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Pork Fried Rice
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Photo of Nutrition Facts for Fried Rice with Pork
4 cups
Prep time:
15 minutes


2 Tablespoons low-sodium soy sauce
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 teaspoon black pepper
½ pound lean pork, ground or small cubes
1 teaspoon vegetable oil
¼ cup sliced or grated carrot
1 cup chopped onion
1 cup chopped vegetables, fresh, frozen or leftovers (try broccoli, celery, bell pepper, peas or snow peas)
2 cups cooled cooked rice (brown or white)


1. Wash hands with soap and water.

2. In a small dish, mix together soy sauce, garlic powder and pepper. Set aside.

3. In a large skillet over medium-high heat, sauté pork in oil until just lightly browned. If using ground pork, break into crumbles as it cooks.

4. Add carrot, onion and chosen vegetables. Sauté until tender, stirring frequently.

5. Stir in rice and soy sauce mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.

6. Refrigerate leftovers within 2 hours.


• Leftover, cold rice makes a better texture than freshly cooked warm rice.

• Substitute 1 cup cooked or canned pork. Add with the vegetables.

• Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.

• Add sliced green onions or bite-sized pineapple (fresh, frozen, or canned).