Pork Fried Rice

Pork Fried Rice

A delicious mix of vegetables and protein with lots of room for creativity.

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 3-4


1 small yellow onion
1/2 can ground pork OR 1 medium crown broccoli
3 cups cooked rice
1 can mixed veggies
8 oz. pack mushrooms – sliced
2 Tbsp. soy sauce
1 tsp. Chinese Five Spice
3 (or more) Tbsp. vegetable oil
½ tsp. salt
½ tsp. garlic powder
Black pepper, to taste


2 large eggs
1 tsp. toasted sesame oil


  1. THE DAY BEFORE: Cook 1 cup of rice according to package directions (1 cup of uncooked rice will become 3 cups of cooked rice). Refrigerate rice overnight.
  2. THE DAY OF: Dice onion, slice mushrooms, and open can of veggies. Open can of pork or cut broccoli into chunks. Drain canned veggies and pork.
  3. Heat 1 Tbsp. of vegetable oil in a wok or large pot over medium-high heat until shimmering. If you want eggs in your fried rice, gently scramble two eggs and set aside.
  4. Add onion to the pan and stir. Cook about 5 minutes until softened.
  5. If using broccoli, add to pan now and cook 3-5 minutes until its color begins to brighten, but is not fully cooked.
  6. Add mushrooms to pan and cook until they start to darken, about 3 minutes. If the mixture starts to stick to the pan at any point, add some water or a bit more oil.
  7. Add pork, garlic powder, salt, pepper, and Chinese Five Spice to pan and cook, breaking up the meat with a wooden spoon into small pieces, until the pork is warmed through, about 5 minutes.
  8. Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 3 cups cold cooked rice, the can of mixed veggies, and 2 tablespoons soy sauce, and stir until the rice is heated through, 2 to 3 minutes. (At this point, you can return the eggs to the pan and cook another 15-30 seconds.)
  9. Remove from heat and stir in additional spices, sesame oil if using it, or more soy sauce if desired.


  • This recipe is best with day-old rice – the rice will not get soggy and will hold up better when added to this dish. However, you can also make fresh rice, spread it out on a sheet pan, and refrigerate to let the rice cool and set.
  • If you want a bit of acid or heat, add lime juice, rice vinegar, mirin, or fish sauce, or sriracha or red pepper flakes.
  • Feel free to add additional veggies and/or seasoning – ginger, white pepper, and honey are all great additions to this dish! You can even add some orange juice with the soy sauce for some citrus flavor.