Leftover Pork Fried Rice

Leftover Pork Fried Rice made with leftover roast pork, leftover rice, frozen mixed vegetables, and scrambled egg, a delicious 15-minute dish that comes together really easily and it's a great midweek dinner when time is short, but you still want a nutritious hot meal.

As much as we love a good Chinese take-away, making our own egg fried rice at home is incredibly easy and super quick too. You can make it vegan by omitting the egg, and adding any veggies of your choice, pescatarian, by adding any fish and seafood, or meat based by adding any meat to it.

If you have leftover meat or fish, even better, the dish comes together really quick, although you can also cook the meat or fish first, then carry on making the dish like I did with my Chinese Chicken Egg Fried Rice and Prawn Fried Rice.

The good thing about a succulent Sunday roast is that we always end up with leftovers, and these can make the perfect addition to a fried rice. This dish works well either with leftover roast pork or roasted pork belly.

Jump to:

• Ingredients used
• Variations
• Step-by-step photos and instructions
• Expert tips
• Recipe FAQs
• Leftover Pork Fried Rice

Ingredients used

• leftover roast pork - cut into cubes
• cooked rice - I used leftover short grain rice, but leftover basmati rice always works
• mixed vegetables - cooked from frozen before adding them to the dish
• soy sauce - either regular soy sauce or a combo of light soy sauce and dark soy sauce
• oil - I used vegetable oil for frying
• spring onions, garlic and ginger - the very base of any good fried rice
• fresh parsley - for garnishing

Variations

My fried rice is cooked using leftover rice, however, you can still make it from scratch if you don't have any leftover rice. If basmati rice is used, I have a post about how to cook the perfect basmati rice.

If short grain rice is used, the rice to water ratio is different from basmati rice, I usually use 1 cup of rice to 2 cups of water for a perfectly fluffy rice.

One tip here, if you need to cook the rice from scratch and you are not in a rush, I would recommend cooling the rice down before adding it to the dish, it works way better this way.

Step-by-step photos and instructions

• heat up the oil in a pan set over a high heat
• add the chopped spring onions, peeled and chopped garlic and ginger and stir fry for 30 seconds
• add the chopped leftover roast pork and give it a stir
• in go the cooked mixed vegetables and stir again
• beat an egg lightly
• make a well in the middle of the pan and add the beaten egg

• use a fork to scramble it quickly and mix it with the veggies and meat
• add the cooked rice, mix everything well
• in goes the soy sauce, stir again and garnish with the chopped parsley
• serve immediately

Expert tips

Stir fried dishes come together really quick, so it is crucial to prep all the ingredients in advance, otherwise there is little time for chopping / grabbing ingredients in between the cooking steps.

Cooking it at a high heat ensures that the ingredients keep their shape and colour well, and it's as nutritious as it can be.

Recipe FAQs

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