Pork Fried Rice
This is my pork version of fried rice, using diced pork loin instead of chicken or beef for a slightly different texture. Cold, day-old rice is still the key to keeping everything from turning gummy in the pan.
Dicing the pork small means it cooks through fast and browns nicely without drying out. Peas and carrots add color and a bit of sweetness that balances the savory soy sauce.
Scrambling the egg on its own before folding it back in is what keeps it from disappearing into the rice. This one comes together just as fast as my chicken version, which makes it an easy one to rotate in.
The recipe card has the full ingredient list and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This pork fried rice is a good way to use up pork loin without another roast.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Pork Fried Rice
YIELD
10 portions
ESTIMATED NUTRITION
565 calories • 46g protein • 53g carbs • 17g fat per portion
What I really like about this recipe is how well pork loin holds up to the quick, high-heat cooking fried rice needs.
Ingredients
• 3 3/4 lb pork loin, diced small
• 10 cups cooked rice, cold
• 2 1/2 cups peas
• 2 1/2 cups diced carrots
• 5 eggs, beaten
• 7 1/2 tbsp low-sodium soy sauce
• 2 1/2 tbsp sesame oil
• 2 1/2 green onion, sliced
Directions
1. Cook the pork in a hot pan until browned and cooked through; set aside.
2. Scramble the eggs in the same pan and set aside with the pork.
3. Add the cold rice, peas, and carrots to the pan and stir-fry 5–6 minutes; return pork and egg and add soy sauce.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
