Quick And Easy Pork Fried Rice Recipe (From Leftovers)

I am a big believer in using leftovers and I have come up with so many meals to do just that (more on that below)! This easy fried rice is one of my family's favorite recipes.

I always make this after the holidays to use up leftover pork roast but I also use this recipe to make use of leftover pork chops (whether it is because I made too much or the pork got tough or dry.)

This is an economical and delicious way to put leftover meat to use. Nothing goes to waste and everyone will love eating the leftovers.

This recipe cooks up fast and is guaranteed to be a favorite (if my family's reaction is any indication.) If you can, try to use cooked and cooled rice for the best results. This you can do a day ahead.

Ingredients Needed

(full recipe below)

• Low-sodium soy sauce
• brown sugar
• Sesame oil
• freshly grated ginger
• Chili paste
• Red pepper
• Yellow onion
• Frozen vegetable medley: This can be any veggies you love. In the picture above, I used some frozen edamame and carrots. I sometimes use a frozen veggie medley of carrots, green beans and corn from the store. It all works 🙂
• Cooked And Cooled White Rice: You can use basmati, jasmine or any white rice. Cooled-down rice helps absorb the flavors of the sauce and it will change the texture of the final product a bit. You can make your rice ahead of time if you want.
• Vegetable oil: or coconut oil
• Sesame oil

How To Make Fried Rice Using Leftover Pork

(full recipe below)

• Cook rice and cool: If you don't already have your rice cooked, go ahead and do that now so it has time to cool. If you need to make the rice, this basmati rice recipe is perfect.
• Saute veggies: In a medium pan over high heat, saute the veggies in the sesame oil. This will give them lots of flavor.
• Chop the leftover pork: I like to cube the leftover pork into bite-sized pieces then toss it in the pan of veggies to warm it up. If your pork has lots of seasoning on it from the previous use, just rinse it off and pat it dry.
• Make the sauce: In a separate small pan, bring the chili pasta, soy sauce, ginger, brown sugar and sesame oil to a bowl and simmer until reduced.
• Cook the eggs: In a medium pan over medium heat, add sesame oil the beaten eggs and give the eggs a good shuffle around until cooked all the way through. Remove from the pan and set aside.
• Toss together: Once all the parts are made, toss the rice into the pan with the veggies and pork, then add the sauce and toss together for one minute over low heat.

Recipe Tips

• Best rice for fried rice: The best rice for fried rice is either jasmine or a shorter grain white rice. Ideally you want the rice to already be cooked and cooled. If you are making the rice at the time you are making this recipe, let the cooked rice sit for about 10 minutes lid removed to cool.
• Best veggies for the fried rice: I love picking 3 veggies for any fried rice I make. You can use a combo of bell peppers, onions and snow peas like I do with my vegetable fried rice without egg, you can use a frozen vegetable medley from the store (which is often carrots, green beans and corn) or use whatever you have on hand.
• Can I use another leftover meat instead of pork: Absolutely! You can use chicken, beef, any pork (including ham), sausage or whatever you have on hand.
• How much pork to add to the fried rice: Usually about 1-1 ½ cups is enough. If you have less, that is fine. If you have more, also fine. The rest of the ingredients will bulk up the portions.
• When to add the eggs to the fried rice: Make sure to add the cooked egg at the very end when you toss all the ingredients together so it keeps it's shape and doesn't fall apart in the dish.

Storing And Reheating

Fried rice makes great leftovers! To store, place the rice in a container with a tight fitting lid then cool the rice until almost room temperature. Place in the fridge for up to 3 days.

To reheat the rice, I like to place individual servings in a microwave safe bowl and cover with a dampened paper towel. Microwave on medium heat for 2-3 minutes or until hot.