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Simple Pork Fried Rice

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Simple Pork Fried Rice is a great way to use up leftover roast pork and vegetables from your salad drawer. A quick and tasty midweek meal that will please the whole family.

Simple Pork Fried Rice in a bowl.

Chinese New Year

Chinese New Year falls on 31 January this year and marks the start of 15 days of celebration. This year is the year of the horse which is said to bring prosperity and wealth (we could all do with some of that)! We have been invited to a celebration in a restaurant in February by our Chinese friends so I look forward to that.

As a nod to this celebration I thought I’d offer up a quick, cheap and easy midweek dinner dish, Simple Pork Fried Rice or Pork Egg Fried Rice as it’s also known. It’s great for using up your leftover Sunday roast.

What ingredients do you need for Simple Pork Fried Rice?

I made mine with pork but you could easily use leftover roast beef or chicken and even throw in some prawns or peanuts if you have them. I also used garlic, fresh ginger, onion, mushrooms, bell peppers, carrot, celery and cabbage. This recipe is great for clearing out the odds and ends of vegetables you have in your fridge so use what you have.

I always seem to cook far too much green cabbage with our Sunday roast so I keep the leftovers in the fridge and pop them in this dish the next day.

When I was in Tesco yesterday I saw a small pot of Egg Fried Rice for £2 and couldn’t believe the price. Not only is it far cheaper to make from scratch at home but it tastes a million times better too. In fact I find Chinese food in general doesn’t suit sitting around on a supermarket shelf. It needs to be freshly cooked and eaten immediately for the best flavour and texture.

Simple Pork Fried Rice in a bowl.

My family loved this simple dish and even my daughter who won’t eat roast pork ate every scrap! Both children insisted on using chop sticks to add to the fun but admittedly only my son managed to finish his meal without resorting to cutlery.

The photographs don’t represent a whole serving, so don’t worry, you won’t go hungry! If you wanted to make this into a side dish you could half the quantity and serve it with another Chinese dish. I’m going to make this Simple Pork Fried Rice regularly now with whatever left overs I have. It’s such a quick, tasty and cheap meal, you can’t go wrong!

More Asian inspired Recipes

Here are some more Asian recipes you might like to try from myself and other food bloggers:

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Pork Fried Rice in a bowl with chopsticks. Pinterest image.

Simple Pork Fried Rice in a bowl with chopsticks.
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Simple Pork Fried Rice

Simple Pork Fried Rice is a quick and tasty midweek supper that will please the whole family.
Course Main
Cuisine Chinese
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 300 g Basmati rice
  • 2 tbsp rapeseed oil
  • 1 onion finely chopped
  • 3 cm ginger root finely chopped
  • 2 garlic cloves crushed
  • 170 g leftover roast pork or other meat, cubed into small pieces
  • 1 large carrot halved & finely sliced
  • 125 g Chestnut mushrooms chopped
  • ½ red pepper (bell pepper) chopped
  • ½ yellow pepper (bell pepper) chopped
  • 2 celery stalks chopped
  • large handful of shredded green cabbage
  • 1 egg beaten with a small splash of milk
  • soy Sauce

Instructions

  • Cook the rice according to the instructions (once cooked drain, fluff with a fork and set aside).
  • Meanwhile heat 1 tbsp oil and fry the onion, garlic and ginger gently for 5 minutes without browning.
  • Turn up the heat and add the pork and fry for 1 minute.
  • Add another tbsp of oil and all the vegetables then fry for 5 minutes tossing constantly.
  • Add the cooked rice.
  • Make a well in the centre and add the beaten egg mixture.
  • Slowly combine with the cooked rice as it thickens.
  • Mix the rice, vegetables and meat until well combined and serve with a generous splashing of soy sauce.

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Reader Interactions

Comments

  13. Carolyn Clapham

    Going shopping later, so will make sure I have everything I need to make this (and a few of your other recipes too) 🙂

    Reply

  14. Stephanie Coals

    A brilliant alternative to buying it from the chinese to add to a meal! It looks delicious

    Reply

  16. Rachel O'neill

    ohhh I love stir fries and I have some leftover pork from yesterday. Well tea’s sorted for me tonight!

    Reply

  17. Tracy Sinclair

    This looks so delicious and, I think, easy to make, I will definitely give this a try, maybe use chicken instead, only cause I’ve got loads of breast in the freezer. I will pass the recipe onto my son aswell, he is always trying new recipes and I’m sure he would love this x

    Reply

  20. @auntygeek

    WOW. This looks gorgeous. Even though I’m stuffed full after dinner tonight, I could just eat more.. of this!

    Reply

  21. Heather Haigh

    I’m always on thre lookout for recipes to use up cooked meat leftovers and a succesful fried rice recipe too. Will definately be trying this out soon.

    Reply

  26. Gail Bennett

    Great recipe – I look forward to trying it! I wonder whether it would work with chicken too … 🙂

    Reply

  27. JudeVFR400

    Think I’ll put a request in for this – we have to really watch the pennies this month (I know, who doesn’t) and this sounds great.

    Reply

  28. Anthony Gonsalves

    My family love stir-fried dishes and they’re nice and healthy if prepared the right way. Would make this with pork, chicken or any leftover meat I happen to have.

    Reply

  29. Edward Guerreiro

    Chinese food is my favourite. I will definitely try this recipe. Although, I will cook the rice the night before and leave it in the fridge. I think that most fried rice recipes include this step.

    Reply

  36. DANIELLE VEDMORE

    Looks delicious – I do a chicken version with brown rice. Never done it with pork before but will give it a try! Gong Hei Fat Choy! x

    Reply

  39. K Mayers

    I’m glad I found this – I’ve been looking for fried rice recipe for a while. No offence but will probably use beef or chicken breast as I’m not a pork lover. Thank you 🙂

    Reply

  40. Javelin Warrior

    I could have used this recipe a couple days ago 😉 I make a big pot roast and had a bunch leftover. And it’s never as good the next day… But I totally agree – good Chinese needs to be made fresh and eaten immediately. Nothing else comes close…

    Reply

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