Description
This easy 15 minute pork fried rice is a quick, one-pan dinner made with tender pork, fluffy rice, scrambled eggs, peas, and carrots. Better than takeout and perfect for busy weeknights.
Ingredients
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2 cups cooked and cooled white rice (day-old preferred)
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1 cup cooked pork, diced small
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2 large eggs
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1 cup frozen peas and carrots
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2–3 tablespoons soy sauce
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1 tablespoon sesame oil
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2 tablespoons butter or neutral oil
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2 green onions, sliced
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Salt and black pepper to taste
Optional:
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1 clove garlic, minced
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½ teaspoon chili flakes
Instructions
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Heat 1 tablespoon butter or oil in a large skillet over medium heat. Scramble the eggs until just set. Remove and set aside.
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Add remaining butter or oil to the skillet. Add diced pork and cook 1–2 minutes until heated through.
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Stir in peas and carrots and cook until tender.
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Add cold rice to the skillet. Break up clumps and stir fry for 3–4 minutes, allowing some of the rice to lightly crisp.
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Pour in soy sauce and sesame oil. Stir well to combine.
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Add scrambled eggs back into the pan and toss everything together.
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Top with sliced green onions and serve immediately.
Notes
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Cold, day-old rice prevents soggy fried rice.
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Don’t overcrowd the pan for best texture.
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For deeper flavor, use a homemade fried rice sauce.
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Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 MINUTES
- Cook Time: 10 MINUTES
- Category: Dinner
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED