Simple Pork Fried Rice

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.

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.

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:

• Korean BBQ Style Pork Lettuce Wraps
• Warm Rice & Quinoa Salad with Pan Fried Tofu
• Beef & Vegetables Stir Fry with Noodles – ActiFry Express Recipe
• Poor Man’s Crispy Duck (Pulled Pork Hoisin Tortillas)
• Simple Chinese Crispy Duck
• Chow Mein
• Fun Guo (Chinese Pork Dumplings)
• Szechuan Beef

If you enjoy this recipe do leave a comment below or share a picture by tagging @FabFood4All on social media. I love seeing my recipes come to life!

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4.8 from 5 votes

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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

Keyword Egg, pork, rice

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

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