You can make this Easy Pork Fried Rice any time of the year thanks to frozen vegetables. Add them straight from the freezer to your skillet. Want to use frozen rice? That makes dinner even easier!
- 3 cups cooked rice, fresh or frozen
- 10 ounces lean pork loin, diced into 1/2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, divided
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 2 inches fresh ginger, minced or grated
- 1 cup frozen carrots and peas
- 3 large eggs, scrambled
- 1 tablespoon soy sauce
For the Chili Sesame Oil (Dad Add):
- 2 tablespoons toasted sesame oil
- 1 teaspoon chili oil
- 1/4 teaspoon red pepper flakes
- Pinch of sesame seeds
1 Prepare the rice: If using freshly-cooked rice, spread onto a baking sheet and let cool for 10-15 minutes. You can also stick the rice in the fridge to cool it quickly.
If using frozen rice, thaw the rice just enough so the grains can be separated.
2 Cook the pork: Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Season the pork cubes with the salt and pepper. Add the pork cubes to the skillet and cook, stirring occasionally, until pork is cooked through, 3-4 minutes. Remove from the skillet.
3 Cook the vegetables: Pour another tablespoon of oil into the skillet. Add the chopped onion, garlic, and ginger. Cook for a minute until fragrant and then add the frozen carrots and peas. Cook for 2-3 minutes or until the onions have softened and the frozen vegetables are warmed through. Remove from the skillet.
4 Make the Chili Sesame Oil (optional): While the vegetables cook, in a small bowl stir together the toasted sesame oil, chili oil, red pepper flakes, and sesame seeds. If you have the time, very gently warm this oil mixture in a small pan over low heat for a few minutes. Be careful not to make it so hot that the spices burn.
5 Finish the fried rice: Add the remaining two tablespoons of vegetable oil to the empty skillet. Turn your heat to medium (your skillet or wok should still be hot), add rice and spread it out in an even layer. Let the rice fry for 1-2 minutes or until it has some color. Then stir the rice, push it to the edges, and form a well in the center of the skillet.
Pour the eggs into the well. Let sit for a minute until they begin to cook, then stir just the eggs until they are 90% cooked. Once they are mostly cooked, stir the rice and eggs together to combine, then immediately stir in the cooked pork, vegetables, and soy sauce.
Toss or stir to combine well. Garnish with scallions and Chili Sesame Oil if using. Serve immediately.
LEFTOVERS! Leftovers will keep in the fridge for 5-7 days and can be reheated in the microwave on high heat until steaming hot. I recommend adding a tablespoon of water to each serving when you microwave it to rehydrate the rice a bit.
Once the pork fried rice is cool, you can scoop it into freezer-safe storage bags and store for up to three months.