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Delicious and quick Easy Pork Fried Rice better than takeout, ready in 20 minutes.

Easy Pork Fried Rice

A quick and delicious fried rice recipe that uses leftover pork and cold rice, replicating the flavors of takeout with a homemade touch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 cups Cooked cold rice Jasmine rice is great.
  • 1 to 1.5 cups Chopped pork Leftover pork chop, pork tenderloin, or leftover roast pork are great options.
  • 2 large Eggs Lightly beaten.
  • 1 cup Mixed veggies Peas and carrots are classic, but use what you have.
  • 3 to 4 stalks Green onions Sliced.
  • 2 to 3 cloves Garlic Minced.
  • 2 to 3 tablespoons Soy sauce Add slowly, taste as you go.
  • 1 teaspoon Sesame oil Added at the end for fragrance.
  • Neutral cooking oil For frying.
  • 1 small spoon Oyster sauce Optional, for richer flavor.

Method
 

Cooking
  1. Heat your pan with a little oil. Add the pork and let it warm through and crisp in spots. If using raw pork, cook it fully first, then remove it to a plate.
  2. Add a touch more oil, then scramble the eggs just until set; push them aside or remove them so they stay soft.
  3. Add the minced garlic and mixed veggies. Stir for about 30 seconds to 1 minute.
  4. Add the cold rice and break it up while stirring. Press it into the pan a bit to get those brown bits.
  5. Add soy sauce a tablespoon at a time, stirring well. Drizzle sesame oil last, then toss everything with the cooked pork and eggs, finishing with green onions.

Notes

Use cold rice for best results. If rice is fresh, spread it on a sheet pan and chill for 30 minutes. Don't overcrowd the pan, and cook in batches if necessary. Taste before adding extra salt as soy sauce is salty enough on its own.