Leftover Pork Fried Rice

A white bowl with leftover roast pork fried rice.

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 649kcal

Author: Daniela Apostol

Ingredients

2 cups leftover short grain rice
1 cup leftover roast pork
½ cup frozen mixed vegetables
2 spring onions
2 cloves of garlic
2 cm fresh ginger
2 tablespoon vegetable oil
1 tablespoon fresh parsley
2 tablespoon soy sauce

Instructions

Add the frozen mixed vegetables to a pan, cover with water and boil for 10-15 minutes until the veggies are tender.
Drain the water and set aside.
Heat up the oil in a pan or wok set over a high heat.
Chop the spring onions, peel and chop the garlic and ginger and stir fry them for 30 seconds to release their flavour.
Add the pork cut into cubes and stir.
In go the cooked veggies, and give another stir.
Beat the egg lightly, then make a well in the middle of the pan and pour the beaten egg in.
Use a fork to scramble it quickly.
Add the cooked rice, mix well, then add the soy sauce.
Give everything a good stir, then garnish with fresh parsley.
Serve immediately.

Video

Notes

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.

Nutrition