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Easy Pork Fried Rice

Field editor Joyce Kramer writes from Donalsonville, Georgia, “We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 tablespoon canola oil
  • 1 egg, lightly beaten
  • 3/4 cup cubed cooked pork
  • 1/4 cup finely chopped onion
  • 1/4 cup canned bean sprouts
  • 2 cups cold cooked long grain rice
  • 1/4 cup chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 green onion, sliced
  • 1/4 teaspoon sugar
  • Dash pepper


  • In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm.
  • In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through.
  • Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper.
Nutrition Facts
1-3/4 cups: 433 calories, 15g fat (3g saturated fat), 154mg cholesterol, 502mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 24g protein.

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  • pajamaangel
    Dec 19, 2013

    This is a pretty good recipe. I think I need a little more flavor in mine.

  • FluffyinCD
    Apr 29, 2011

    We like this, but I like to stir-fry strips of the leftover pork in a bit of BBQ sauce first, then I add about 1 c. of cooked rice for however many servings I need.

  • acosully
    Apr 15, 2011

    its a pretty good recipe but i added peas and carrots and had to multiply the whole thing by five to feed my large family

  • krystaljoy
    Mar 4, 2010

    No comment left

  • 2princesses2luv
    Mar 4, 2010

    No comment left

  • ovl
    Apr 24, 2006

    No comment left

  • elevencats
    Apr 21, 2006

    No comment left