and sliced
• 4 teaspoons vegetable oil divided use
• 3/4 pound pork tenderloin cut into 1/2 inch pieces
• 1/2 cup frozen peas thawed
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 2 eggs lightly beaten
• 3 cups cooked white rice long grain is preferable
• 3 tablespoons soy sauce low sodium is fine
• 1 tablespoon toasted sesame oil
• salt and pepper to taste
• 1/4 cup green onions thinly sliced

Instructions

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Season the pork with salt and pepper, then add it in a single layer. Let it cook for about 4 to 5 minutes until browned and fully cooked.
2. You might need to work in batches so the meat sears instead of steams.
3. Transfer the cooked pork to a plate and cover it with foil to keep warm. Add another teaspoon of oil to the same pan and toss in the chopped onions and sliced carrots.
4. Let them sauté for 4 to 5 minutes until they’re soft but still have a little bite. Add the garlic and ginger, and cook for about 30 seconds—just enough to release all that great flavor.
5. Remove the veggies and set them aside with the pork. Pour the last teaspoon of oil into the pan, then add the beaten eggs. Scramble them gently, breaking them into pieces as they cook. Season lightly with salt and pepper.
6. Now it’s time to bring everything together. Add the cold rice, pork, cooked vegetables, and peas to the pan. Pour in the soy sauce and sesame oil, and gently stir everything until evenly mixed and heated through—about 3 to 4 minutes.
7. Finish with a sprinkle of sliced green onions and serve hot.

Notes

• Long grain white rice works best here—jasmine rice is a great choice too.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 432Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 155mgSodium 581mgCarbohydrates 43gFiber 3gSugar 3gProtein 31g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Also try these Rice recipe:-

• Scallop Fried Rice
• Mango Sticky Rice
• Coconut Rice