Leftover Pork Fried Rice
If you’re in search of a recipe for your remaining pork roast, you are going to enjoy this straightforward yet tasty leftover pork fried rice. A wholesome dinner with protein and vegetables. This dish employs uncomplicated ingredients, but it tastes superior to takeout.
What makes this recipe a favorite
I genuinely surpassed my expectations with this pork fried rice dish. I’m sure you’ll concur once you sample it. It’s fast, fulfilling, and a fantastic approach to transform leftover pork into an entirely different meal. Everything comes together in a single pan, making it ideal for hectic evenings when you desire a delicious meal with minimal effort.
It’s rich in umami flavor, brimming with the right quantity of vegetables and protein, and utilizes basic pantry staples you likely have on hand. Most importantly, it surpasses takeout (scouts’ honor) and is entirely adjustable. Feel free to add more vegetables, utilize any leftover protein available, ramp up the spice, or keep it mild for the entire family to relish.
Essentials you will require
Stale rice: I employed jasmine rice, but any variety of long-grain rice will suffice for this recipe.
Eggs
Carrots
Frozen peas
Dark soy sauce
Sweet soy sauce
Sesame oil
Oyster sauce
Vegetable oil
Green onions
Garlic
Ginger
Onion
Chinese five-spice
Salt and white pepper
Steps to prepare leftover pork egg fried rice
Prepare the sauce: In a small bowl, mix the dark soy sauce, oyster sauce, sweet soy sauce, and sesame oil. Blend thoroughly and set aside.
Cook the eggs: Crack the eggs into a bowl, season with a pinch of salt and white pepper, then whisk until blended. Heat a skillet or wok over medium flame and add 2 tablespoons of oil. Once heated, pour in the beaten eggs. Allow them to set halfway, then gently scramble. Be careful not to overdo it. Remove the eggs from the pan and set aside.
Sauté the vegetables: Add the remaining oil to the same skillet/wok. Introduce the carrots, onion, and the green parts of the onions. Stir-fry over high heat for 1–2 minutes. Add the garlic and ginger, stir, and cook for approximately 30 seconds until aromatic.
Add pork and rice: Introduce the diced pork to the pan and stir-fry with the aromatics for 2–3 minutes. Follow up with the frozen peas and cook until they are thawed, about 2 minutes. Then add the prepared rice, followed by the sauce mixture. Stir well to combine. Incorporate the Chinese five-spice if you’re using it, and mix thoroughly.
Finally, add the scrambled eggs and the green parts of the spring onions, and stir to integrate, ensuring the eggs are evenly distributed throughout the rice. Remove it from the heat and serve right away as is or with some sriracha sauce. Enjoy!
Storage instructions
Store any leftovers in the refrigerator in an airtight container for up to 2 days. It can also be frozen. Reheat in a microwave until hot.
Additional leftover recipes you will adore
Leftover lamb curry
Leftover turkey fried rice
Creamy leftover turkey pasta
Turkey fricassée
Leftover mashed potato soup
Turkey curry with coconut milk
Pork curry with chickpeas
Leftover Pork Fried Rice
If you’re in search of a recipe for your remaining pork roast, you are going to enjoy this straightforward yet tasty leftover pork fried rice. A wholesome dinner with protein and vegetables. This dish employs uncomplicated ingredients, but it tastes superior to takeout.
- 4 cups yesterday’s leftover rice I utilized jasmine rice
- 2 cups remainder of cooked pork diced or shredded
- 3 large eggs
- 2 medium carrots
- 1 cup frozen peas
- 2 Tablespoons dark soy sauce
- 1 Tablespoon sweet soy sauce
- ½ Tablespoon sesame oil
- 1 Tablespoon oyster sauce
- 4 tablespoons vegetable oil divided
- 4 sprigs green onions chopped and the green section from the white
- 4 garlic cloves finely minced
- 1 Tablespoon fresh ginger finely minced
- 1 small onion chopped
- Chinese 5-spice
- Salt and white pepper
Cooking ModeKeep your display from dimming
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Prepare the sauce: In a small dish, mix the dark soy sauce, oyster sauce, sweet soy sauce, and sesame oil. Blend thoroughly and set aside.
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Cook the eggs: Break the eggs into a bowl, season with a dash of salt and white pepper, then whisk until homogeneous. Warm a skillet or wok over medium heat and pour in 2 tablespoons of oil. Once heated, add the whisked eggs. Allow them to set for about half the time, then gently scramble. Take care not to overcook. Transfer the eggs from the pan and set aside.
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Sauté the vegetables: Pour the remaining oil into the same skillet/wok. Incorporate the carrots, onion, and the white segments of the green onions. Stir-fry on high heat for 1–2 minutes. Introduce the garlic and ginger, stir, and cook for approximately 30 seconds until aromatic.
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Add pork and rice: Include the diced pork to the pan and stir-fry with the aromatics for 2–3 minutes. Subsequently, incorporate the frozen peas and cook until thawed, about 2 minutes. Add the prepared rice, followed by the sauce. Mix thoroughly to combine. Include Chinese five-spice if used and ensure even distribution.
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Finally, mix in the scrambled eggs and the green portions of the spring onions (scallions), ensuring the eggs are evenly distributed throughout the rice. Remove from heat and serve right away as is or with a drizzle of sriracha sauce. Enjoy!
Freshly cooked rice can also be utilized, but to minimize the moisture in the fried rice, let the rice cool nearly completely before incorporating.
Calories: 977kcalCarbohydrates: 129gProtein: 44gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 201mgSodium: 865mgPotassium: 999
mgFiber: 8gSugar: 7gVitamin A: 4441IUVitamin C: 15mgCalcium: 111mgIron: 5mg
Nutritional information: Kindly be aware that the nutrition label shared is an approximation based on an online nutritional calculator. It may differ depending on the specific components and brands utilized. Under no circumstances will thedinnerbite.com be accountable for any loss or harm arising from your dependence on nutritional data.
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