Easy Pork Fried Rice
Savory pork fried rice with day-old long-grain rice, peas, carrots, and soy sauce for a quick weeknight dinner.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Easy Pork Fried Rice recipe takes 30 min and makes 4 servings. Pork Fried Rice is a practical weeknight dinner for USA home cooks who want to use leftover rice and cooked pork efficiently.
Helpful guides
Instructions
Add pork in a single layer and cook 5 to 6 minutes, turning once, until no longer pink and a thermometer reads 145°F followed by a 3-minute rest. Transfer to a clean plate. Do not wash raw pork; washing spreads bacteria to sinks and counters.
Push rice preparation forward by breaking cold clumps with damp hands into separate grains. This prevents mashing and helps each grain fry evenly. If rice was freshly cooked, spread on a sheet pan and refrigerate 30 minutes to firm up.
Reheat the same skillet over medium-high heat with remaining 1 tablespoon oil. Add beaten eggs and scramble 45 to 60 seconds until just set in soft curds. Remove eggs to the plate with pork.
Add rice to the hot skillet, spreading evenly. Stir in peas and carrots and cook 2 minutes until heated through. Pour soy sauce around the pan edges so it sizzles and coats evenly, then toss thoroughly.
Return pork, scrambled eggs, and half the scallions to the skillet. Toss 1 to 2 minutes until everything is heated through and well combined. Salt levels vary by brand, so season gradually to avoid over-salting the finished dish.
Serve immediately in warm bowls topped with remaining scallions. Check that pork pieces are steaming hot and rice is tender with lightly crisped spots. For food safety, serve promptly and refrigerate any leftovers within two hours.
Troubleshooting — fixes, not repeats
- If rice turns mushy, the rice was too fresh or wet. Use day-old refrigerated rice and break clumps before frying.
- If pork is dry, pieces were too small or overcooked. Keep 1/2-inch cubes and remove promptly at 145°F.
- If flavor is bland, add soy sauce in stages and let it sizzle on hot pan edges to deepen savory notes.
- If pan crowds, cook in two batches. Overloading lowers temperature and steams rice instead of frying.
Make it your way
- Spicier version: For variation, replace pork breast with 3 cups diced rotisserie pork added at the end just to heat through, or use cooked turkey after holidays.
- For a large dawat: Keep the rice-to-protein ratio similar so grains stay distinct and the skillet does not overcrowd during frying.
- Add 1 cup diced bell pepper or broccoli florets with the peas for extra vegetables.
- For a gluten-free version, use certified gluten-free tamari instead of soy sauce.
- For more richness, finish with 2 tablespoons butter instead of sesame oil.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a skillet over medium heat or in the microwave to 145°F, adding 1 tablespoon water per cup to loosen grains.
Freezing is not recommended because rice texture becomes grainy, but if frozen use within 1 month.
FAQ
Can I use freshly cooked rice?
Yes, but spread it on a sheet pan and refrigerate uncovered 30 to 60 minutes. This firms the surface so grains fry separately instead of clumping and turning soft in the pan.
How do I know pork is safe?
Cook cubed pork until no pink remains and a food thermometer inserted in the largest piece reads 145°F. Do not rinse raw pork. Use a clean plate for cooked meat.
Can I make it ahead?
Refrigerate cooked rice and cut pork separately up to 1 day ahead. Stir-fry just before serving for best texture. Leftovers reheat well within 3 to 4 days.
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