Name: Pork Fried Rice
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 cup cooked pork (diced); 3 cups vegetables; 1 onion (small,chopped); 1 clove garlic (minced); 1 tablespoon ginger (fresh, minced); 1 cup cooked rice ( long grain); 1 1/2 cups cauliflower rice (fresh or frozen); 2 eggs; 1 1/2 tablespoon white wine (or water); 2 tablespoons soy sauce; sesame oil (to tastte)

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This pork fried rice is not your typical fried rice recipe. It’s made with a mix of regular rice and cauliflower rice to keep it a little lighter, and it’s built around whatever you have on hand. I make it on nights when I have leftover pork and need dinner fast. Prep is simple; it comes together in 30 minutes, and it tastes a little different every time, depending on what vegetables are in the fridge.

pork fried rice in a white bowl with chopsticks on the side of the bowl

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A good pan of fried rice should be savory, lightly smoky, and full of texture, with tender pork and crisp-tender vegetables. This version gives you all of that with a lighter twist from all of the vegetables.

Recipe Highlights

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Serves: 4 – easy to scale

Works with what you have- Different protein, different vegetables, different sauce; this recipe adapts to whatever you have in your kitchen.

If you like quick skillet meals that use pork and vegetables well, this spicy stir-fried pork and green beans is another good one to keep in mind.

a picture of the ingredients of what you will need to make pork fried rice: cooked pork, vegetables, onion, garlic, soy sauce, mushrooms

Ingredient Notes

Cooked pork – I like to use leftover pork loin or pork tenderloin, which is usually what I like to make fried rice with. Any cooked pork works, though; pulled pork, pork chops, even leftover roast. If I don’t have pork, I’ll swap in chicken, shrimp or tofu.
Vegetables – This is where I change it up the most depending on what’s in my fridge. Broccoli, mushrooms, and peas are my go-to combination, but I’ve made it with asparagus, shredded cabbage, and even leftover roasted vegetables. Whatever needs to be used up usually ends up in the pan.
Rice – Cold leftover rice works the best; it fries up much better than freshly cooked rice. I use a mix of brown rice and cauliflower rice to keep it a little lighter, but you can go all rice or all cauliflower rice depending on what you want. I’ve done both, and it works either way.
Soy sauce and sesame oil – Start with less than you think you need for both of these and adjust at the end. I’ve overdone both of these, and they can take over the whole dish. If you need gluten-free, tamari is a straight swap for soy sauce.
Eggs – I always add them. They add a little more protein and flavor. Two eggs for four servings is what I like to use.
Optional Toppings – Give it a fresh finish with green onions, chopped cilantro, sesame seeds, peanuts or cashews for extra flavor and crunch.

Note: If you’re making cauliflower rice yourself, this guide on how to make cauliflower rice without a food processor is handy.

How to Make Pork Fried Rice

Fried rice isn’t hard to make, but it does cook fast. Once the skillet is hot, you don’t want to be digging through the fridge or chopping onions. So I recommend that you prep everything before you start cooking.

Prepare Everything Before the Pan Gets Hot

Chop the onion and vegetables first. Beat the eggs. Measure the white wine, soy sauce, and sesame oil before you start. Fried rice cooks best over fairly high heat, and once you begin, the ingredients should go into the pan one right after another.

Cook it in Stages

Cook the eggs: Whisk the eggs and cook them in a hot skillet. Remove them once they are set.
Cook the veggies: Add a little more oil and cook the onion and vegetables until crisp-tender. Remove them.
Aromatics: Add the minced garlic and fresh ginger, then cook briefly until fragrant.
Heat the pork and rice: Add the cooked pork and stir for a few minutes, then stir in the rice, including cauliflower rice.
Return the veggies and eggs: Add the cooked vegetables and eggs back to the pan and toss.
Optional Toppings: Give it a fresh finish with green onions, chopped cilantro, sesame seeds, peanuts, or cashews for extra flavor and crunch.

Tip! Don’t overcrowd the pan. If the skillet is too full, the ingredients will steam instead of fry.

the process steps needed to make pork fried rice: 1 cook the eggs, 2, cook the vegetables, 3. add the onions pork and rice. 4. add cooked vegetables and sauce

How to Store and Use Leftovers

Fried rice is one of those meals that tastes great the next day as long as you store it properly. Let it cool, then store it in the fridge in an airtight container and use it within 3 to 4 days.

Reheat leftover rice in a skillet over medium heat or in the microwave until heated through. If it seems dry, stir it once or twice while reheating so the heat spreads evenly. Don’t let it sit out too long before refrigerating.