Pork Fried Rice Recipe

A quick skillet of pork 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.

Ingredients you will need :

  • Ground pork:¬†Ground pork is what makes this recipe so quick. Most fried pork recipes call for pork cutlets, which take much longer to cook.
  • Leftover rice:¬†Freshly cooked rice isn‚Äôt as dry and therefore not as sticky.
  • Frozen veggies:¬†Peas and carrots are typically what‚Äôs included, but feel free to add your favorites to give the dish some color and snap.
  • Soy sauce or tamari:¬†Adds a salty flavor to complement the crumbly pork.
  • Sesame oil: This is added at the end to give the dish an extra bit of nuttiness.
  • 2 large eggs:¬†Though there‚Äôs no rule that you have to include scrambled eggs to fried rice, it adds protein, color, and that wonderful egg-y flavor.
  • Small yellow onion:¬†A small onion is saut√©ed at the beginning of this recipe for added depth and flavor of this basic dish.


  • 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


  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.

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