Easy Pork Fried Rice with Frozen Vegetables Recipe

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Kathryn Rhodes Modified: March 23, 2022
Easy Pork Fried Rice with Frozen Vegetables Recipe

How To Make Easy Pork Fried Rice with Frozen Vegetables

Make a savory and filling meal with this pork fried rice tossed with carrots, peas, and scrambled eggs. Serve with chili sesame oil for some kick.

Preparation: 5 minutes
Cooking: 20 minutes
Total: 25 minutes



  • 3cupscooked rice,fresh or frozen
  • 10ozlean pork loin,diced into ½-inch cubes
  • ¼tspsalt
  • ¼tspblack pepper
  • ¼cupvegetable oil,divided
  • ½white onion,chopped
  • 2clovesgarlic,minced
  • fresh ginger,2 inches, minced or grated
  • 1cupfrozen carrots and peas
  • 3large eggs,scrambled
  • 1tbspsoy sauce

For the Chili Sesame Oil (Optional):

  • 2tbsptoasted sesame oil
  • 1tspchili oil
  • ¼tspred pepper flakes
  • pinchsesame seeds


  1. If using freshly-cooked rice, spread onto a baking sheet and let cool for 10 to 15 minutes. Or stick the rice in the fridge to cool it quickly.

  2. If using frozen rice, thaw the rice just enough so the grains can be separated.

  3. Heat a large skillet or wok over medium-high heat and add a tablespoon of oil. Season the pork cubes with salt and pepper.

  4. Add the pork cubes to the skillet and cook for 3 to 4 minutes, stirring occasionally until pork is cooked through. Remove from the skillet.

  5. Pour another tablespoon of oil into the skillet. Add the chopped onion, garlic, and ginger. Cook for 1 minute until fragrant and then add the frozen carrots and peas.

  6. Cook for 2 to 3 minutes or until the onions have softened and the frozen vegetables are warmed through. Remove from the skillet.

  7. While the vegetables cook, in a small bowl, stir together the toasted sesame oil, chili oil, red pepper flakes, and sesame seeds.

  8. If time permits, very gently warm this oil mixture in a small pan over low heat for a few minutes. Be careful not to make it so hot that the spices burn.

  9. Add the remaining 2 tablespoons of vegetable oil to the empty skillet. Turn the heat to medium (the skillet or wok should still be hot), add rice, and spread it out in an even layer.

  10. Let the rice fry for 1 to 2 minutes or until it has some color. Then stir the rice, push it to the edges, and form a well in the center of the skillet.

  11. Pour the eggs into the well. Let sit for a minute until they begin to cook, then stir just the eggs until they are 90% cooked.

  12. Once they are mostly cooked, stir the rice and eggs together to combine, then immediately stir in the cooked pork, vegetables, and soy sauce.

  13. Toss or stir to combine well. Garnish with scallions and Chili Sesame Oil if using. Serve immediately.

Recipe Notes

  • Leftovers will keep in the fridge for 5 to 7 days and can be reheated in the microwave on high heat until steaming hot. Add a tablespoon of water to each serving to rehydrate the rice a bit.
  • Once the pork fried rice is cool, scoop it into freezer-safe storage bags and store for up to 3 months.


  • Calories: 560.36kcal
  • Fat: 30.23g
  • Saturated Fat: 4.67g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 16.82g
  • Polyunsaturated Fat: 6.97g
  • Carbohydrates: 44.92g
  • Fiber: 3.90g
  • Sugar: 4.61g
  • Protein: 26.04g
  • Cholesterol: 181.32mg
  • Sodium: 481.77mg
  • Calcium: 75.11mg
  • Potassium: 610.26mg
  • Iron: 3.53mg
  • Vitamin A: 303.08µg
  • Vitamin C: 17.70mg
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