Pork Fried Rice in 15 Minutes (Better than Takeout)

Creating a delicious and satisfying meal doesn’t have to be time-consuming. Our 15-minute pork fried rice recipe is a perfect solution for a quick weeknight dinner. With a combination of leftover rice, ground pork, eggs, and frozen vegetables, you can whip up a flavorful dish that is better than takeout.

What ingredients do you need for pork fried rice?

  • Ground pork: Ground pork is the key ingredient that makes this recipe quick and easy compared to using pork cutlets.
  • Leftover rice: Using leftover rice is ideal for fried rice as the grains have dried out slightly, preventing them from sticking together.
  • Frozen vegetables: Peas and carrots are commonly used, but you can add your favorite vegetables to add color and texture.
  • Soy sauce or tamari: Adds a savory and salty flavor to complement the pork.
  • Sesame oil: A small amount of sesame oil at the end of cooking adds a nutty aroma and enhances the overall taste.
  • 2 large eggs: Scrambled eggs provide protein, color, and a distinctive flavor to the dish.
  • Small yellow onion: Sautéed onion adds depth and flavor to the basic fried rice.
  • ingredients:
    . 1 small yellow onion
    . 3 tablespoons vegetable oil, divided
    . 2 large eggs
    . 8 ounces ground pork
    . 1 teaspoon kosher salt
    . 1/4 teaspoon freshly ground black pepper
    . 2 cups cold cooked white or brown rice
    . 1/2 cup frozen peas and carrots
    . 2 tablespoons soy sauce or tamari
    . 1 teaspoon toasted sesame oil


  1. Dice a small yellow onion.
  2. Heat 1 tablespoon of vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering.
  3. Add 2 large eggs and gently scramble them with a rubber spatula until just softly set (1 to 2 minutes). Transfer the eggs to a bowl or plate and set aside.
  4. In the same pan, add the diced onion, 8 ounces of ground pork, 1 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Cook and break up the pork into small pieces with a wooden spoon until the pork is cooked through and the onion is tender (about 5 minutes).
  5. Add the remaining 2 tablespoons of vegetable oil and let it heat for a few seconds.
  6. Add 2 cups of cold cooked white or brown rice, 1/2 cup of frozen peas and carrots, and 2 tablespoons of soy sauce or tamari. Stir-fry the mixture until the rice is heated through (2 to 3 minutes).
  7. Return the scrambled eggs to the pan and mix them with the rice.
  8. Remove the pan from heat and stir in 1 teaspoon of toasted sesame oil.
  9. Serve the pork fried rice hot and enjoy!

Note: If you don’t have leftover rice, you can make fresh rice and cool it on a sheet pan before using it in the recipe. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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