Make the most of your leftovers with this pulled pork fried rice recipe. Crispy rice, tender vegetables, and juicy shredded pork are stir-fried together for a savory, comforting one-pan meal that’s quick enough for weeknights and flexible enough to adapt to what you have on hand.
Why You’ll Love This Pulled Pork Fried Rice
- Quick and easy: The recipe is straightforward and fast, perfect for busy weeknights.
- Waste-fighting: It repurposes leftover pulled pork and chilled rice so nothing goes to waste.
- Budget-friendly: Uses pantry staples—soy sauce, frozen vegetables, eggs, and butter—making a flavorful meal without a big grocery bill.
What You’ll Need
Ingredients
Cooked white rice: Use rice that has been chilled in the refrigerator for at least 2–4 hours or overnight so it dries slightly and fries up crisp.
Leftover pulled pork: About 1 cup of shredded pork—barbecue, smoked, or oven-roasted—works well. Cut or shred any large pieces so they reheat quickly.
Frozen peas and carrots: About 1 1/2 cups (no need to thaw).
Eggs: Two large eggs, lightly whisked with a splash of water.
Garlic paste or minced garlic: About 1 teaspoon for savory depth.
Butter or neutral oil: For cooking the eggs and stir-frying the vegetables and rice. Swap to avocado or canola oil for a dairy-free version.
Soy sauce: Adds the classic savory seasoning. Use low-sodium if you prefer.
Sesame oil: A small amount (about 1/2 teaspoon) at the end gives a toasty, nutty finish—use toasted sesame oil if available.
Onion: One small white or yellow onion, diced.
Salt and pepper: To taste.
Equipment
Large skillet or wok: A heavy skillet that holds heat well—cast iron or a sturdy nonstick pan is ideal.
Spatula, whisk, measuring spoons: For stirring and preparing ingredients.
How to Make Pulled Pork Fried Rice
1. Cook the eggs
Whisk the eggs with a teaspoon of water and a pinch of salt and pepper. Melt about 1/2 tablespoon of butter in a skillet over medium heat, add the eggs, and stir until they’re mostly set but still slightly soft. Transfer the eggs to a plate and set aside.
2. Stir-fry the vegetables
Increase the heat to medium-high and add the remaining butter (about 1 1/2 tablespoons). Add the diced onion and 1/4 teaspoon salt and stir-fry for about 5 minutes until the onion is translucent. Add the frozen peas and carrots and cook for another 4–5 minutes until heated through and any excess moisture has mostly evaporated.
3. Reheat the pulled pork
Add the pulled pork and garlic paste to the skillet and stir-fry for 2 minutes to warm the pork through.
4. Add rice and seasonings
Add the chilled rice and stir-fry for about 3 minutes, pressing and tossing so the rice and pork develop a bit of crispness. Return the cooked eggs to the pan, pour in the soy sauce and sesame oil, and break the eggs up with a spatula as you stir to combine everything evenly. Taste and adjust salt and pepper as needed. Serve hot.
Tips for Success
- Use cold rice: Chilled rice fries up drier and crisper. If you only have freshly cooked rice, spread it out on a tray and chill until cool.
- Prep everything first: Stir-frying moves quickly, so measure, chop, and have ingredients ready before you heat the pan.
- Cook over high heat: High heat helps evaporate moisture quickly and encourages crisping. Let the pan heat thoroughly before adding ingredients.
- Keep stirring: Stir frequently so the rice, vegetables, and pork cook evenly and don’t burn.
Serving Suggestions
This fried rice works well as a satisfying main dish on its own, or you can pair it with simple sides for a larger meal—vegetable spring rolls, a light salad, or crispy tempura-style shrimp are good options.
Storage
- Refrigerate: Store cooled leftovers in an airtight container for up to 5 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best texture, reheat in a skillet over medium heat with a little oil or butter for 3–5 minutes until heated through. You can also microwave in 30-second bursts, stirring between intervals.
FAQs
Yes. Cubed leftover pork tenderloin works as a substitute. Because it’s leaner it may not crisp as much as shredded pulled pork, but it will still be flavorful. Cut into small pieces and follow the same reheating steps.
You can. Use fully cooked brown rice that has been chilled and allowed to dry slightly; the texture will be heartier and nuttier.
Absolutely. Bell pepper, green beans, edamame, corn, or a frozen mixed vegetable blend all work well. Save sliced green onion greens for garnish if you like.
Yes. For a dairy-free option, use a high-heat oil such as avocado or canola instead of butter. Avoid extra-virgin olive oil for high-heat stir-frying.
Recipe
Leftover Pulled Pork Fried Rice
Anne Aslanides
Ingredients
- 2 cups cooked white rice (chilled)
- 1 cup leftover pulled pork
- 2.5 tbsp soy sauce
- 1/2 tsp sesame oil
- 6 oz frozen peas and carrots (about 1.5 cups)
- 1 small onion, diced
- 2 eggs
- 1 tsp garlic paste
- 3/8 tsp salt, divided, plus more to taste
- 1/8 tsp black pepper, plus more to taste
- 2 tbsp butter, divided (or oil for dairy-free)
Instructions
- Crack eggs into a bowl with 1 tsp water and a dash of salt and pepper. Cook in 1/2 tbsp butter over medium heat, stirring, until mostly set. Remove and set aside.
- Add remaining butter (1.5 tbsp) to the skillet with the diced onion and 1/4 tsp salt. Stir-fry over medium-high heat for 5 minutes until the onion is translucent. Add frozen peas and carrots and cook 4–5 more minutes.
- Add pulled pork and garlic paste; stir-fry 2 minutes until warmed through. Add the chilled rice and stir for about 3 minutes to crisp the rice and heat the pork.
- Return the eggs to the pan, add soy sauce and sesame oil, and break the eggs up with a spatula while stirring until everything is evenly combined and hot.
- Taste and adjust with additional salt and pepper as needed. Serve immediately.
Notes
If you cook the eggs in the same pan, wipe it clean between cooking the eggs and stir-frying the vegetables to avoid excess browning. To make the dish dairy-free, use oil instead of butter.
Nutrition
Calories: 330 kcal • Carbs: 39 g • Protein: 15 g • Fat: 13 g
Nutrition info is an estimate. For accuracy, calculate using the exact ingredients you use.
Enjoy!
I hope you enjoy this easy pulled pork fried rice. It’s a simple, satisfying way to turn leftovers into a delicious meal—feel free to adapt the vegetables, rice, or seasonings to suit your taste.