Pork Fried Rice with Vegetables

A hearty and flavorful pork fried rice dish that blends tender pork, colorful vegetables, and perfectly seasoned grains—delicious for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• All-in-one comfort meal with protein, veggies, and starch
• Quick and versatile—uses leftover rice and pantry staples
• Customizable with assorted vegetables and seasonings
• Great for meal prep and reheating without losing flavor

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked, chilled rice (preferably day‑old)
• Ground pork or diced pork loin
• Vegetable oil
• Carrots, peas, bell peppers, or mixed vegetables
• Onion and garlic, finely chopped
• Soy sauce
• Eggs, lightly beaten
• Sesame oil
• Optional: green onions, sesame seeds, sriracha

directions

1. Prep the rice: Break up any clumps in the chilled rice with your fingers or a fork.
2. Cook the pork: Heat oil in a large skillet or wok over medium–high heat. Add pork and cook until browned; remove and set aside.
3. Sauté the aromatics and veggies: In the same pan, add more oil if needed. Sauté onion and garlic until fragrant, then add carrots, peas, bell peppers (or other veggies), and stir-fry until tender.
4. Scramble the eggs: Push veggies to one side of the pan, pour in beaten eggs on the empty side. Scramble gently until just set.
5. Combine and season: Add the rice and cooked pork back into the pan. Pour soy sauce and sesame oil over everything. Stir-fry until evenly coated and heated through.
6. Finish: Taste and adjust with more soy sauce or a drizzle of sesame oil. Garnish with sliced green onions, sesame seeds, or a splash of sriracha.
7. Serve hot and enjoy!

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Swap proteins: Use chicken, shrimp, or tofu in place of pork
• Change vegetables: Try broccoli, corn, snow peas, zucchini, or cabbage
• Boost flavor: Add a dash of oyster sauce, hoisin sauce, or chili garlic sauce
• Make it spicy: Stir in chili oil or freshly chopped chilies

storage/reheating

• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days
• Reheating: Microwave until hot, or reheat in a skillet with a little oil to revive texture

FAQs

Can I use freshly cooked rice?

Yes, but cold or day‑old rice is best as it’s drier and results in better texture.

What cut of pork is best?

Ground pork or diced tenderloin/lardons both work well—just cut into small pieces for even cooking.

Can I use leftover roasted pork?

Absolutely—this is a great way to repurpose leftover pork.

Is this gluten-free?

Use a gluten-free soy sauce or tamari to make it gluten-free.

Can I make this vegetarian or vegan?

Yes—replace pork with tofu or tempeh and omit eggs (or use vegan egg substitute).

What other sauces can I add?

Oyster sauce, hoisin sauce, fish sauce, or chili garlic sauce work wonderfully for extra flavor.

How do I prevent the rice from sticking?

Ensure your pan is hot and use a bit of oil; stir-fry quickly and avoid overcrowding.

Can this be frozen?

You can freeze pork fried rice in meal-size portions. Reheat thoroughly before serving.

What’s a good side dish?

Pair with steamed vegetables, a simple soup, or pickled vegetables.

How to make it less oily?

Use less oil when cooking and blot excess grease before serving.

Conclusion

Pork Fried Rice with Vegetables is a quick, flavorful, and adaptable dish perfect for weeknights and meal prep. With simple swaps and enhancements, you can customize it to your taste and pantry. Let me know when you’re ready for the next recipe!

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