Easy fried rice recipe with leftover pork meat. Quick midweek lunch or light dinner. Can be made with any kind of leftover meat.
Why make this recipe?
- Quick & easy to make
- The rice can be made in advance
- Use any kind of leftover meat you have
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What makes this recipe work
This is a very flexible recipe, where you can use any kind of leftover meat and pretty much any kind of green vegetables you have in your fridge or cupboard.
My top tips on making this recipe successfully the first time round
The trick is not to overcook the rice at the beginning so that it doesn’t go mushy and spoils the texture of the meal at the end. If you slightly undercook the rice, by the time you fry it and add all the other ingredients it will be perfect.
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Time saving tip
This is a very simple recipe, but what takes time is to make the rice. You can easily prepare the rice in advance (up to about 24 hrs before you want to use it), keep it in the fridge and then make the rest of the recipe just before you want to serve it.
Any specialist equipment needed?
It’s a good to have a large sturdy frying pan for this, but to be honest you can easily fry the rice in a large saucepan, griddle or something similar.
Allergies & dietary requirements
Not suitable for vegetarian, vegan diet.
Gluten free
Ingredients & Possible Substitutions
- 1-2 cups leftover pork meat (already cooked) or whatever you have left
- 1 cup rice white or brown rice
- 2 cups water more if needed
- ½ teaspoon salt
- 4 tablespoons oil
- 3 eggs
- 1/2 onion finely chopped
- ¼ cup red pepper chopped
- 3 tablespoons soy sauce or hoisin sauce or to taste
- 1-2 cloves garlic chopped or pressed
- 1 Tablespoon toasted sesame oil or more
- 2 green onions springs chopped
- salt & pepper to your taste
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How to make leftover pork fried rice
Cook the rice first by boiling water with a generous pinch of salt and the rice. Boil on medium heat and try to resist stirring the rice. Cook until soft (and more water if needed) and leave the rice to cool down (you can also do this the night before or in the morning). Keep the rice in the fridge if not using it straight away.
In a large frying pan or a skillet fry the eggs on a bit of oil or butter as if you are making scrambled eggs – mix them around a bit. Season lightly with salt and pepper. When they are done, set them aside to use later.
Chop all the vegetables (onion, pepper, garlic) and then add them to the frying pan together with some oil. Cook until the onion is a bit translucent – about 3-5 minutes.
Stir in the rice and continue to cook.
Add the soy sauce and stir through making sure that the rice doesn’t burn.
Add the chopped leftover pork and season with salt and pepper to your taste. Cook for few more minutes until the meat is warmed through and hot.
Add the scrambled eggs to the rice mix and mix them in.
Serve with some chopped green onion springs or other green herbs.
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How else you can make this recipe?
You can use a different type of meat – whatever meat you have. You can also add different types of vegetables to mix in with the rice – for example, carrot, leek, kohlrabi or fresh ginger etc.
How to serve this recipe
Serve hot with a side salad if you like or on it’s own.
Serving size
The rice amount is enough for 4 people, but if you know that you have leftover meat only for 2 people, use only 1/2 of the rice mixture. You can keep it for the second day and add different meat.
Can I scale up or down this recipe?
Yes, absolutely, you can adjust the recipe based on how many people you are cooking for or how much meat you have.
Can this recipe be made in advance?
You can certainly make the rice in advance and keep it in the fridge for 24 hrs before making the rest of the recipe.
How to store this recipe
Since we are already using leftover meat, I’d recommend to eat this dish on the same day.
Can I freeze this recipe
Because we are using leftover meat, it’s not particularly safe to freeze this recipe. You probably kept the leftover meat from the day before, so it’s best to eat it as soon as possible.
How to re-heat this recipe
Yes, you can use a microwave to heat this dish. Alternatively, heat on the frying pan on a very low heat and stir as needed.
Leftover Pork Fried Rice
Ingredients
- 1-2 cups leftover pork meat (already cooked) or whatever you have left
- 1 cup rice white or brown rice
- 2 cups water more if needed
- ½ teaspoon salt
- 4 tablespoons oil
- 3 eggs
- 1/2 onion finely chopped
- ¼ cup red pepper chopped
- 3 tablespoons soy sauce or hoisin sauce or to taste
- 1-2 cloves garlic chopped or pressed
- 1 Tablespoon toasted sesame oil or more
- 2 green onions springs chopped
- salt & pepper to your taste
Instructions
- Cook the rice first by boiling water with a generous pinch of salt and the rice. Boil on medium heat and try to resist stirring the rice. Cook until soft (and more water if needed) and leave the rice to cool down (you can also do this the night before or in the morning). Keep the rice in the fridge if not using it straight away.
- In a large frying pan or a skillet fry the eggs on a bit of oil or butter as if you are making scrambled eggs – mix them around a bit. Season lightly with salt and pepper. When they are done, set them aside to use later.
- Chop all the vegetables (onion, pepper, garlic) and then add them to the frying pan together with some oil. Cook until the onion is a bit translucent – about 3-5 minutes.
- Stir in the rice and continue to cook.
- Add the soy sauce and stir through making sure that the rice doesn't burn.
- Add the chopped leftover pork and season with salt and pepper to your taste. Cook for few more minutes until the meat is warmed through and hot.
- Add the scrambled eggs to the rice mix and mix them in.
- Serve with some chopped green onion springs or other green herbs.
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