Pork Fried Rice Recipe

Name: Pork Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 1 small yellow onion, sliced thin; 2 carrots, sliced or diced; 2 ribs celery, sliced or diced; 2 cremini mushrooms, sliced; 1 cup broccoli florets, small; 1 cup orange bell pepper, large dice; 1 cup finely-shredded cabbage; 1/2 cup frozen peas; 2 tablespoons soy sauce; 1/8 teaspoon garlic powder; 1/8 teaspoon ground ginger; 2 cups leftover cooked rice; 6 ounces leftover cooked pork, diced; 2 eggs

Servings: persons

1 teaspoon butter
1 small yellow onion, sliced thin
2 carrots, sliced or diced
2 ribs celery, sliced or diced
2 cremini mushrooms, sliced
1 cup broccoli florets, small
1 cup orange bell pepper, large dice
1 cup finely-shredded cabbage
1/2 cup frozen peas
2 tablespoons soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
2 cups leftover cooked rice
6 ounces leftover cooked pork, diced
2 eggs

1
Melt butter over medium-low heat, in a skillet large enough to hold the final dish. (Because who wants to wash another skillet?). Add the eggs and scramble. Tilt the skillet and roll the eggs around until they make a thin layer, covering the bottom of the skillet. Continue to cook until set enough to flip. Flip, cook until done. Slide the eggs out of the skillet onto a plate or paper towel, let cool to touch, roll up, slice thin. Set aside. (I like to now place the frozen peas on a paper towel to thaw.)
2
Wipe the skillet with a paper towel. Heat the skillet on medium or medium-high. Drizzle with oil. Add carrots and celery. Cook for a minute or two. Add onions and mushrooms. Cook for another minute or two. The goal is to use a combination of your cooking experience and your crystal ball to cook the harder veggies just enough to be at your personally-preferred degree of tender-crunchy at the same time as the softer veggies.
3
Add the broccoli and cook for a minute or two. Add orange bell peppers, cabbage, peas, and pork. Sprinkle with soy sauce, garlic powder, and ground ginger and stir-fry until mixed. Add rice and continue to stir-fry until heated through, adjusting seasoning.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon butter, 1 small yellow onion, sliced thin, 2 carrots, sliced or diced, 2 ribs celery, sliced or diced, and more.

Yes, Pork Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions