You guys know how I feel about fried rice, it’s my go-to for leftover rice and whatever meat’s in the fridge. Pork Fried Rice is savory and satisfying . With tender pork, fluffy eggs, and veggies all in one pan , it’s the ultimate weeknight win .

A pot of pork fried rice with a wooden spoon in it. - 1

A Reader’s Review

This recipe was so easy to follow and delicious. I love one pan recipes and this one did not disappoint. Thank you for posting!

Fast, Flavorful, and Fabulous

  • Simpler = Better: No long list of sauces or extras, just the basics done right. I love how you can actually taste the pork, veggies, and garlic.
  • Crispy, Caramelized Bits: This recipe delivers golden, crispy rice and caramelized pork. Those little browned bits are the best part.
  • No Wok, No Problem: Designed for a skillet, not a restaurant wok, so you can get big flavor without needing fancy equipment.

Pork Fried Rice Ingredients

Overhead shot of labeled ingredients. - 2
  • Use the Right Rice: Day-old, chilled rice gives you the best texture, and long-grain varieties like jasmine rice stay fluffy instead of clumping.
  • Let Soy Sauce Shine: It ties everything together with bold, savory flavor, whether you use regular or low-sodium.
  • Choose Your Protein: This recipe uses pork tenderloin, but pork chops, pork loin, or even ground pork work well. You can also swap in bacon , sausage, chicken , beef , or shrimp , or whatever you have.
  • Using Leftover Pork: Precooked pork works great. Just chop it into bite-size pieces and stir it in at the end until warmed through.
  • Add More Veggies: Fresh, frozen, or canned vegetables all work here. Try broccoli, mushrooms, peppers, snow peas, or anything else you love.
  • Turn Up the Heat: For a spicy kick, add chili oil, red pepper flakes, cayenne, or chopped chiles like jalapeños or serranos.

How to Make Easy Pork Fried Rice

Making pork fried rice at home is quicker and easier than you might think! With just one pan and a few simple steps, you’ll have a flavorful, takeout-style dish on the table in no time.

  1. Cook the Pork: Heat a large skillet or wok over medium-high heat. Add 3 tablespoons of sesame oil, pork tenderloin, onion powder, salt, and ground black pepper. Cook for about 5-7 minutes or until the pork is no longer pink and reaches an internal temperature of 145ºF. Remove the pork from the wok and set aside.
  2. Sauté Veggies: Add the remaining sesame oil to the same wok, along with diced onion, peas, and carrots. Cook over medium heat until tender, about 5-6 minutes. Add minced garlic and cook for an additional minute.
  3. Scramble the Eggs: Slide the vegetables to the side, and pour the eggs onto the other side of the skillet. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Combine Rice, Veggies, and Eggs: Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
  5. Add Pork :Add the cooked pork back to the rice and veggie mixture and stir to combine. Cook for a few minutes, until heated through and combined.
  6. Season and Serve: Season with additional salt and pepper to taste, then garnish with chopped green onions and serve immediately.
Pork cooking in a skillet. - 3

How to Store Leftovers

Pork fried rice makes the ultimate leftovers! The flavors deepen overnight, and it reheats like a dream for a quick, satisfying meal.

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes, or stir in a skillet over medium heat for about 5 minutes until fully heated through.
  • In the Freezer: Freeze this pork fried rice for up to 3 months. Thaw it overnight in the refrigerator, then heat as directed above.
A bowl of pork fried rice. - 4

What to Serve With Pork Fried Rice

Pork Fried Rice - 5 Pork Fried Rice - 6

Appetizers

Vegetable Dumplings

1 hour

Pork Fried Rice - 7 Pork Fried Rice - 8

Dinner

Vegetable Egg Rolls

35 minutes

Pork Fried Rice - 9 Pork Fried Rice - 10

Salads

Asian Ramen Salad

20 minutes

Pork Fried Rice - 11 Pork Fried Rice - 12

Salads

Asian Cucumber Salad

25 minutes

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Ingredients1x2x3x

  • ▢ ¾ pound pork tenderloin cut into bite-sized pieces
  • ▢ 3 tablespoons sesame oil
  • ▢ ½ teaspoon onion powder
  • ▢ ¼ teaspoon salt
  • ▢ ¼ teaspoon ground black pepper
  • ▢ ½ diced white onion
  • ▢ 1 cup thawed frozen peas and carrots
  • ▢ 1 teaspoon minced garlic
  • ▢ 2 lightly beaten eggs
  • ▢ 3 cups cooked rice
  • ▢ 2-3 tablespoons soy sauce more or less to taste
  • ▢ 2 tablespoons chopped green onions

Instructions

  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the 3 tablespoons sesame oil , ¾ pound pork tenderloin , ½ teaspoon onion powder , ¼ teaspoon salt , and ¼ teaspoon ground black pepper . Cook for about 5-7 minutes or until the pork is no longer pink and reaches an internal temperature of 145 degrees Fahrenheit. Remove the pork from the wok and set aside.
  • Add the remaining sesame oil to the same wok along with ½ diced white onion and 1 cup thawed frozen peas and carrots and cook over medium heat until tender, about 5-6 minutes. Add 1 teaspoon minced garlic and cook for an additional minute.
  • Slide the vegetables to the side, and pour 2 lightly beaten eggs onto the other side of the skillet. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add 3 cups cooked rice to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
  • Add the cooked pork back to the rice and veggie mixture and stir to combine. Cook for a few minutes, until heated through and combined.
  • Season with additional salt and pepper to taste, then garnish with 2 tablespoons chopped green onions and serve immediately.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Pork Fried Rice - 13

Easy Pork Fried Rice

Ingredients

  • ¾ pound pork tenderloin cut into bite-sized pieces
  • 3 tablespoons sesame oil
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ diced white onion
  • 1 cup thawed frozen peas and carrots
  • 1 teaspoon minced garlic
  • 2 lightly beaten eggs
  • 3 cups cooked rice
  • 2-3 tablespoons soy sauce more or less to taste
  • 2 tablespoons chopped green onions

Instructions

  • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the 3 tablespoons sesame oil , ¾ pound pork tenderloin , ½ teaspoon onion powder , ¼ teaspoon salt , and ¼ teaspoon ground black pepper . Cook for about 5-7 minutes or until the pork is no longer pink and reaches an internal temperature of 145 degrees Fahrenheit. Remove the pork from the wok and set aside.
  • Add the remaining sesame oil to the same wok along with ½ diced white onion and 1 cup thawed frozen peas and carrots and cook over medium heat until tender, about 5-6 minutes. Add 1 teaspoon minced garlic and cook for an additional minute.
  • Slide the vegetables to the side, and pour 2 lightly beaten eggs onto the other side of the skillet. Use a spatula to scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  • Add 3 cups cooked rice to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
  • Add the cooked pork back to the rice and veggie mixture and stir to combine. Cook for a few minutes, until heated through and combined.
  • Season with additional salt and pepper to taste, then garnish with 2 tablespoons chopped green onions and serve immediately.

Video

Notes

Nutrition

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Easy Pork Fried Rice https://therecipecritic.com/pork-fried-rice/