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Pork Fried Rice

"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.
  • Makes
    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


  • 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.
Nutrition Facts
1 cup: 306 calories, 14g fat (3g saturated fat), 178mg cholesterol, 335mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 22g protein.

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Average Rating:
  • ebramkamp
    Nov 10, 2016

    This is delicious. I can make a meal out of this. I did add some frozen peas and carrots. The second time I used up leftover chicken. Every bit as good as the pork.

  • kredhead
    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.

  • Helem
    Jun 22, 2014

    This is our new favorite recipe!

  • PoeSP
    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!

  • PilatesGirl
    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.

  • tstreich
    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.

  • momax2
    Apr 4, 2013

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

  • jltugie
    Jun 23, 2012

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

  • farmersdaughter68
    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!

  • shayli
    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!