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Pork Fried Rice

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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.

Source: Everyday Food, March 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
409
  • MS10087807
    28 APR, 2017
    This is very good. Made it
    Reply
  • Lisa2273
    10 APR, 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.
    Reply
  • joanne64
    6 MAR, 2015
    Wondering if I could use Chinese Stir Fry oil, or sesame oil for a more authentic flavor?
    Reply
  • 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!!!!!
    Reply
  • 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.
    Reply
  • kittyonmyfoot
    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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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 : )
    Reply
  • 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.
    Reply

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