Leftover Pork Fried Rice
Leftover Pork Fried Rice turns day-old rice and chopped pork into a hot, wok-tossed meal with buttery aromatics, sweet peas and carrots, and fluffy soy-seasoned eggs. The grains fry up lightly golden with garlicky depth and a gentle onion bite, perfect for a satisfying lunch or weeknight dinner. Serve immediately with fresh green onion tops for a bright finish.
- Prep15 mins
- Cook10 mins
- Serves2
- DifficultyEasy
- 1
Whisk the eggs with the soy sauce in a bowl. Stir in the rice, breaking up any clumps; set aside.
- 2
Melt the butter in a wok over medium-high heat. Add the garlic, the white part of the green onion, the peas and carrots, and the onion slices. Stir-fry for 3 minutes; stir in the pork.
- 3
Pour the egg mixture into the wok; stir-fry until the eggs are cooked through, the rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with the chopped green onion tops.
- Calories 1452.46 kcal High
- Protein 53.36 g Good Source
- Carbs 217.56 g Moderate
- Total Fat 29.97 g High
- Saturated Fat 15.67 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 370.72 mg High
- Sodium 2735.82 mg High
- Fiber 1.81 g Low Source
- Sugar 7.73 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 1328.55 mg Good Source
- Iron 9.1 mg Good Source
- Potassium 233.02 mg Low Source
- Vitamin A 354.25 mcg_rae Good Source
- Vitamin C 155.1 mg Good Source
- Vitamin D 4.48 mcg Good Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Soy 🌱
- Garlic 🧄
- Onions 🧅