here’s one of my favorite leftover meals, roasted pork fried rice! I eat fried rice a lot because I always have rice (duh) and usually have some meat, veggies, and eggs to use up. It’s so economical it makes me laugh a bit. Maybe I’m laughing because it’s so good. That’d make more sense.
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Pork Fried Rice
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
This pork fried rice is a quick and flavorful way to use up leftover roasted pork, combining it with rice, vegetables, and a savory sauce for a satisfying meal.
Ingredients
- 4 cups (960 ml) cooked white or brown rice, chilled
- 3 cups (720 ml) shredded roasted pork
- 6 tbsp (90 ml) vegetable oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) Sriracha
- 1 tsp (5 ml) sesame oil
- 1 tsp sugar
- 2 large eggs, beaten
- 1 cup (240 ml) frozen peas and carrots, thawed
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the shredded pork, covered, in the microwave or oven until warm. Keep covered and set aside.
- In a small bowl, combine the soy sauce, rice vinegar, Sriracha, sesame oil, and sugar. Stir until the sugar is dissolved and set aside.
- Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
- Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Push the onion mixture to the side of the skillet and add another tbsp of oil. Pour in the beaten eggs and scramble until fully cooked. Mix the eggs with the onion mixture.
- Add the remaining oil to the skillet and increase the heat to high. Add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 5-7 minutes until the rice is heated through and slightly crispy.
- Stir in the thawed peas and carrots, warm shredded pork, and the soy sauce mixture. Cook for another 3-4 minutes, stirring frequently, until everything is well combined and heated through.
- Garnish with sliced green onions and season with salt and pepper to taste before serving.
Notes
- For best results, use day-old rice as it is less sticky and fries better.
- You can substitute the pork with chicken or shrimp if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 18 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 120 mg
If You Liked This Recipe, You’ll Love These
- Fried Rice with Kimchi and Pork Belly
- Nasi Goreng – Malaysian Fried Rice
- Katsu Fried Chicken and Rice Burger
- Tofu Fried Rice
Frequently Asked Questions
Why does the recipe call for chilled, day-old rice?
Day-old rice has dried out sufficiently so the grains separate and fry into distinct, slightly crispy pieces rather than clumping together. The notes specifically say “for best results, use day-old rice as it is less sticky and fries better.”
What gives this fried rice its sauce layer?
Before cooking, the recipe mixes soy sauce, rice vinegar, Sriracha, sesame oil, and sugar into a combined sauce stirred until the sugar dissolves. This pre-mixed sauce is added in one go with the pork and peas at the end, coating everything evenly. 
Can I use a different protein instead of roasted pork?
Yes—the notes say you can substitute chicken or shrimp for the 3 cups of shredded roasted pork. The technique and timings stay the same; just warm the alternative protein before adding it with the sauce.
