Pork Fried Rice

Prep Time:
15 mins
Total Time:
15 mins

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.


  • 2 tablespoons vegetable oil

  • 2 eggs, lightly beaten

  • 2 tablespoons plus ¼ teaspoon soy sauce

  • 1 garlic clove, minced

  • 1 tablespoon minced peeled fresh ginger

  • 1 bunch scallions, white and green parts separated and thinly sliced

  • ½ pound ground pork

  • 2 carrots, shredded

  • ½ cup frozen peas

  • 2 cups cooked white rice (about ¾ 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 Notes

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

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