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Pork Fried Rice Recipe

Pork Fried Rice Recipe

"My husband anxiously awaits the nights we have pork because he knows I'll use the leftovers in this recipe," explains Norma Reynolds of Overland Park, Kansas. "Add a few fortune cookies to make the meal special."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:5 servings


  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced sweet red pepper
  • 1/2 cup sliced green onions
  • 2 tablespoons canola oil, divided
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked pork (about 1 pound)
  • 2 cups cold cooked rice
  • 4 to 5 teaspoons soy sauce
  • Salt and pepper to taste


  • 1. In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through. Yield: 5 servings.

Nutritional Facts

1 serving (1 cup) equals 306 calories, 14 g fat (3 g saturated fat), 178 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Pork Fried Rice

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Reviewed Mar. 11, 2015

"I amped it up by adding extra veggies and an extra egg. I had one lonely pork chop, so I diced it up fairly small. Used leftover rice from chinese take out. Definately needed extra soy sauce, I just kept adding it a little at a time until it tasted right. Fast & easy as can be, fresh tasting and uses up leftovers. The small amount I had leftover i nuked the next day, yummo. This is a keeper in my book, everyone liked it."

Reviewed Jun. 22, 2014

"This is our new favorite recipe!"

Reviewed Apr. 21, 2014

"simple and easy, the way most great meals are... great for using up leftover veggies too. i didn't use any red pepper but i threw in some frozen peas instead and it turned out great!"

Reviewed Nov. 27, 2013

"This is amazing! My picky 6 and 8 yr old love it! A quick and healthy meal in and of itself! My husband has indicated this needs to be a reguLar staple meal when we are short on time. Delicious and easy to do with ingredients we always have in stock."

Reviewed Apr. 14, 2013

"Loved this - perfect way to use up leftover porkchops that I always seem to have. And whenever we have leftover rice, I toss it in the freezer in 1 cup portions, so there's always cooked rice on hand to quickly thaw. The only thing I changed was to use only 2 eggs and only 1 Tbsp of the oil. My husband said it could have used more oil, so I might increase next time, but I thought it was fine without both tablespoons. Definitely will be a keeper and in my meal planning when I have leftover pork or chicken."

Reviewed Apr. 4, 2013

"This is the only fried rice recipe I use. Tastes great with whatever leftover meat I have on hand. Highly recommend!"

Reviewed Jun. 23, 2012

"Easy to make and big on flavor! I will definitely be making this again."

Reviewed May. 27, 2012

"Very good!! Was very handy to use up leftovers. Added some wonton strips on top for some yummy crunch. Will definitely make again!"

Reviewed Apr. 2, 2012

"Grilled a pork roast yesterday and when I was looking for a recipe tonight, this was the first to pop up. Easy, quick and my husband loved it. May mix up a few ingredients but very tasty just as is. Great!"

Reviewed Jan. 15, 2010

"Delicious and very easy. If you don't like peppers/celery, you can substitute with 1 c chopped broccoli."

Reviewed Apr. 17, 2009

"We liked this, but I think 2 cups of cubed cooked pork is 1/2 pound, not 1 pound."

Reviewed Jan. 28, 2008

"This is really good! I doubled the recipe. Easy to make. I love it!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer