Pork Fried Rice

This easy Pork Fried Rice recipe is perfect for a busy weeknight dinner. Keep it simple with just peas and carrots or add whatever veggies you have on hand!

Course Dinner

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 393kcal

Author Tonia Larson

Equipment

Ingredients

3 tablespoon olive oil divided
¼ cup minced carrots
2 teaspoon minced garlic
2 teaspoon minced ginger
2 tablespoon soy sauce
1 teaspoon sesame seed oil
3 cups cooked rice
1 cup cooked pork (pulled, shredded, or cubed)
½ cup frozen peas thawed
2 green onions thinly sliced (about 1/4 cup)
2 large eggs beaten

Instructions

Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the minced carrots and cook until tender.
Add the minced garlic and ginger. Stir fry for one minute.
Stir in the remaining olive oil as well as the soy sauce and sesame seed oil.
Add the cooked rice and stir fry for 2-3 minutes.
Next, add the cooked pork, thawed peas, and sliced green onions. Stir fry for 2-3 minutes.
Make a well in the center of the pork fried rice and pour in the beaten eggs. Scramble the eggs and then combine with the fried rice.

Video

Notes

Storage

Store the leftovers in an air-tight container in the fridge for 2-3 days or in the freezer for up to 3 months.

Nutrition