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Pork Fried Rice

Learn how to make Pork Fried Rice the easy way with this simple, better than take-out Pork Fried Rice Recipe. Made with just a few ingredients and packed with flavor, this dinner is is a real crowd pleaser.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch or Dinner
Cuisine: Asian
Keyword: fried rice, pork fried rice
Servings: 6 servings
Calories: 444kcal


  • Olive oil
  • 3 eggs whisked lightly
  • 1 pound ground pork
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups frozen vegetables carrots, peas, corn, etc.
  • 2 tablespoons butter
  • 4 cups cooked and chilled white rice
  • 3 tablespoons soy sauce
  • Salt and pepper
  • Sesame seeds for garnish
  • Sliced green onions for garnish


  • Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
  • Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
  • Add 1 tablespoon of olive oil to the skillet, then add the ground pork and season with salt and pepper. Cook pork until no longer pink; about 5-6 minutes. Drain and transfer to the plate with the egg.
  • If needed, add a tablespoon of olive oil to the pan. Add onion to the pan and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
  • Add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
  • Return the pork and scrambled egg to the skillet and stir to heat through.
  • Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
  • Garnish with sesame seeds and sliced green onions and serve immediately.
  • Store leftovers in a tightly sealed container for up to 3 days. Microwave to reheat.


Feel free to use any vegetables you like, frozen or fresh. If using fresh veggies, be sure to steam them first so they are soft. For a little extra flavor, use butter instead of olive oil.


Calories: 444kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 632mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2545IU | Vitamin C: 6.9mg | Calcium: 53mg | Iron: 1.9mg