Quick Easy Pork Fried Rice Recipe

My Kind of Kitchen Magic

Let me tell you about fried rice. It is pure kitchen magic. You take little bits of this and that. You stir them together in a hot pan. Suddenly, you have a whole meal. It makes me feel clever every time.

This pork fried rice is my new favorite trick. It comes together so fast. You probably have most things in your freezer and cupboard. That is why this matters. A great meal does not need fancy stuff. It just needs a good idea.

A Little Story About Leftovers

I learned this from my friend Marie. She never wastes a single grain of rice. One night, she made too much. The next day, she made fried rice for lunch. I still laugh at that. Her “mistake” turned into the best meal.

That is the secret. Day-old rice works best. Fresh rice can get a bit sticky. Old rice is drier. It soaks up the sauce perfectly. Do you have a container of leftover rice in your fridge? Tell me what you usually do with it.

Making the Sauce & Sizzling the Pork

First, we make the sauce. Just mix soy sauce, brown sugar, ginger, and garlic. Doesn’t that smell amazing? The brown sugar is my little trick. It balances the salty soy sauce. It makes everything taste round and happy.

Then, cook the pork chops. A hot pan gives them a nice brown color. That color is flavor. Do not worry if they are not fully cooked yet. They will finish later with the rice. This matters because it keeps the pork from getting tough and dry.

The Best Part: The Egg Hole

This is my favorite step. Push all the rice to the sides of the pan. You make a little hole in the middle. Crack your eggs right into that hole. Scramble them right there.

It feels like a secret chef move. As the eggs cook, you pull the rice back in. Everything mixes together beautifully. *Fun fact: This method has a name. Chefs call it a “well.”* What is your favorite part of cooking? Is it mixing, or maybe tasting?

Why This Feels So Good

This recipe is more than food. It is a feeling. You made something real and tasty. You used simple things. You did not follow a hundred hard steps. That is a good feeling for anyone, at any age.

It also feeds people you love. That is the most important part. One big skillet makes enough for four. It brings everyone to the table. What is a meal that always makes you feel happy and full? I would love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Cooked rice	2 cups	1 cup uncooked. Basmati or Jasmine work best. Day old rice works best.
Boneless center cut pork chops	1 pound
Frozen mixed vegetables	1 (16 oz) bag
Soy sauce	1/2 cup
Brown sugar	1 tablespoon
Ground ginger	1/4 teaspoon
Minced garlic	1 teaspoon
Eggs	3

My Quick Pork Fried Rice, A Family Favorite

Hello, dear! Let’s make my quick pork fried rice. It’s a lifesaver on busy nights. My grandson requests it every week. I think he just likes cracking the eggs. Doesn’t that smell amazing when it all comes together?

You’ll need cooked rice. Day-old rice is the secret hero here. It fries up perfectly, not mushy. (My hard-learned tip: Spread fresh rice on a plate to cool fast. It mimics day-old rice beautifully!). Now, let’s get that skillet hot and tell a little story.

Step 1: Lightly grease a big skillet. Cook your pork chops for a few minutes each side. They should look nice and brown. Let them cool a bit on a plate. Then just chop them into bite-sized pieces. Don’t worry if they seem pink inside. They’ll finish cooking later with the rice.

Step 2: While the pork cooks, make your sauce. Just mix soy sauce, brown sugar, ginger, and garlic. The brown sugar makes it so friendly. I still laugh at that time I used salt instead of sugar. What a mistake! Give it a good stir until the sugar dissolves.

Step 3: Toss your frozen veggies into the hot skillet. No need to thaw them first. Cook them for a few minutes until they’re not frozen solid. I love the pop of color they bring. It’s like a little garden in your pan. What’s your favorite veggie mix? Share below!

Step 4: Now, add your rice and that yummy sauce. Stir it all around. Add the pork pieces back in. Let it cook together for five minutes. Stir it every so often. You’ll see the rice soak up all that saucy goodness. The pork will finish cooking perfectly.

Step 5: Here’s the fun part. Push all the rice to the edges. You’ll have a hole in the middle. Crack your eggs right into that space. Scramble them up with a spatula. As they cook, pull the rice back in. Keep mixing until the eggs are done. And just like that, dinner is ready!

Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Quick Meal

Three Fun Twists to Try

This recipe is like a friendly base. You can change it up so easily. Here are three ideas I love. They make it feel like a whole new meal. My neighbor gave me the pineapple idea. It’s surprisingly good!

Breakfast Swap: Use diced ham instead of pork chops. It’s already cooked! Add it at the very end.

Tropical Twist: Add a cup of diced pineapple with the veggies. It adds a sweet, sunny flavor.

Spicy Kick: Stir in a spoonful of sriracha with the sauce. Top with extra for those who like it hot.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

I love serving this right from the skillet. It feels so cozy. Scoop it into bowls. You could add a sprinkle of green onion on top. A little extra soy sauce on the table is always welcome. Sometimes we have crispy egg rolls on the side. They’re a fun treat.

For drinks, my husband likes a cold lager with his. It cuts through the rich flavors nicely. For the kids and me, we love fizzy ginger ale. It’s sweet and spicy in the best way. A glass of cold water is perfect, too. Which would you choose tonight?

Keeping Your Fried Rice Fresh and Ready

This recipe makes a wonderful lunch the next day. Let it cool completely first. Then pop it in an airtight container in the fridge. It will be good for three to four days. You can also freeze it for up to three months. I like to freeze it in single-serving portions. This makes for a quick meal on a busy day.

To reheat, just warm it in a skillet with a tiny bit of oil. A microwave works too. Add a splash of water to keep it moist. I once reheated it without that splash. The rice got a bit dry. We still ate it, but I learned my lesson!

Batch cooking like this saves so much time. It means a good meal is always close by. This matters on evenings when you are just too tired to cook. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Fried Rice Hiccups

Is your fried rice turning out soggy? Day-old rice is your secret weapon. Freshly cooked rice has too much moisture. I remember using warm rice once. It made a mushy mess. Let your rice cool and dry out a bit first.

Is the pork a little tough? Be sure not to overcook it in the first step. It will finish cooking later with the rice. Cutting it against the grain also helps. This makes each piece more tender and easy to chew.

Are the flavors not quite right? Taste your sauce before adding it. You can adjust it to your family’s liking. A little more ginger or garlic can make it perfect. Getting these small things right builds your cooking confidence. It also makes your food taste exactly how you want it. Which of these problems have you run into before?

Your Fried Rice Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use tamari or a gluten-free soy sauce. The taste is very similar.

Q: Can I make it ahead?
A: Absolutely. Follow the storage tips above. It reheats beautifully.

Q: What other meat can I use?
A: Chicken, shrimp, or even diced ham work great. Use what you have.

Q: Can I double the recipe?
A: You can, but cook it in two batches. One big batch will steam, not fry.

Q: Any optional add-ins?
A: A dash of sesame oil at the end is lovely. Fun fact: A little pineapple makes it sweet and tropical! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It is a cozy, filling meal that comes together fast. Cooking should be fun, not stressful. My kitchen is always a little messy, and that is just fine.

I would love to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest! I always look for your photos. Thank you for letting me share my table with you.

Happy cooking!
—Anna Whitmore.