pork fried rice in gray bowl with leftover poerk
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5 from 10 votes

Pork Fried Rice

Pork Fried Rice is a great way to use up leftover roasted pork! This Pork Fried Rice is done, before you can go pick up takeout! Not to mention the fact that it is so much healthier! You control all of the ingredients!
Course Main Course, Side Dish
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 163kcal
Author Beth Neels
Cost $5



  • 2 eggs, whisked
  • 1 Tbsp cooking oil
  • 2 small stalks celery, diced
  • 1 large carrot, diced
  • 2 cloves garlic, minced
  • 3 scallions, bias sliced, thin
  • 3-4 Tbsp soy sauce
  • 2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 cups cooked rice, cold preferably cooked the day before
  • 1 cup diced pork


  • Add a bit of oil to wok. Pour in eggs, moving them around and breaking them into small pieces, as they cook. Once done, remove to a small plate.
  • Add a bit more oil to wok. Add carrots and celery. Stir fry for about 5 minutes, with the heat on medium high, to soften, slightly.
  • Add garlic and white parts of scallion. Stir fry a few more minutes. 
  • Add soy sauce, oyster sauce and sesame oil to the vegetables. Heat through.
  • Next, incorporate the rice with the vegetables and sauce. Then, add the pork and stir that in.
  • Lastly, add the scrambled eggs and carefully incorporate, so that the pieces don't fall apart. Serve hot!



Have all of your ingredients ready to go before you start stir frying.
Use rice that is cold and cooked the day before you make the fried rice.
Perfect for leftover leftover rice and ham or pork.


Calories: 163kcal | Carbohydrates: 17g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 69mg | Sodium: 603mg | Potassium: 210mg | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 2.3mg | Calcium: 28mg | Iron: 0.8mg