Rating: 3.22 stars
405 Ratings
  • 5 star values: 78
  • 4 star values: 79
  • 3 star values: 127
  • 2 star values: 95
  • 1 star values: 26

If you have any leftover cooked rice, use it for this dish -- it won't stick together in the skillet and it's an economical, tasty supper that's faster than takeout.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Notes

For a lighter version, substitute ground turkey for the pork.

Reviews (12)

405 Ratings
  • 5 star values: 78
  • 4 star values: 79
  • 3 star values: 127
  • 2 star values: 95
  • 1 star values: 26
Rating: Unrated
04/28/2017
This is very good. Made it
Rating: 2 stars
04/10/2015
This was a quick, easy recipe but I did not love it. I usually use sesame oil when I make fried rice and I thought the end result was really missing that flavor. The family ate it but it won't be a repeat dish.
Rating: Unrated
03/06/2015
Wondering if I could use Chinese Stir Fry oil, or sesame oil for a more authentic flavor?
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Rating: 5 stars
07/25/2014
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!!!!!
Rating: 5 stars
06/20/2014
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.
Rating: 5 stars
03/02/2014
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.
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Rating: 5 stars
02/20/2013
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!
Rating: Unrated
02/07/2012
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!
Rating: 4 stars
09/30/2011
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 : )
Rating: 5 stars
05/23/2011
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.
Rating: Unrated
05/14/2011
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.
Rating: Unrated
05/13/2011
It would be nice to see what issue of Everyday Foods this recipe can from as I have all the issues starting with #1.