Easy Pork Fried Rice

Name: Easy Pork Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 cup Cooked rice (fresh or frozen); 10 oz Lean pork loin, diced into 1/2-inch cubes; ¼ tsp Salt; ¼ tsp Black pepper; ¼ cup Vegetable oil, divided; ½ medium White onion, chopped; 2 clove Garlic cloves, minced; 2 inch Fresh ginger, minced or grated; 1 cup Frozen carrots and peas; 3 large Large eggs, scrambled; 1 tbsp Soy sauce; 2 tbsp Sesame oil; 1 tsp Chili oil; ¼ tsp Red pepper flakes; 1 pinch Sesame seeds

Recipe GLPR1aa515fd8ba718

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Chinese

Main Course

25 min

574 cal

Servings: 4

Stovetop

SNAP eligible

A quick and satisfying pork fried rice loaded with tender diced pork, scrambled eggs, carrots, peas, and aromatic ginger and garlic. This Chinese-inspired dish comes together in just 25 minutes and is perfect for a weeknight dinner.

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Ingredients

3 cup Cooked rice (fresh or frozen)

10 oz Lean pork loin, diced into 1/2-inch cubes

¼ tsp Salt

¼ tsp Black pepper

¼ cup Vegetable oil, divided

½ medium White onion, chopped

2 clove Garlic cloves, minced

2 inch Fresh ginger, minced or grated

1 cup Frozen carrots and peas

3 large Large eggs, scrambled

1 tbsp Soy sauce

2 tbsp Sesame oil

1 tsp Chili oil

¼ tsp Red pepper flakes

1 pinch Sesame seeds

Directions

Season the diced pork with salt and black pepper, stirring to coat evenly.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the seasoned pork and cook until browned and cooked through, approximately 6–7 minutes. Transfer the cooked pork to a clean plate.
In the same wok or skillet, add the remaining 2 tablespoons of vegetable oil. Add the chopped onion and cook for about 2 minutes until softened. Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the frozen carrots and peas to the wok, stirring frequently, and cook for about 2 minutes until heated through.
In a small bowl, whisk together the eggs, then pour them into the wok. Scramble gently, stirring continuously until the eggs are fully cooked and broken into small pieces, about 2–3 minutes.
Add the cooked rice to the wok, breaking up any clumps as you stir. Mix continuously for 2–3 minutes to combine all ingredients and heat the rice throughout.
Return the cooked pork to the wok. Drizzle in the soy sauce, sesame oil, and chili oil. Toss everything together until well combined, about 1 minute.
Sprinkle the red pepper flakes and sesame seeds over the fried rice and give it one final toss. Divide among serving bowls and serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This recipe hits the Charlotte grocery basics cleanly—every ingredient except sesame oil is stocked at Harris Teeter, Food Lion, Walmart, and ALDI, and sesame oil is a quick add at any of those chains. The cost lands around $3 to $3.50 per serving if you use leftover rice and buy pork shoulder on sale, making it budget-friendly for a family weeknight. The stated 25 minutes assumes cooked rice on hand; if you're starting from dried rice, add 45 minutes, so plan accordingly or cook rice ahead. This is a forgiving, no-babysitting dish that reheats well and makes solid leftovers, though the eggs and fried texture fade slightly on day two.