15-Minute Pork Fried Rice

Name: 15-Minute Pork Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: Chinese
Ingredients: 1 small yellow onion, diced; 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; 1 teaspoon toasted sesame oil

Recipe GLPR0b8e8525c9f121

Chinese

Main Course

15 min

170 cal

Servings: 10

Stovetop

SNAP eligible

A quick and satisfying weeknight fried rice featuring seasoned ground pork, fluffy eggs, and vegetables tossed with cold rice in a savory soy-sesame sauce. Ready in just 15 minutes.

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Ingredients

1 small yellow onion, diced

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

1 teaspoon toasted sesame oil

Directions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for about 2 minutes until it begins to soften.
Add the ground pork to the skillet, breaking it up with a spoon. Cook for 4-5 minutes, stirring frequently, until the pork is no longer pink and has reached an internal temperature of 160°F. Season with salt and pepper.
Push the pork mixture to the side of the skillet. Add the remaining 2 tablespoons of vegetable oil to the empty space.
Crack the eggs into a bowl and beat lightly. Pour them into the oil and let them cook undisturbed for about 1 minute until they begin to set. Scramble gently and break into small pieces, cooking until fully set and reaching an internal temperature of 160°F. Mix the cooked eggs with the pork.
Add the cold rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes until the rice is heated through and begins to show light browning.
Add the frozen peas and carrots to the rice mixture. Continue cooking for 2-3 minutes, stirring frequently, until the vegetables are heated through.
Pour the soy sauce and sesame oil over the mixture. Toss everything together for 1 minute until well coated and combined. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

This recipe needs more like 25 minutes when you account for chopping the onion and the actual cook time after rice is ready, so the timer is optimistic for a weeknight. The ingredients are all standard finds at any Charlotte chain, but sesame oil costs $8–12 per bottle and you'll use only a tablespoon or two, making it a real expense if you're not already stocked. The math works out to roughly $1.50 per serving with ground pork at $4–5 per pound, which is solid; the bigger question is whether you have leftover rice chilled and ready, since fried rice needs day-old rice to avoid a mushy result. If you keep rice in the freezer this becomes a genuine weeknight win for feeding a crowd; if you're cooking rice from scratch, add another 45 minutes and it shifts to weekend territory.