Fried Rice with Pork

Name: Fried Rice with Pork
Prep time: 15 minutes
Yield: 4 cups
Ingredients: 2 Tablespoons low-sodium soy sauce½ teaspoon garlic powder or 2 cloves of garlic; minced1 teaspoon black pepper½ pound lean pork; ground or small cubes1 teaspoon vegetable oil¼ cup sliced or grated carrot1 cup chopped onion1 cup chopped vegetables; fresh; frozen or leftovers (try broccoli; celery; bell pepper; peas or snow peas)2 cups cooled cooked rice (brown or white)

A simple and easily adaptable recipe that uses whatever vegetables you like.

Video

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 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)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a small dish, mix together soy sauce, garlic powder and pepper. Set aside.
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.
Add carrot, onion and chosen vegetables. Sauté until tender, stirring frequently.
Stir in rice and soy sauce mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.
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).

Featured in a Food Hero Monthly

Comments

Submitted by ainsleybeck on Sat, 02/15/2025 - 18:15

This recipe is so good! Instead of pork, I used rehydrated soy fines (chopped soy curls) and cooked them like I would the pork plus added some smoked paprika to try and give them a bit more favor. I used orange bell peppers and broccoli for the vegetables. Comes together quick and is delicious, I recommend!

Submitted by jucarr on Wed, 03/29/2023 - 12:15

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

Submitted by t.wheeler on Tue, 11/08/2022 - 15:22

This looks amazing! I have to try it.

Submitted by AngMath on Fri, 04/17/2020 - 07:57

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.

Submitted by walscaro on Tue, 03/31/2020 - 22:46

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.