Pork Fried Rice

One of my favorite 15 minute meals on a busy night is fried rice. Homemade fried rice isn’t really fried and it uses up any leftover ingredients hanging out in your fridge. I promise that it will be enjoyed by all.

Fried rice tastes best when you use leftover rice or rice that you cook early in the day and let cool. This is definitely the kind of recipe that you can prepare in the morning or even the day before and, when you are ready to cook, it only takes a few minutes to throw all the ingredients together.

Simple ingredients

You can use absolutely any veggies or leftover meat (or no meat!) to make your meal. I saved about 2 slices of pork tenderloin from our dinner the other night and set it aside, but chicken would work just as well. You don’t need very much meat – just a few ounces – maybe the equivalent of a 1/2 of a chicken breast. The focus of this meal is the rice and the veggies.

I also like to scramble up 2 eggs for my fried rice. Totally optional, of course, but if you prefer a vegetarian fried rice, the scrambled eggs are a nice way to get a little bit of extra protein into this dish.


Ingredients: 

3 cups prepared rice, cold
1 or 2 tablespoons olive oil 
1 onion, sliced
2 or 3 cloves of garlic, sliced
1/2 a bunch of scallions, chopped
3 – 4 ounces pork or chicken, cooked and chopped (leftovers are perfect!)
2 or 3 carrots, cut into matchsticks
2 eggs, scrambled
Tamari sauce or soy sauce (a few tablespoons to taste)

Directions: 

1. Prepare your rice – set aside to cool.

2. Saute sliced onions and garlic in olive oil over medium heat.

3. Add rice, cooked pork, and carrots to the sauteed onions and garlic. Stir to combine. Cook for a few minutes over medium heat to soften up the carrots and warm up the rice.

Baby R enjoying his Pork Fried Rice

4. Remove from heat. Add scrambled eggs and chopped scallions.

5. Add tamari sauce or soy sauce to taste. Serve. Enjoy!!

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