Skip to main content

Fried Rice with Pork

A simple and easily adaptable recipe that uses whatever vegetables you like.
Colorful plate of sautéed rice, pork and vegetables with a soy sauce glaze.
Prep time: 15 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

2 Tablespoons low-sodium soy sauce
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 teaspoon 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)

Directions

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.

Notes

  • 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).

Comments

Subbed soy crumbles for the pork and then added 2 eggs — turned out great! Simple, quick, and tasty.

This looks amazing!  I have to try it.

My family enjoys this recipe and it is easy to adapt for what you have on hand.  This week I had leftover brown jasmine rice and just a bit of leftover pork roast so I added scambled egg to the dish for a little more protein. I used two cloves of fresh garlic (instead of the powder), fresh ginger, 3/4 tsp sesame oil (add at the end) and a mix of fresh and frozen veggies. I sautéd the fresh carrot and onion a bit before adding the frozen veggies. 

I made this dish for dinner last night and will definitely make it again. The ingredients seem to be very flexible so that I'll be able to use whatever I have on hand and know that we'll like it! It was also very simple to make. I used rotisserie chicken (because I had some frozen), onion, frozen brocolli and bell pepper. I took the suggestion to add a bit of sesame oil and ginger. We used a combination of brown and white rice. I can't wait to have leftovers for lunch tomorrow.

You might also like...

Recipes A to Z (without photos)

Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

A tasty combination of black beans and veggies wrapped in tender tortillas, covered in a flavorful tomato sauce, and topped with creamy mozzarella cheese.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Low-Fat Tartar Sauce
Small bowl of tartar sauce with a vegetable patty.

Low-Fat Tartar Sauce

A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Strawberry Salsa
Bowl of bright green and red Strawberry Salsa served with tortilla chips.

Strawberry Salsa

A colorful salsa with sweet strawberries, tangy citrus, and a little bit of spice!
Prepare:
20 minutes
Makes:
2 cups
Cheesy Potato Soup
Photo of Cheesy Potato Soup

Cheesy Potato Soup

This one-pot soup is creamy, cheesy, comforting and perfect on a cold day.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 Cups
Quinoa Salad
Bowl of quinoa with a colorful vegetable mix.

Quinoa Salad

Quick and healthy quinoa salad made with fresh vegetables and a tangy garlic dressing.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
6 cups
Was this page helpful to you?