Pork Fried Rice
Pork fried rice with all the flavor of your favorite takeout restaurant and none of the price tag!
Servings Prep Time
4 5minutes
Cook Time Passive Time
20-25minutes 1day
Servings Prep Time
4 5minutes
Cook Time Passive Time
20-25minutes 1day
  • 3cups leftover, cold ricewhite or brown rice, whichever you prefer
  • 8-10oz pork roast, choppedfrom the Basic Pork Roast recipe
  • 1/2small onion, chopped
  • 2-3cups frozen vegetables, thawedI like a combination of Birdseye’s Normandy blend and frozen peas
  • 1/4cup soy sauceI serve additional soy sauce table-side.
  • 2Tbls toasted sesame oiltoasted, is the darker sesame oil.
  • 1Tbls garlic, mincedcan use jarred garlic or substitute 1 tsp garlic powder.
  • 2tsp rice wine or rice wine vinegar
  • 3large eggs, lightly beaten
  • 2Tbls butter or margarine
  1. In a small skillet coated with nonstick spray, scramble eggs over medium heat until just set, set aside.
  2. If you are using larger vegetables with a higher water content, such as zucchini, as part of your blend , then now is the time to start those over medium-high heat in a large skillet coated with nonstick spray. Once the majority of the water has cooked out, reduce the heat to medium and let the vegetables get a bit of color on them.
  3. As your vegetables are cooking, spray a third pan with nonstick spray and place over medium heat, add your onion, cooking for 2-3 minutes until softened. Add the chopped pork and leftover rice. Add the garlic and dot the butter or margarine around the pan, working the butter into the rice with a spatula.
  4. Once the butter is melted, reduce the heat to low, and drizzle the soy sauce and the toasted sesame oil evenly over the rice, turning the mixture with your spatula to keep it loose.
  5. Add the cooked vegetables, peas if using, and eggs at this time, use your spatula to cut any vegetables that are too large. Heat for 2-3 minutes, turning occasionally.
  6. Just before serving, sprinkle the rice wine over the top and fluff the mixture with your spatula. Serve with additional soy sauce.