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A quick, comforting pork fried rice recipe using day-old rice and leftover pork, cooked in one skillet with vegetables, eggs, and savory sauces for a layered, flavorful meal.

  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 2 cups cooked rice (preferably day-old)
  • 1 cup pork tenderloin, thinly sliced (about 200g)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil (for frying)
  • 2 large eggs
  • Salt, to taste

Instructions

  1. Gather and prep all ingredients: cook and chill rice at least a few hours or overnight; thinly slice pork; finely chop onion and green onions; mince garlic; beat eggs; thaw mixed vegetables; measure sauces and seasonings.
  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until very hot (water sizzles and disappears).
  3. Add pork slices and sear on all sides until browned and cooked through, about 4–6 minutes; remove pork, let rest briefly off the heat, and set aside.
  4. Add remaining 1 tablespoon vegetable oil to the pan.
  5. Add minced garlic and chopped onion; sauté until fragrant and onions begin to soften and caramelize, about 30–60 seconds.
  6. Add mixed vegetables and stir-fry 2–3 minutes until warmed through and just tender.
  7. Push vegetables and onions to one side of the pan; crack in the beaten eggs, scramble until fully cooked, then mix the eggs with the vegetables.
  8. Add cold cooked rice, breaking up any clumps with your spatula, and stir to combine with the eggs and vegetables.
  9. Pour in soy sauce, oyster sauce, sesame oil, and ground black pepper; stir-fry 3–4 minutes, ensuring the rice is evenly coated and heated through.
  10. Return the cooked pork and chopped green onions to the pan; stir and cook 1–2 minutes until everything is hot and combined, then taste and adjust salt as needed.

Notes

Use day-old rice for best texture; fresh rice tends to be too moist and sticky., Rest pork briefly after searing to keep it tender and juicy., Adjust seasoning by adding more soy sauce, sesame oil, or a splash of lime or rice vinegar to balance flavors., Can customize with different proteins like chicken, beef, shrimp, or tofu for vegetarian or vegan versions., Use tamari or coconut aminos and gluten-free oyster sauce for gluten-free adaptations., Great for leftovers; reheat gently with broth or roll into omelette wraps for lunch., High heat cooking triggers Maillard browning for nutty, toasted flavor and caramelization of onions and garlic enhances sweetness., Avoid overcrowding the pan to ensure proper searing., Use a seriously hot pan to avoid gummy rice.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 400 kcal per serving
  • Fat: Approximately 12g per serving
  • Carbohydrates: Approximately 45g per serving
  • Protein: Approximately 25g per serving