Pork Fried Rice (30 Minutes)

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Pork fried rice is a classic Asian dish that’s perfect for a quick and easy weeknight meal. It’s a great way to use up leftover rice (takeout anyone?) and can be made in just 30 minutes or less. This savory and delicious dish is packed with protein and veggies and can be easily customized. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cups cooked white rice (cold)
  • 1/2 pound pork loin, cut into small cubes
  • 1 cup bell peppers, peas or carrots (or all three)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • Sliced green onions and sesame seeds, for garnish if desired

Instructions

  1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork and cook until browned and cooked through, about 5 minutes.
  2. Add the onion and garlic and cook for 2-3 minutes, or until the onion is soft and translucent.
  3. Add the bell peppers, peas, and/or carrots and stir to combine. Cook for an additional 2-3 minutes, or until the veggies are heated through.
  4. Add the cooked rice to the skillet and stir to combine. Cook for 2-3 minutes, or until the rice is heated through.
  5. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir to combine.
  6. Push the rice mixture to one side of the skillet and add the beaten eggs to the other side. Cook the eggs, stirring occasionally, until they are scrambled and cooked through.
  7. Stir the scrambled eggs into the rice mixture and season with salt and pepper, to taste.
  8. Serve the pork fried rice hot, garnished with sliced green onions and sesame seeds.

Notes

The customizations you can make with this meal are infinite. I’ll throw in whatever extra veggies I have in the fridge, plus you can always swap in chicken, beef, or tofu if desired. If white rice isn’t your thing, you can use brown rice or cauliflower rice if desired (just make sure that whatever rice you use is cooked and cold). Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 400 calories
  • Sugar: 3g
  • Sodium: 610mg
  • Fat: 15g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 21g
  • Cholesterol: 125mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!