Leftover pork fried rice (without eggs) is a deliciously easy way to enjoy Chinese food at home. A scrumptious sauce transforms leftover pork, day-old rice, and veggies into a flavor-packed dish.
Why you will love this
Fried rice is one of the best ways to reinvent leftovers. Day-old cooked rice and leftover pork (perhaps from this Spiced Pork Tenderloin) are studded with colorful veggies and coated in a savory sauce.
Enjoy a restaurant favorite at home. If you love Chinese food as much as I do, you'll love recreating a classic in the comfort of you own kitchen. The flavors in the sauce are scrumptious. My family requests this leftover pork fried rice frequently and I'm sure your family will love it too.
This is an easy dinner that comes together quickly. Dice the meat and veggies, whisk the sauce, and cook in one skillet.
Ingredients and substitutions
- Leftover pork - Pork tenderloin is my preference, but pork chops or pork roast can also be used. You can substitute chicken (use rotisserie chicken for a shortcut). Shrimp is another delicious option... or omit the meat all together and add extra veggies.
- Vegetables - I love adding carrots, red pepper and onion, but you can use whatever you have on hand.
- Rice - Leftover (or day-old) cold rice works best in fried rice.
- Sauce - Hoisin sauce, soy sauce, oyster sauces, and rice wine vinegar form the base of the sauce. Sesame oil, garlic and ginger add flavor and personality.
What vegetables can I use in fried rice?
This dish can easily be customized with the flavors you and your family love. Add your favorite veggies or use up what you have on hand. Use a total of 2 cups of diced veggies.
- peas or edamame
- bell peppers
- green beans
- bean sprouts
- water chestnuts
- bamboo shoots
- onions / scallions
See the recipe card for complete instructions and ingredient amounts.
- Add oil to a large skillet over medium heat. Add the onions and carrots and cook for 3 minutes. Add the bell peppers and cook for another three minutes until softened.
- Add the diced pork and cook for another 5 minutes until pork has started to brown.
- Push the pork and veggies to the side of the pan. In the center of the pan, add another 2 teaspoons of oil and the rice.
- Stir to coat the rice with the oil and mix with the other ingredients. Cook for 3-5 minutes until the rice is warmed through.
- Mix the sauce ingredients together and pour over the rice. Stir to evenly coat.
- Cook for 1-2 minutes until heated through.
Tips for making and serving
- Prep all of the ingredients before you start cooking. This dish comes together quickly, so it's best to have everything ready to go. Dice the pork and veggies and whisk together the sauce.
- Use a large skillet with high sides for ample room to stir together all of the ingredients.
- Serve as a main dish or a side dish. This recipe yields 3 large servings or 4-6 smaller side dish portions.
Jasmine, basmati, or brown rice all work well in fried rice. Cold rice works best because it has less moisture. Leftover rice is perfect for this dish. If you don't have leftover rice, cook the rice ahead of time, cool, and chill it before preparing.
Fried rice can easily be made with or without eggs. It's personal preference. Eggs add flavor, texture, and protein. If you wish to add egg, scramble the egg first. Chop and set aside. Stir into the rice when adding the sauce so the egg can heat through.
No, you do not need a wok for this recipe. A large, heavy-bottomed skillet with higher sides works well.
This leftover pork fried rice transforms what's left of yesterday's dinner into the most scrumptious dish!
3.5 qt skillet | Liquid measuring cup | Measuring cups and spoons
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Pork Fried Rice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1½ tablespoons hoisin sauce
- ½ teaspoon sesame oil
- 4 teaspoons rice wine vinegar
- 1 teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 pinch red pepper flakes (or to taste)
- 5 teaspoons grapeseed oil (divided)
- ½ cup diced yellow onion
- ¾ cup diced carrots
- ¾ cup diced red bell pepper
- 3 cups diced cooked pork tenderloin
- 3 cups cooked white rice (like Jasmine or Basmati or brown rice (Note 1))
- scallions (chopped, for garnish)
- sesame seeds (for garnish)
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Dice the pork, onion, carrots, and bell pepper.
- Preheat a large skillet over medium heat with 1 tablespoon oil. Add the onions and carrots and cook for 3 minutes, stirring occasionally. Add the red bell pepper and cook for another 3 minutes. Add the pork and cook for another 5 minutes, stirring occasionally.
- Push the vegetables and pork to the side. Add another 2 teaspoons of oil and add the rice. Stir the rice to coat with oil and combine all of the ingredients together. Cook for another 3-5 minutes until the rice is hot, stirring occasionally.
- Add the sauce and stir to evenly coat all of the ingredients. Cook for another minute or two until warmed through.
- Serve and garnish with scallions and sesame seeds.
- Day-old, cold (leftover) rice is best for fried rice because it contains less moisture. If you don't have leftover rice, cook rice ahead of time, cool, and chill until you are ready to prepare the dish.
- Dice the pork and veggies and whisk together the sauce before you start cooking. This dish comes together quickly so it's best to have the ingredients prepped and ready to go.
- Use a large skillet with high sides for ample room for stirring together all of the ingredients.
- If you wish to add egg, scramble the egg first, chop and set aside. Stir the egg back in when you add the sauce to allow the egg time to reheat.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in August 2018 and has been updated.
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