Quick Pork and Egg Fried Rice with Vegetables
A satisfying one-pan meal that transforms leftover roasted pork and cooked rice into a flavorful Asian-inspired dish. The combination of tender pork, fluffy scrambled eggs, and colorful vegetables including carrots, celery, and peas creates a complete meal that's ready in under 20 minutes. The touch of brown sugar balances the salty soy sauce for an authentic fried rice flavor. Perfect for busy weeknight dinners or when you want to repurpose leftovers into something special.
Ingredients
- 2 cups leftover roasted pork, cubedleftover chicken1:1protein
Works equally well
- 2 tablespoons peanut or canola oil
- ½ cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 1 tablespoon garlic, minced
- 2 large eggs, beaten
- 3 cups leftover cooked rice
- ½ cup frozen peas, thawedfresh peas1:1vegetable
Cook fresh peas slightly longer
- 1 2 ounce jar chopped pimento or roasted red peppers, drained
- 2 green onions, sliced
- 1 tablespoon low sodium soy sauce
- 1 heaping teaspoon light brown sugar
- salt and pepper(optional)
Instructions
- 1
Prep all ingredients and have ready to go
- 2
Heat 1 tablespoon oil in heavy bottomed skillet or wok over high heat
- 3
Add onion, carrot and celery and stir fry for 4 minutes
- 4
Add garlic and stir fry for one minute longer, then remove and set aside
- 5
Add half of remaining oil to skillet, pour in eggs and stir until set, then remove and set aside with vegetables
- 6
Add rest of oil to skillet and add rice, stir fry
- 7
Add pork and return vegetable and egg mixture to skillet, stir and add peas, pimentos or peppers and green onion
- 8
Continue to stir fry for about 2 to 3 minutes
- 9
Blend together soy sauce and brown sugar
- 10
Add to skillet and cook an additional 2 minutes, stirring constantly
- 11
Taste and add salt and pepper as desired, serve
Tips
Have all ingredients prepped and ready before starting since this cooks very quickly over high heat.
Use day-old rice for best texture - fresh rice can become mushy when stir-fried.
Keep ingredients moving in the pan to prevent sticking and ensure even cooking.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in skillet or microwave.
Can prep all vegetables up to 1 day ahead and store covered.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Use high heat throughout to avoid soggy rice and vegetables
Don't overcrowd the pan or ingredients will steam instead of stir-fry
Substitutions
Nut-Free Alternatives
General Alternatives
Works equally well
FAQ
Can I use fresh rice instead of leftover rice?
Day-old rice works best as it's drier and won't become mushy. If using fresh rice, spread it on a baking sheet to cool and dry out first.
What if I don't have leftover roasted pork?
You can substitute any leftover cooked meat like chicken, beef, or ham. Cut into similar sized pieces for even heating.
How long will this keep in the refrigerator?
Properly stored fried rice will keep for 3-4 days in the refrigerator. Reheat thoroughly before serving.