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Leftover Pork Fried Rice

A fast and easy one-pan meal that puts a new twist on leftovers. You decide how much oil you need, since you know your pan and stove best. The method in cooking fried rice is to let the rice cook for a little bit (30-60 seconds, you be the judge) then stir it up and let it cook briefly again. Repeat, adding ingredients from time to time.
Prep Time20 mins
Cook Time10 mins
Rice Chilling Time2 hrs
Course: main dish
Cuisine: Chinese
Servings: 4


Cooked Rice

  • 1 cup long grain white rice
  • 2 cups water
  • ½ teaspoon salt

Fried Rice

  • 4+ Tablespoons vegetable or canola oil
  • 3 eggs, beaten with a pinch of salt and pepper
  • ½ cup chopped onion
  • 1 carrot, sliced thin
  • pinch red pepper flakes, optional
  • 3 cups cooked rice, chilled cold
  • 3 Tablespoons soy sauce, or more to taste
  • 1 Tablespoon bottled Hoisin sauce
  • ¼ cup finely chopped pepper, jalapeno or sweet peppers
  • 2 Tablespoons minced ginger, fresh or bottled
  • 2 teaspoons chopped garlic
  • 1 Tablespoon toasted sesame oil, or more
  • ½ teaspoon black pepper
  • cups chopped leftover pork or other cooked meat
  • 4 green onions, chopped


Rice Cooking

  • Bring 2 cups of water to a boil with salt. Add rice, stir ONCE, reduce heat to low and cook, covered, approximately 20 minutes until rice is tender. Test a small bite for doneness without stirring.
  • Place cooked rice on a platter in the refrigerator to chill at least 2 hours or overnight.

Fried Rice

  • Heat a large heavy skillet until hot. Add 1-2 tablespoons of oil to the pan, stir to coat, then pour in your beaten eggs. Gently and quickly cook them, stirring and flipping occasionally until barely done. Remove to your serving bowl. You'll return them to the rice later.
  • Add a few more tablespoons of oil to the hot skillet, then the onion, carrot and red pepper flakes. Cook about 2 minutes. Add the cold rice and break up with your spatula. Adjust heat as necessary. Continue to stir and break up rice.
  • Pour the soy sauce and Hoisin sauce over the rice. Stir through. Add more oil whenever necessary by scraping a clear spot in the skillet and pouring it there before stirring again. Allow the rice to cook a minute, stir, cook again. Monitor the heat, you want the rice to crackle and fry, but not burn or stick.
  • Stir in the diced pepper, ginger, garlic, sesame oil, black pepper and cooked pork. Let cook another minute or more, stirring occasionally.
  • Taste and adjust with more soy sauce or sesame oil as needed. When it's to your liking and is heated through, stir in the chopped green onion and cooked eggs and serve.


  • Use any meats or vegetables you like; many leftovers work well.  In this photo I added some partially cooked cabbage leaves leftover from making stuffed cabbage. 
  • You can cook your rice ahead - even a few days.  I'll often decide I want to make fried rice for dinner tomorrow, so I'll cook the rice the evening before during dinner. Or I'll cook it in the morning while making coffee and getting breakfast. Either way, it takes no time out of my day and it's well-chilled.
  • I've also cooked my rice not long before I want to make fried rice, then chilled it on a small sheet pan in the freezer.
  • You can try this same concept with cooked linguine noodles and make a version of Lo Mein. Yum!