Got leftover pork? Turn it into this delicious Leftover Pork Fried Rice in just 15 minutes! Perfect when time is short but you still want to eat well.
Easy peasy leftover pork recipe!
Got leftover roast pork? Need an easy peasy leftover pork recipe? Then you’ll love this super quick and simple Leftover Pork Fried Rice. It takes just 15 minutes to make and tastes AMAZING! Perfect when time is short but you still want to eat well.
How to make Leftover Pork Fried Rice
This Pork Fried Rice recipe could not be simpler. All you need to do is stir-fry the cooked pork, frozen peas and cooked rice (I use pouches of plain microwave rice to make this super easy and speedy!) Then add beaten eggs, plus some soy sauce and sesame oil. Finally, finish off with some spring onions and serve!
(See below for the full recipe card.)
A sneaky shortcut
To make this dish super quick and easy, I have a sneaky shortcut – I use microwavable pouches of rice! If you just get the plain ones, all you are buying is cooked rice, but it saves the faff of having to cook and cool rice (because you should always use cold rice to make fried rice).
**TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
Make it your own
This is such a flexible recipe, you can easily adapt it to what you have available in the fridge and cupboards. For example, you can…
- Use brown rice instead of white rice
- Add extra veggies, such as sweetcorn, peppers, carrots or mushrooms (instead of, or as well as, the peas)
- Use Worcestershire sauce instead of soy sauce
- Use cooked chicken, turkey or beef instead of the cooked pork
- Use pork mince instead of the cooked pork (fry up the pork mince before adding the cooked rice and frozen peas)
- Add some roasted peanuts or cashew nuts in at the end
(I’d love to hear about how you have adapted my recipe… Let me know in the comments section below!)
What to serve with pork fried rice
This Pork Fried Rice really is a complete meal on its own… and that’s how I usually eat it. But you can also serve it as part of a bigger meal together with some of your other Asian-inspired favourites, for example:
What to drink with pork fried rice
Like so many Asian-style recipes, Pork Fried Rice goes really well with aromatic white wines, such as Sauvignon Blanc, Viognier, Riesling (especially off-dry Riesling), Pinot Gris or Gewürztraminer. Alternatively, this dish also works well with dry, fruity rosés.
What to do with leftover pork fried rice?
I don’t recommend reheating this dish. Rice can lead to food poisoning if reheated incorrectly, and it is never a good idea to reheat food that has already been reheated once before.
And besides, it’s so delicious, you are very unlikely to have any leftovers!
Can you freeze leftover pork fried rice?
No, this recipe is not suitable for freezing.
If you like this recipe…
…you might also like:
Leftover Pork Fried Rice
- 1 tablespoons olive oil
- 500 g cooked long grain white rice (I use 2 x Tesco Long Grain Microwave Rice – see Note 1)
- 300-500 g leftover cooked pork diced into 1cm / ½inch cubes
- 100 g frozen peas
- 2 large eggs beaten
- 1 tablespoons sesame oil
- 1 tablespoons soy sauce (or tamari)
- 2 spring onions sliced finely (plus extra for garnish)
- Fresh coriander, chopped spring onions and/or sliced red chillies to garnish (optional)
- Put the olive oil in a large frying pan or wok and heat over a medium-high heat for 1 minute.
- Add the cooked rice, pork and frozen peas. Stir fry for 3 minutes.
- Meanwhile crack the eggs into a large mug or small jug and whisk together lightly with a fork. Make a well in the middle of the rice mixture and pour in the eggs – cook for 45 seconds, then mix the rice mixture and eggs together.
- Continue frying for 2 minutes, stirring occasionally, until you start to get some nice crispy brown bits.
- Stir through the soy sauce, sesame oil and spring onions and turn off the heat.
- Serve scattered with coriander, chopped spring onions and/or sliced red chillies (optional).
- I use pouches of microwave rice to speed up the cooking process and make this recipe even simpler. But, if you prefer, you can use ordinary uncooked long grain white rice instead. You will need to use approximately 250g uncooked rice. Cook according to packet instructions then cool the hot rice in a sieve under cold water until it’s properly cold, and drain thoroughly. **TOP TIP: break up the microwave rice by massaging it while it is still in the closed packet. This will ensure the cooked rice is beautifully separated and not in one big clump!**
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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