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Fried Rice from Leftover Rice
Recipe for take-out style pork fried rice at home using leftover rice. Easy enough for a beginner cook.
Course Main Course, Side Dish
Cuisine Chinese
Keyword fried, pork, rice
Budget Frugal
Prep Time 12 minutes minutes
Cook Time 10 minutes minutes
Servings 4
Calories 321kcal
- 3 cups cooked medium grain rice leftover rice works best!
- ¼ cup chopped green onions the white part
- ¼ cup white onion diced
- ⅓ cup chopped carrot
- ⅓ cup frozen green peas
- ⅓ cup diced ham/pork chicken, shrimp, or cooked sliced beef
- 2 eggs beaten
- 1 small clove garlic pressed or finely minced (optional)
- ½ inch ginger knob finely chopped
- ½ teaspoon sesame oil optional
- ½ teaspoon salt
- 2 TBS soy sauce
- 2 teaspoon peanut oil
- Green onion tops sliced for garnish
- ¼ teaspoon black or white pepper I like white pepper in this dish
Heat 1 teaspoon of peanut oil in a wok or a large skillet on medium-high heat.
Put the carrots, ginger, and garlic in the pan and cook until softened.
Add the frozen peas and meat to the wok and stir to combine with the other vegetables.
Push the vegetables and meat to one side and add the second tablespoon of peanut oil.
Pour the lightly beaten eggs into the wok or skillet and cook as you would for scrambled eggs. Do not brown the eggs!
Add the rice and stir-fry together until heated through.
Turn the heat down to low, pour soy sauce, salt, and sesame seed oil (if using) and stir fry quickly.
You may lead less or more salt depending on taste and the meat you used. Garnish with sliced green onion tops.
Calories: 321kcal | Carbohydrates: 56g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 958mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2056IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 4mg