No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Pork Fried Rice

Keep leftover rice on hand to whip up this one-pot dish. It's an economical, tasty supper that's faster than takeout.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Fried Rice

Source: Everyday Food, March 2011


  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 2 tablespoons plus 1/4 teaspoon soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 bunch scallions, white and green parts separated and thinly sliced
  • 1/2 pound ground pork
  • 2 carrots, shredded
  • 1/2 cup frozen peas
  • 2 cups cooked white rice (about 3/4 cup uncooked rice)
  • 2 tablespoons rice vinegar


  1. In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

  2. Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Cook's Note

Leftover cooked rice is perfect in this dish because it won't stick together in the skillet. For a lighter version, substitute ground turkey for the pork.

Reviews (10)

  • joanne64 6 Mar, 2015

    Wondering if I could use Chinese Stir Fry oil, or sesame oil for a more authentic flavor?

  • sfoulds7 25 Jul, 2014

    This is an excellent basic recipe that even the most novice cooks can make. My family absolutely loved it. Using fresh ginger is essential to the success of the recipe. I did use pork, and also substituted chopped sugar snap peas (about 1/2-3/4inches) instead of peas. As a seasoned cook with a repertoire of excellent recipes already, it is not often that I find a recipe to add to my collection. But this is one.Five Stars!!!!!

  • Christa JoAnna 20 Jun, 2014

    Wow!! This is SO simple & easy to make. In addition to the fresh ground sausage I added sausage that is linked! Oh Yes. My fiance loved it! Thanks for the excellent recipe. This is a keeper.

  • jenneeL 2 Mar, 2014

    We really like this recipe and it's super easy. Will keep as our go-to for quick pork fried rice. btw... PLEASE don't leave a review if YOU HAVEN'T EVEN TRIED IT (phoebew!). This is reviews from people who have tried the recipe.... it's not for opinions from people who haven't.

  • CN628 20 Feb, 2013

    This was delicious! I doubled the recipe and made some swaps and additions. (sugar snap peas, water chestnuts, brown rice, etc) It satisfied my chinese-takeout craving and helped me use some leftover pork!

  • saraddavis 7 Feb, 2012

    hi phoebew - this is from March 2011 issue of Everyday Food. I like to read it from the magazine as well.
    I made this with brown rice because that is all I had and it turned out great! The first time I made it with chicken and the second time I made it with leftover pork chops (all chopped up) it's such a great recipe, I'm so glad I found it!

  • Dionndre 30 Sep, 2011

    I tried this recipe after seeing it in one of the Everyday Food issues. It looked like something my husband would eat. We both loved it!

    Since my husband liked it so much, the second time I added a little extra rice because it would make more leftovers, but he didn't even touch the leftovers! I investigated why, and it was because the meat to rice ratio was apparently more pleasing in the original recipe.

    So, if you have a steak & potatoes type on your hands, don't add extra rice : )

  • Amy2160 23 May, 2011

    Loved this recipe! It was simple and tasted great! I did use part of a ham steak instead of ground pork as that is what I had on hand. And I used brown rice instead of white. I was nervous about the rice vinegar but it really "made" the dish, it adds such a nice fresh flavor. Will be making this again and again.

  • phoebew 14 May, 2011

    Have not made this recipe but often make my version of Fried Rice. Why not make it more healthful and make with brown rice. White rice has no value.

  • myrecipes 13 May, 2011

    It would be nice to see what issue of Everyday Foods this recipe can from as I have all the issues starting with #1.

Related Topics