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Classic Pork Fried Rice

Classic Pork Fried Rice

This is a really delicious way to use leftover roast pork. You can also use leftover cooked sausages if you have them instead of pork. Its really tasty either way!

  • Total Time: 25 minutes
  • Yield: Serves 4


  • 2 TBS vegetable oil
  • 2 large free range eggs, lightly beaten
  • 3 TBS dark soy sauce, divided
  • 1 fat clove of garlic, peeled and minced
  • 1 TBS minced fresh gingerroot
  • 1 bunch of scallions, trimmed, white and green parts separated and thinly sliced
  • 1 cup of diced leftover cooked pork, or 4 leftover cooked pork sausages, cut into chunks
  • 2 small carrots, peeled and grated
  • A large handful of frozen peas
  • 2 cups cold cooked rice
  • 2 TBS rice wine vinegar


    1. Heat 1 TBS of the oil in a large non-stick skillet over high heat.
    2. Measure out the soy sauce.
    3. Mix ¼ tsp of it and beat it together with the eggs.
    4. Add the eggs to the heated pan, swirling them to coat the bottom of the pan. Cook and stir until thoroughly cooked, yet still moist.
    5. Scrape out of the pan into a bowl and set aside.
    6. Add the remaining oil to the pan. Heat.
    7. Add the ginger, garlic, and white bits of the scallion to the pan. Cook, stirring constantly, until quite fragrant.
    8. Add the pork. Cook and stir to heat through and brown a bit.
    9. Add the carrots, peas, and rice. Stir to combine. Add the cooked egg, remaining soy sauce and rice wine vinegar.
    10. Cook, stirring constantly, until the rice is coated with the mixture and everything is evenly distributed.
    11. Let cook, undisturbed, for about a minute longer until completely heated through.
    12. Sprinkle the green bits of scallion over top and serve immediately.
  • Author: Marie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner


  • Calories: 330