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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 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!
– Joanna
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season and Serve: Season with additional salt and pepper to taste, then garnish with chopped green onions and serve immediately.
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.
What to Serve With Pork Fried Rice
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Easy Pork Fried Rice
Quick, easy, and kid-approved, this pork fried rice comes together in one pan in under 30 minutes.
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
Updated May 30, 2025
Storage & Reheating: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 1–2 minutes or in a skillet over medium heat until warmed through.
Nutrition
Calories: 207kcalCarbohydrates: 20gProtein: 13gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 69mgSodium: 377mgPotassium: 264mgFiber: 1gSugar: 0.5gVitamin A: 1738IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Excellent recipe. I took the advice of one of the other reviewers and added some garlic powder with the onion powder and added a total of four eggs. It was wonderful. My entire family loved it! I added some Bibigo fully cooked chicken and cilantro stuffed wontons, which was also yummy. A great dinner. I can’t see that my additions would make that much difference to the original recipe, so rated a 5-start!
Do not use this recipe. It does not use any seasonings or marinade for the pork, which leaves them bland, it uses medium heat rather than high heat and an oil that can handle that heat, so the meat is too dry and the rice is too hydrated. This would be a fine recipe if it was called steamed pork and vegetable rice.
Delicious! But it made way more than we neeer-can it be frozen?
Sure! Store your leftovers in an airtight container. They will last about 1-2 months in your freezer.
This recipe is absolutely fantastic! I changed things around a little. I don’t put pepper in until the end (so it doesn’t burn in the oil). I also add two cloves (10g) of garlic and one or two chilies to add a very very light heat (I like to use Facing Heaven Peppers, Chinese Red Peppers, or Sichuan Seven-Star Peppers). This is probably the best Pork Fried Rice recipe I’ve ever come across and I look forward to making it over and over again!!
Makes for a great meal the whole family enjoys. I did add extra pepper and salt, another dash of sesame oil, and garlic powder at the end.
This recipe was so easy to follow and delicious. I love one pan recipes and this one did not disappoint. Thank you for posting!
Instead of pork, I use the white meat of chicken that they pull off the roast chickens at Costco. It’s good beyond belief!