Ever find yourself staring at leftover rice and pork, wondering how to turn them into something spectacular? You’re in luck! We’ve gathered 23 mouthwatering pork fried rice recipes that transform simple ingredients into quick, satisfying comfort food. From classic takes to creative twists, get ready to find your new favorite weeknight hero. Let’s dive in and get those woks sizzling!
Classic Pork Fried Rice with Vegetables
Bust out your wok because we’re making the ultimate weeknight hero: classic pork fried rice with veggies. It’s that perfect, satisfying one-pan meal that comes together faster than takeout and lets you clean out the fridge. You’ll love how the savory pork and fluffy rice soak up all that delicious flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Rice & Protein
– 3 cups cold, cooked long-grain white rice (preferably day-old)
– 1 lb boneless pork loin, cut into ½-inch cubes
– 2 tbsp vegetable oil, divided
For the Vegetables
– 1 cup frozen peas and carrots, thawed
– ½ cup frozen corn kernels, thawed
– 3 green onions, thinly sliced (white and green parts separated)
– 2 large eggs, lightly beaten
For the Sauce
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– ½ tsp ground white pepper
Instructions
1. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and ½ tsp ground white pepper. Set the sauce aside.
2. Heat a large wok or skillet over high heat for 1 minute. Add 1 tbsp vegetable oil and swirl to coat the pan.
3. Add 1 lb cubed pork loin to the hot wok. Cook undisturbed for 2 minutes to get a good sear, then stir-fry for 3–4 minutes until the pork is browned and cooked through. Transfer the pork to a clean plate.
4. Reduce the heat to medium. Pour 2 lightly beaten eggs into the wok. Let them set for 30 seconds, then scramble gently with a spatula until just cooked through, about 1 minute. Transfer the eggs to the plate with the pork.
5. Increase the heat back to high. Add the remaining 1 tbsp vegetable oil to the wok.
6. Add the white parts of 3 sliced green onions, 1 cup thawed peas and carrots, and ½ cup thawed corn kernels. Stir-fry for 2–3 minutes until the vegetables are hot and tender-crisp.
7. Add 3 cups cold, cooked rice to the wok. Use your spatula to break up any clumps and stir-fry for 3 minutes, pressing the rice into the hot surface of the wok to help it get slightly crispy.
8. Return the cooked pork and scrambled eggs to the wok. Pour the prepared sauce evenly over everything.
9. Toss and stir-fry everything together for 2 more minutes until the rice is evenly coated in the sauce and heated through.
10. Remove the wok from the heat. Stir in the green parts of the sliced green onions.
What you get is a fantastic mix of textures—tender pork, fluffy yet slightly crispy rice, and pops of sweet veggies in every bite. The savory, umami-rich sauce ties it all together perfectly. Try serving it in a bowl topped with a fried egg for an extra-decadent twist, or pack any leftovers for a lunch that’s even better the next day.
Spicy Szechuan Pork Fried Rice
You know those nights when you want something comforting but with a serious kick? Spicy Szechuan pork fried rice is your answer—it’s a one-pan wonder that packs heat, savory pork, and fluffy rice into every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the pork and marinade:
– 1 lb ground pork
– 1 tbsp soy sauce
– 1 tsp cornstarch
– For the sauce:
– 2 tbsp soy sauce
– 1 tbsp Szechuan chili oil
– 1 tsp rice vinegar
– For the stir-fry:
– 3 cups cooked white rice, chilled
– 2 large eggs, beaten
– 1 cup frozen peas and carrots
– 3 cloves garlic, minced
– 2 green onions, sliced
– 2 tbsp vegetable oil
Instructions
1. In a bowl, combine 1 lb ground pork, 1 tbsp soy sauce, and 1 tsp cornstarch. Mix well and set aside for 10 minutes.
2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp Szechuan chili oil, and 1 tsp rice vinegar to make the sauce.
3. Heat a large skillet or wok over high heat and add 1 tbsp vegetable oil.
4. Add the marinated pork to the hot skillet. Cook for 5–7 minutes, breaking it into small pieces with a spatula, until browned and cooked through. Tip: Use high heat to get a good sear on the pork for extra flavor.
5. Push the pork to one side of the skillet. Pour the beaten eggs into the empty space.
6. Let the eggs set for 30 seconds, then scramble them into small curds until fully cooked, about 1 minute.
7. Add 1 cup frozen peas and carrots and 3 cloves minced garlic to the skillet. Stir-fry for 2 minutes until the vegetables are heated through.
8. Add 3 cups chilled cooked rice to the skillet. Break up any clumps with your spatula. Tip: Chilled rice fries better and won’t get mushy.
9. Pour the prepared sauce over the rice. Stir everything together until evenly coated, about 2 minutes.
10. Add the sliced green onions and stir for 30 seconds to combine. Tip: Save some green onions for garnish to add a fresh crunch at the end.
11. Remove from heat and serve immediately.
This dish delivers a satisfying contrast with tender pork, fluffy rice, and a bold, numbing heat from the Szechuan chili oil. For a fun twist, top it with a fried egg or serve it alongside cool cucumber slices to balance the spice.
Garlic Ginger Pork Fried Rice
Ever find yourself staring at leftover rice and wondering how to turn it into something spectacular? You’re in luck—this garlic ginger pork fried rice transforms those humble bits into a savory, satisfying meal that’s ready in a flash. It’s the perfect weeknight dinner when you want something delicious without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the pork and marinade:
– 1 lb ground pork
– 2 tbsp soy sauce
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
For the fried rice:
– 3 cups cooked white rice, chilled (day-old works best)
– 2 tbsp vegetable oil
– 1 cup frozen peas and carrots, thawed
– 2 eggs, beaten
– 2 tbsp soy sauce
– 1 tsp sesame oil
Instructions
1. In a bowl, combine the ground pork, 2 tbsp soy sauce, grated ginger, and minced garlic. Mix well and let it marinate for 10 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the marinated pork to the skillet. Cook for 5–7 minutes, breaking it into small pieces with a spatula, until it’s browned and no longer pink.
4. Transfer the cooked pork to a plate and set aside. Tip: Don’t overcrowd the pan—this ensures the pork gets a nice sear instead of steaming.
5. Wipe the skillet clean with a paper towel, then add the remaining 1 tbsp vegetable oil and heat over medium-high heat.
6. Pour the beaten eggs into the skillet. Let them set for 30 seconds, then scramble quickly with a spatula until just cooked, about 1 minute. Remove the eggs and set aside with the pork.
7. Add the thawed peas and carrots to the skillet. Stir-fry for 2 minutes until they’re heated through and slightly tender.
8. Crumble the chilled rice into the skillet, breaking up any clumps. Stir-fry for 3–4 minutes until the rice is hot and starts to crisp slightly. Tip: Use chilled rice to prevent it from getting mushy—it fries up much better.
9. Return the cooked pork and scrambled eggs to the skillet. Add 2 tbsp soy sauce and 1 tsp sesame oil. Stir everything together for 2 minutes until well combined and heated through. Tip: Taste and adjust seasoning if needed, but avoid adding salt until after mixing, as the soy sauce provides plenty of flavor.
10. Remove from heat and serve immediately.
Unbelievably good, this fried rice has a perfect balance of savory pork, fluffy eggs, and crisp-tender veggies, all tied together with that garlic-ginger kick. Serve it straight from the skillet with a sprinkle of green onions or a dash of chili oil for an extra zing—it’s hearty enough to stand alone or pair with a simple side salad.
Indonesian-Style Pork Nasi Goreng
Just imagine this: you’re craving something hearty, a little spicy, and packed with flavor. That’s where this Indonesian-style pork nasi goreng comes in—it’s a one-pan wonder that’s perfect for a quick, satisfying dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pork and vegetables:
– 1 lb ground pork
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp vegetable oil
For the sauce and rice:
– 3 tbsp sweet soy sauce (kecap manis)
– 1 tbsp sriracha
– 1 tsp shrimp paste
– 4 cups cooked white rice, chilled
– 2 eggs
For garnish:
– 2 green onions, sliced
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the ground pork to the skillet and cook, breaking it up with a spatula, until it’s browned and no longer pink, about 5–7 minutes.
3. Push the pork to one side of the skillet and add the remaining 1 tbsp vegetable oil to the empty space.
4. Add the chopped onion and minced garlic to the oil and sauté until the onion is translucent, about 3 minutes, stirring occasionally.
5. Add the diced red bell pepper to the skillet and cook until it softens slightly, about 2 minutes, then mix everything together.
6. In a small bowl, whisk together the sweet soy sauce, sriracha, and shrimp paste until smooth.
7. Pour the sauce mixture over the pork and vegetables in the skillet and stir to coat everything evenly.
8. Add the chilled cooked rice to the skillet and stir-fry, pressing down with the spatula to break up clumps, until the rice is heated through and well combined, about 5 minutes.
9. Push the rice mixture to the edges of the skillet, creating a well in the center.
10. Crack the 2 eggs into the well and scramble them quickly with a spatula until just set, about 1 minute, then fold them into the rice.
11. Remove the skillet from the heat and stir in the sliced green onions.
12. Serve the nasi goreng immediately with lime wedges on the side for squeezing over.
This dish delivers a fantastic mix of textures—tender pork, fluffy rice, and a bit of crunch from the peppers. The sweet-spicy sauce gives it a rich, umami depth that’s totally addictive. Try topping it with a fried egg or extra sriracha for an even bolder meal.
Pineapple Pork Fried Rice
Tired of the same old takeout? You’re in for a treat with this sweet and savory pineapple pork fried rice. It’s a one-pan wonder that’s faster than delivery and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork:
– 1 lb ground pork
– 1 tbsp vegetable oil
– 1/2 tsp salt
For the Rice and Veggies:
– 3 cups cooked, day-old white rice (cold)
– 1 cup fresh pineapple, cut into 1/2-inch cubes
– 1/2 cup frozen peas and carrots mix
– 2 large eggs
– 3 green onions, thinly sliced
For the Sauce:
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground pork and 1/2 tsp salt to the hot skillet. Break it apart with a spatula and cook for 5-7 minutes, until no pink remains and it’s lightly browned. Tip: Using a wide, flat spatula helps you get a good sear on the pork.
3. Push the cooked pork to one side of the skillet. Crack 2 large eggs into the empty space.
4. Let the eggs cook undisturbed for 30 seconds, then scramble them with the spatula until just set, about 1 minute.
5. Mix the scrambled eggs into the cooked pork.
6. Add 1 cup pineapple cubes and 1/2 cup frozen peas and carrots to the skillet. Stir and cook for 2 minutes, just until the pineapple starts to caramelize at the edges and the veggies are heated through.
7. Add 3 cups cold, cooked rice to the skillet. Use the spatula to break up any clumps and stir-fry for 3 minutes, until the rice is hot and grains are separated. Tip: Day-old, cold rice fries up much better and won’t get mushy.
8. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil.
9. Pour the sauce mixture evenly over the rice in the skillet. Stir-fry vigorously for 2 more minutes, ensuring every grain is coated.
10. Remove the skillet from the heat. Stir in the sliced green onions. Tip: Adding the green onions off the heat keeps them fresh and crisp.
Serve this immediately for the best texture. The rice is perfectly chewy, the pork is savory, and the sweet pineapple bursts in every bite. Try it in a hollowed-out pineapple half for a fun, tropical presentation.
Hoisin Pork and Egg Fried Rice
Ready for a dinner that’s faster than takeout and packed with flavor? This hoisin pork and egg fried rice is your new weeknight hero—it’s savory, satisfying, and comes together in one pan. You’ll love how the sweet-salty hoisin glaze coats the tender pork and fluffy rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the pork and marinade:
– 1 lb pork tenderloin, cut into ½-inch cubes
– 2 tbsp hoisin sauce
– 1 tbsp soy sauce
– 1 tsp sesame oil
– For the fried rice:
– 3 cups cooked white rice, chilled (day-old works best)
– 3 large eggs, beaten
– 1 cup frozen peas and carrots, thawed
– 3 green onions, thinly sliced (white and green parts separated)
– 2 tbsp vegetable oil, divided
– 1 tbsp minced garlic
– Salt to season
Instructions
1. In a medium bowl, combine the pork cubes, hoisin sauce, soy sauce, and sesame oil. Toss until the pork is evenly coated, then let it marinate for 10 minutes at room temperature.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the marinated pork to the skillet in a single layer. Cook without stirring for 2 minutes to develop a sear, then flip and cook for another 2–3 minutes until browned and cooked through. Transfer the pork to a clean plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil to the same skillet.
5. Pour in the beaten eggs and let them set for 30 seconds before scrambling with a spatula until just cooked through, about 1 minute. Tip: Don’t overcook the eggs—they’ll continue to firm up in the rice.
6. Add the minced garlic and the white parts of the green onions to the skillet. Sauté for 30 seconds until fragrant.
7. Increase the heat to high and add the chilled rice, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes until the rice is heated through and slightly crispy.
8. Add the thawed peas and carrots and the cooked pork to the skillet. Stir everything together for 2 minutes until well combined and heated. Tip: Using cold rice prevents it from getting mushy during stir-frying.
9. Season lightly with salt, then stir in the green parts of the green onions. Cook for 1 final minute. Tip: Taste and adjust seasoning before serving—the hoisin and soy sauce already add saltiness.
Dig into a bowl of this fried rice and you’ll get a perfect mix of textures: chewy rice, tender pork, and pops of sweet peas. The hoisin gives it a rich, umami depth that pairs wonderfully with a sprinkle of extra green onions or a drizzle of sriracha for heat.
BBQ Pork Fried Rice with Peas
Need a quick, satisfying dinner that uses up leftovers? This BBQ pork fried rice with peas is your answer. It’s packed with smoky-sweet flavor and comes together in one pan for easy cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Rice & Protein
– 3 cups cooked, day-old white rice
– 1.5 cups cooked BBQ pork, shredded or chopped into ½-inch pieces
– 2 large eggs
For the Vegetables & Aromatics
– 1 cup frozen peas
– ½ cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp grated fresh ginger
For the Sauce & Cooking
– 3 tbsp vegetable oil, divided
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– ½ tsp toasted sesame oil
– ¼ tsp white pepper
Instructions
1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Set this sauce aside.
2. Heat a large skillet or wok over medium-high heat for 1 minute. Add 1 tablespoon of vegetable oil and swirl to coat the pan.
3. Crack the 2 eggs directly into the hot oil. Let them set for 30 seconds, then scramble them with a spatula until just cooked through, about 1 minute. Transfer the scrambled eggs to a clean plate.
4. Add the remaining 2 tablespoons of vegetable oil to the same skillet. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 3 minutes.
5. Add the minced garlic and grated ginger to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds.
6. Add the shredded BBQ pork to the skillet. Cook, stirring occasionally, for 2 minutes to heat through and slightly crisp the edges.
7. Add the 3 cups of day-old rice to the skillet. Use your spatula to break up any large clumps. Stir-fry the rice with the pork and aromatics for 3 minutes, pressing it against the hot pan to get a little crispy texture.
8. Pour the reserved sauce evenly over the rice. Stir-fry for 1 minute to ensure the sauce coats every grain.
9. Add the 1 cup of frozen peas and the cooked scrambled eggs back to the skillet. Stir-fry everything together for 2-3 more minutes, until the peas are heated through and the entire dish is steaming hot.
Just look at that glossy, perfectly seasoned rice! You get a fantastic mix of textures—chewy rice, tender pork, pops of sweet peas, and fluffy egg. Serve it straight from the skillet, maybe with a drizzle of extra BBQ sauce or a sprinkle of green onions for a fresh kick.
Teriyaki Pork and Brown Rice Stir-Fry
Busy weeknights call for something satisfying that doesn’t take forever. This teriyaki pork and brown rice stir-fry is your answer—it’s packed with flavor, comes together fast, and uses ingredients you probably already have.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp water
– For the stir-fry:
– 1 lb pork tenderloin, cut into 1/2-inch strips
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 3 cups cooked brown rice
Instructions
1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic until smooth.
2. In a separate small bowl, mix the cornstarch and water to create a slurry.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
4. Add the pork strips to the hot skillet in a single layer, cooking for 3–4 minutes without stirring to get a good sear.
5. Flip the pork strips and cook for another 2–3 minutes until they are browned and no longer pink inside.
6. Transfer the cooked pork to a clean plate and set aside.
7. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Add the red bell pepper and broccoli florets, stirring frequently for 4–5 minutes until the vegetables are crisp-tender.
9. Pour the prepared sauce mixture into the skillet with the vegetables, bringing it to a simmer over medium heat.
10. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
11. Return the cooked pork to the skillet, tossing everything together to coat evenly in the sauce.
12. Add the cooked brown rice to the skillet, stirring gently to combine and heat through for about 2 minutes.
13. Remove the skillet from the heat and let it sit for 1 minute before serving.
Flavorful and hearty, this dish balances sweet and savory with tender pork and crisp veggies. For a fun twist, serve it in lettuce cups or top with a sprinkle of sesame seeds and chopped green onions.
Thai Basil Pork Fried Rice
Fancy a quick, flavorful dinner that feels like takeout but comes together in your own kitchen? This Thai basil pork fried rice is your answer. It’s savory, aromatic, and perfect for using up leftover rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the sauce:
– 2 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp fish sauce
– 1 tsp granulated sugar
For the fried rice:
– 3 cups cooked jasmine rice (preferably day-old and chilled)
– 1 lb ground pork
– 3 cloves garlic, minced
– 1 Thai chili, thinly sliced (optional)
– 1 red bell pepper, diced
– 1 cup fresh Thai basil leaves
– 2 tbsp vegetable oil
– 2 large eggs, beaten
Instructions
1. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, and granulated sugar until the sugar dissolves completely. Set this sauce aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the ground pork to the hot oil and break it apart with a spatula. Cook for 5–7 minutes, stirring occasionally, until the pork is browned and no longer pink.
4. Push the cooked pork to one side of the wok. Pour the beaten eggs into the empty space and let them set for 30 seconds without stirring.
5. Scramble the eggs gently with your spatula until they are fully cooked, about 1 minute, then mix them into the pork.
6. Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and Thai chili (if using) and cook for 30 seconds until fragrant.
7. Add the diced red bell pepper and cook for 2–3 minutes, stirring frequently, until it softens slightly but remains crisp-tender.
8. Tip: Use day-old, chilled rice for the best texture—it fries up nicely without becoming mushy.
9. Add the cooked jasmine rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3–4 minutes until the rice is heated through and lightly toasted.
10. Pour the prepared sauce evenly over the rice mixture. Stir continuously for 1–2 minutes to coat everything evenly and let the sauce caramelize slightly.
11. Tip: Don’t skip the Thai basil—add it at the end to preserve its fresh, peppery flavor without wilting too much.
12. Remove the wok from the heat and immediately stir in the fresh Thai basil leaves until they are just wilted, about 30 seconds.
13. Tip: For extra heat, garnish with additional sliced Thai chili or a drizzle of sriracha before serving.
14. Serve the fried rice hot directly from the wok. Keep it simple and enjoy the savory, aromatic blend right away.
Kick back and dig into this dish—it’s got a fantastic texture with fluffy, separate grains of rice and tender bites of pork. The flavor is deeply savory from the sauces, with a hint of sweetness and a fresh, herbal kick from the basil. Try topping it with a fried egg for a richer meal or wrapping it in lettuce cups for a fun, hands-on twist.
Coconut Pork Fried Rice with Mango
You know those nights when you want something tropical and satisfying without a ton of fuss? Yeah, this coconut pork fried rice with mango is your answer. It’s a sweet, savory, and slightly spicy one-pan wonder that comes together faster than takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pork:
– 1 lb ground pork
– 1 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp soy sauce
For the Rice:
– 3 cups cooked white rice, chilled (preferably day-old)
– 1 cup frozen peas and carrots mix
– 1/2 cup canned coconut milk
– 1 tbsp fish sauce
– 1 tsp red pepper flakes (optional)
For Finishing:
– 1 ripe mango, peeled and diced into 1/2-inch cubes
– 2 green onions, thinly sliced
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground pork to the hot skillet, breaking it up with a spatula into small crumbles.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it is no longer pink and starts to brown slightly.
4. Add 2 cloves minced garlic to the skillet and cook for 30 seconds, just until fragrant.
5. Pour in 1 tbsp soy sauce, stir to coat the pork, then transfer everything to a clean plate and set aside.
6. In the same skillet (no need to wash it), add the 3 cups chilled rice and 1 cup frozen peas and carrots mix.
7. Cook, stirring frequently, for 3-4 minutes to heat the rice through and thaw the vegetables. Tip: Using day-old, chilled rice prevents it from getting mushy.
8. Pour 1/2 cup coconut milk and 1 tbsp fish sauce over the rice mixture. Add 1 tsp red pepper flakes now if using.
9. Stir constantly for 2-3 minutes until the liquid is mostly absorbed and the rice is creamy.
10. Return the cooked pork and garlic to the skillet with the rice, stirring to combine everything evenly.
11. Remove the skillet from the heat. Gently fold in the diced mango and sliced green onions. Tip: Adding the mango off the heat keeps it from breaking down and getting too soft.
12. Let the fried rice sit in the skillet for 2 minutes before serving to allow the flavors to meld. Tip: For extra flavor, squeeze fresh lime juice over each bowl just before eating.
So, you end up with this fantastic mix of creamy coconut rice, savory pork, and sweet pops of mango. Serve it in bowls with extra lime wedges on the side for squeezing, or pack it cold for a next-day lunch that tastes even better.
Korean Kimchi Pork Fried Rice
Brace yourself for a flavor explosion that’s about to become your new weeknight hero. This Korean Kimchi Pork Fried Rice is the ultimate comfort food mash-up—it’s tangy, savory, and comes together in one pan. You’ll love how the spicy kimchi and savory pork create something seriously addictive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Main Components
– 1 tablespoon vegetable oil
– 1 pound ground pork
– 1 cup chopped kimchi, plus 2 tablespoons of its juice
– 4 cups cooked white rice, preferably day-old and chilled
– 2 large eggs
For the Sauce & Aromatics
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 2 green onions, thinly sliced (white and green parts separated)
Instructions
1. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the ground pork to the hot skillet, breaking it up with a spatula into small pieces.
3. Cook the pork for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
4. Push the pork to one side of the skillet and add the minced garlic and the white parts of the green onions to the cleared space.
5. Cook the garlic and onions for 30-60 seconds, just until fragrant, then mix them into the pork. Tip: Don’t let the garlic burn, as it will turn bitter.
6. Add the chopped kimchi and its 2 tablespoons of juice to the skillet, stirring to combine everything.
7. Cook the kimchi and pork mixture for 2-3 minutes, allowing the kimchi to soften slightly and the flavors to meld.
8. Add the 4 cups of chilled, cooked rice to the skillet, breaking up any large clumps with your spatula.
9. Pour the soy sauce and sesame oil evenly over the rice.
10. Stir-fry the mixture continuously for 4-5 minutes, pressing the rice into the pan to help it get slightly crispy. Tip: Using day-old, cold rice prevents it from becoming mushy during frying.
11. Create a well in the center of the rice by pushing the mixture to the edges of the skillet.
12. Crack the 2 eggs directly into the well and let them cook undisturbed for 1 minute.
13. Quickly scramble the eggs in the well with your spatula until they are just set, then fold them into the rice mixture. Tip: Scrambling the eggs in the well first ensures they cook evenly without overcooking.
14. Remove the skillet from the heat and stir in the green parts of the sliced green onions.
Perfectly balanced, this fried rice delivers a fantastic contrast of textures—you get tender pork, fluffy rice, crispy bits from the pan, and creamy egg. The kimchi provides a bright, tangy punch that cuts through the richness. Try topping it with a fried egg or serving it alongside some quick-pickled cucumbers for a complete, restaurant-worthy meal at home.
Honey Sesame Pork Fried Rice
Ever have one of those nights where you just want something delicious without a ton of fuss? This honey sesame pork fried rice is your answer—it’s a sweet, savory, and satisfying one-pan meal that comes together faster than you can decide what to order for takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork & Marinade
– 1 lb ground pork
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
For the Fried Rice
– 3 cups cooked white rice, chilled (day-old works best)
– 2 large eggs, beaten
– 1 cup frozen peas and carrots
– 3 green onions, thinly sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
For the Sauce
– 3 tbsp soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1/2 tsp ground ginger
Instructions
1. In a medium bowl, combine 1 lb ground pork, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Mix well and let it marinate for 10 minutes at room temperature.
2. While the pork marinates, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp ground ginger in a small bowl to make the sauce. Set aside.
3. Heat a large skillet or wok over medium-high heat and add 1 tbsp vegetable oil. Add the marinated pork and cook for 5-7 minutes, breaking it into small pieces with a spatula, until it’s browned and cooked through. Tip: Don’t overcrowd the pan to ensure the pork gets a nice sear instead of steaming.
4. Transfer the cooked pork to a plate, leaving any juices in the pan.
5. Add the remaining 1 tbsp vegetable oil to the same pan. Pour in 2 beaten eggs and scramble them for about 1 minute until just set, then remove them to the plate with the pork.
6. Add 2 minced garlic cloves to the pan and cook for 30 seconds until fragrant. Tip: Keep the heat high and stir constantly to prevent the garlic from burning.
7. Add 1 cup frozen peas and carrots and cook for 2 minutes, stirring occasionally, until they’re heated through and tender.
8. Add 3 cups chilled cooked white rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is hot and slightly crispy.
9. Return the cooked pork and scrambled eggs to the pan, along with the prepared sauce and most of the sliced green onions (reserve some for garnish).
10. Toss everything together for 2-3 minutes until well combined and heated through. Tip: Let the rice sit undisturbed for a minute at the end to develop a nice crust on the bottom.
11. Serve immediately, garnished with the remaining green onions.
You’ll love the contrast of the crispy rice bits with the tender, savory pork, all coated in that sticky honey-sesame glaze. Try topping it with a fried egg for extra richness or serving it alongside a simple cucumber salad to cut through the sweetness.
Japanese Curry Pork Fried Rice
Kick your leftover rice game up a notch with this Japanese curry pork fried rice. It’s the perfect way to turn last night’s takeout into a cozy, flavor-packed meal that comes together in a flash. You get all the savory, slightly sweet warmth of Japanese curry in a quick, one-pan dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the pork and vegetables:
– 1 tbsp vegetable oil
– 1 lb ground pork
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, diced (about 1 cup)
– 2 cloves garlic, minced
For the sauce and rice:
– 3 tbsp Japanese curry roux blocks, finely chopped or grated
– 1/4 cup water
– 4 cups cooked white rice, chilled (preferably day-old)
– 2 tbsp soy sauce
– 2 large eggs, beaten
– 2 green onions, thinly sliced
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb ground pork to the hot skillet. Break it up with a spatula and cook for 5-7 minutes, until no pink remains and it’s lightly browned.
3. Add 1 cup diced onion and 1 cup diced carrots to the skillet with the pork. Cook, stirring often, for 5 minutes until the onions are translucent and the carrots begin to soften.
4. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
5. Push the pork and vegetable mixture to one side of the skillet. Add 3 tbsp chopped curry roux and 1/4 cup water to the empty space. Tip: Grating the roux helps it melt faster and evenly.
6. Stir the roux and water together for about 1 minute until a smooth, thick sauce forms, then mix it into the pork and vegetables.
7. Add 4 cups chilled rice to the skillet. Break up any clumps with your spatula and stir to coat the rice evenly with the curry sauce for 2 minutes.
8. Pour 2 tbsp soy sauce over the rice and stir to combine.
9. Push the fried rice to the edges of the skillet, creating a well in the center. Pour 2 beaten eggs into the well.
10. Let the eggs sit undisturbed for 30 seconds, then scramble them gently with your spatula until just set, about 1 minute. Tip: Letting the eggs set first prevents them from becoming rubbery when mixed in.
11. Fold the scrambled eggs into the fried rice until evenly distributed.
12. Remove the skillet from heat and stir in 2 sliced green onions.
13. Let the fried rice rest in the skillet for 2 minutes before serving. Tip: This allows the flavors to meld and any residual moisture to evaporate for perfect texture.
Leftovers have never tasted so good. The rice is wonderfully chewy and each bite is loaded with savory pork, sweet carrots, and that distinct, comforting curry flavor. Try topping it with a fried egg or a drizzle of sriracha mayo for an extra-special meal.
Sweet and Sour Pork Fried Rice
Got a craving for takeout but want something homemade? You’re in luck—this sweet and sour pork fried rice is the perfect fix. It’s quick, packed with flavor, and uses simple ingredients you probably already have on hand.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the sauce:
– 1/4 cup ketchup
– 2 tbsp rice vinegar
– 1 tbsp soy sauce
– 1 tbsp brown sugar
For the pork and vegetables:
– 1 lb pork tenderloin, cut into 1/2-inch cubes
– 1 tbsp vegetable oil
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1/2 cup frozen peas and carrots
For the rice:
– 3 cups cooked white rice, chilled
– 2 eggs, beaten
– 2 tbsp vegetable oil
– 2 green onions, sliced
Instructions
1. In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, and brown sugar until smooth. Set the sauce aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the pork cubes to the hot skillet and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Tip: Don’t overcrowd the pan to ensure the pork gets a nice sear.
4. Transfer the cooked pork to a plate and set aside.
5. In the same skillet, add the diced onion and bell pepper. Cook for 3–4 minutes, stirring frequently, until softened.
6. Stir in the frozen peas and carrots and cook for 2 more minutes until heated through.
7. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space.
8. Scramble the eggs for 1–2 minutes until fully set, then mix them into the vegetables.
9. Add the remaining 2 tbsp vegetable oil to the skillet and increase the heat to high.
10. Add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 3–4 minutes until the rice is hot and slightly crispy. Tip: Using day-old, chilled rice prevents it from becoming mushy.
11. Return the cooked pork to the skillet and pour the prepared sauce over everything.
12. Stir everything together and cook for 2–3 minutes until the sauce is heated through and evenly coats the rice and pork. Tip: Taste and adjust seasoning with a pinch of salt if needed, but the sauce is already balanced.
13. Remove from heat and stir in the sliced green onions.
14. Serve immediately while hot.
What you’ll love is the contrast of tender pork and crispy rice, all coated in that tangy-sweet sauce. It’s hearty enough to stand alone, but try topping it with extra green onions or a sprinkle of sesame seeds for crunch. Leftovers reheat beautifully in a skillet for a quick lunch the next day.
Lemongrass Pork Fried Rice
Kick your weeknight dinner routine up a notch with this vibrant lemongrass pork fried rice. You’ll love how the fragrant lemongrass and savory pork come together in a dish that’s way more exciting than your average takeout. It’s the perfect way to use up leftover rice and get a seriously flavorful meal on the table fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Pork & Marinade
– 1 lb ground pork
– 2 tbsp finely minced fresh lemongrass (white part only)
– 2 tbsp soy sauce
– 1 tbsp fish sauce
– 1 tbsp vegetable oil
For the Fried Rice
– 3 tbsp vegetable oil, divided
– 3 large eggs, lightly beaten
– 4 cups cooked and cooled jasmine rice (preferably day-old)
– 1 cup frozen peas and carrots, thawed
– 4 green onions, thinly sliced (white and green parts separated)
– 2 cloves garlic, minced
Instructions
1. In a medium bowl, combine 1 lb ground pork, 2 tbsp minced lemongrass, 2 tbsp soy sauce, and 1 tbsp fish sauce. Mix thoroughly with your hands or a spoon and let it marinate for 10 minutes while you prep other ingredients.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the marinated pork mixture to the hot oil. Break it apart with a spatula and cook, stirring occasionally, until no pink remains and it’s lightly browned, about 5-7 minutes. Transfer the cooked pork to a clean plate and set aside.
4. Wipe the wok clean with a paper towel and return it to medium-high heat. Add 1 tbsp vegetable oil and heat for 30 seconds.
5. Pour in 3 lightly beaten eggs. Let them set for 15 seconds without stirring, then scramble them quickly with your spatula until just cooked through, about 1 minute total. Transfer the scrambled eggs to the plate with the pork.
6. Add the remaining 1 tbsp vegetable oil to the wok. Add the white parts of 4 sliced green onions and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
7. Add 4 cups of cooled jasmine rice to the wok. Use the back of your spatula to press and break up any large clumps, stir-frying for 2 minutes until the rice is heated through and grains are separated.
8. Add 1 cup of thawed peas and carrots to the rice. Stir-fry for 1 minute to heat them through.
9. Return the cooked pork and scrambled eggs to the wok. Add the green parts of the sliced green onions. Toss everything together for 1-2 minutes until evenly combined and piping hot.
10. Remove the wok from the heat and serve immediately.
My favorite thing about this dish is the incredible texture—each grain of rice stays distinct and gets coated in all that savory, lemongrass-infused flavor from the pork. Serve it straight from the wok with extra soy sauce on the side, or top it with a fried egg for an even more decadent meal.
Five Spice Pork Fried Rice
Zesty and aromatic, this Five Spice Pork Fried Rice is the perfect way to turn leftover rice into a crave-worthy meal. You get savory pork, fluffy rice, and that warm, cozy spice blend all in one pan—it’s seriously satisfying and comes together in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the pork:
– 1 lb ground pork
– 1 tbsp vegetable oil
– 1 tsp Chinese five-spice powder
For the rice and vegetables:
– 4 cups cooked white rice (day-old, cold)
– 1 cup frozen peas and carrots mix
– 3 green onions, thinly sliced
– 2 tbsp vegetable oil
For the sauce:
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 2 large eggs, beaten
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the ground pork and cook, breaking it up with a spatula, until no pink remains, about 5–7 minutes.
3. Sprinkle 1 tsp Chinese five-spice powder over the pork and stir to coat evenly, cooking for 30 seconds to toast the spices.
4. Transfer the cooked pork to a plate and set aside, leaving any drippings in the pan.
5. In the same pan, add 2 tbsp vegetable oil and heat over medium-high until hot, about 1 minute.
6. Pour in the beaten eggs and scramble quickly with a spatula until just set, about 1 minute, then push them to the side of the pan.
7. Add the frozen peas and carrots mix to the pan and stir-fry for 2–3 minutes until thawed and tender.
8. Crumble the cold cooked rice into the pan, breaking up any clumps with your spatula, and stir to combine with the vegetables and eggs.
9. Cook the rice mixture for 3–4 minutes, stirring occasionally, until heated through and slightly crispy.
10. Return the cooked pork to the pan and stir everything together.
11. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil.
12. Pour the sauce over the rice and pork, stirring constantly to coat evenly, and cook for 1–2 minutes until everything is well combined.
13. Remove from heat and stir in the sliced green onions.
Earthy and fragrant, this fried rice has a delightful mix of tender pork, fluffy grains, and pops of sweet peas and carrots. Serve it straight from the skillet with extra green onions on top, or pair it with a simple cucumber salad for a fresh contrast—it’s a versatile dish that’s sure to become a weeknight favorite.
Herb-Infused Mediterranean Pork Fried Rice
Wondering how to jazz up leftover rice? This herb-infused Mediterranean pork fried rice is your answer—it’s a quick, flavor-packed meal that feels fancy but comes together in a flash. You’ll love the bright, fresh herbs and savory pork all tossed together in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Pork
– 1 lb ground pork
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the Vegetables & Rice
– 1 medium onion, diced
– 1 red bell pepper, diced
– 3 cups cooked white rice (preferably day-old)
– 2 tbsp olive oil
For the Herb Infusion
– ¼ cup fresh parsley, chopped
– 2 tbsp fresh oregano, chopped
– 3 cloves garlic, minced
– 1 lemon, juiced (about 3 tbsp)
Instructions
1. Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the ground pork, 1 tsp salt, and ½ tsp black pepper to the skillet.
3. Cook the pork, breaking it up with a spatula, for 6–8 minutes until it’s browned and no longer pink. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
4. Transfer the cooked pork to a plate and set aside.
5. In the same skillet, add 2 tbsp olive oil and heat over medium heat for 1 minute.
6. Add the diced onion and red bell pepper to the skillet.
7. Sauté the vegetables for 5–7 minutes until they’re softened and the onion is translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant. Tip: Add the garlic last to prevent it from burning and turning bitter.
9. Add the 3 cups of cooked white rice to the skillet, spreading it out in an even layer.
10. Cook the rice without stirring for 2–3 minutes to let it crisp up slightly on the bottom.
11. Return the cooked pork to the skillet with the rice and vegetables.
12. Add the chopped fresh parsley, chopped fresh oregano, and lemon juice to the skillet.
13. Toss everything together until well combined and heated through, about 2–3 minutes. Tip: Use day-old rice for the best texture—it’s drier and fries up without getting mushy.
14. Remove the skillet from the heat.
Zesty and vibrant, this fried rice has a perfect balance of tender pork, crisp-tender veggies, and fluffy grains with a bright herbal kick from the fresh oregano and parsley. Serve it straight from the skillet for a cozy dinner, or top it with a fried egg for an extra-rich breakfast twist.
Conclusion
Whether you’re craving classic takeout flavors or a creative new twist, these 23 pork fried rice recipes offer endless inspiration for easy, satisfying meals. We hope you find a new favorite to whip up in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious ideas.
