Pork Fried Rice

Dinner, Easy Winners, Pork


1 small yellow onion

3 tablespoons vegetable oil, divided

2 large eggs

8 ounces ground pork

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 cups cold cooked white or brown rice

1/2 cup frozen peas and carrots

2 tablespoons soy sauce or tamari

1 teaspoon toasted sesame oil


Dice 1 small yellow onion.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.

Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.

Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.


Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.


Calories 662
Fat 28.7 g (44.2%)
Saturated 6.6 g (33.1%)
Carbs 78.4 g (26.1%)
Fiber 4.8 g (19.2%)
Sugars 2.4 g
Protein 21.7 g (43.4%)
Sodium 572.0 mg (23.8%)