Pulled pork fried rice is a savory, satisfying one-pan dish that turns leftover pulled pork and cold rice into a quick, flavorful meal. The smoky, tender pork pairs perfectly with crisp vegetables, fluffy rice, and a savory soy-based sauce, making it a great way to repurpose leftovers into something new and exciting. This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
Ingredients
- 3 cups (540 g) cooked and chilled white rice (preferably day-old)
- 2 cups (280 g) pulled pork, shredded
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup (150 g) frozen peas and carrots, thawed
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce (optional)
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon (2.5 g) white pepper (or black pepper)
- Salt to taste
Instructions
- If using fresh rice, spread it on a baking sheet and let it cool completely, then refrigerate for at least 30 minutes (or up to overnight) to dry it out. This step is crucial for achieving fluffy, non-mushy fried rice.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or nonstick skillet over high heat. Add the beaten eggs and scramble them quickly until just set, about 30 seconds. Transfer the eggs to a plate and set aside.
- Add the remaining 1 tablespoon (15 ml) of oil to the same pan. Add the white parts of the green onions and the garlic. Stir-fry for 15 seconds until fragrant.
- Add the pulled pork and stir-fry for 2-3 minutes until heated through and slightly crispy at the edges.
- Add the thawed peas and carrots and stir-fry for 1 minute.
- Add the chilled rice to the pan. Break up any clumps with a spatula and toss everything together. Stir-fry for 3-4 minutes until the rice is evenly coated and heated through.
- Pour the soy sauce, oyster sauce (if using), sesame oil, and white pepper over the rice. Toss to combine.
- Add the scrambled eggs back to the pan and mix gently.
- Taste and add salt if needed. Garnish with the remaining green onion tops and serve immediately.
Tips
- Use cold rice: Freshly cooked rice is too moist and will result in sticky, clumpy fried rice. Day-old rice that has been refrigerated is best because the grains dry out and separate easily.
- High heat: Cook over high heat to get that smoky “wok hei” flavor and to prevent the rice from steaming.
- Customize your protein: If you don’t have pulled pork, use leftover pork shoulder, pork loin, or even rotisserie chicken. Adjust the seasoning accordingly.
- Don’t overload the pan: If you have a large batch, cook in batches to avoid overcrowding, which lowers the temperature and makes the rice soggy.
Serving Suggestions
Serve this pulled pork fried rice as a complete meal on its own, or pair it with a simple side of steamed bok choy or a crisp cucumber salad. For an extra kick, drizzle with sriracha or chili crisp. It also makes a great side dish for grilled meats or as a filling for lettuce wraps.
Variations
- Spicy: Add 1-2 teaspoons of sriracha or gochujang to the sauce for heat.
- Vegetable-packed: Add diced bell peppers, broccoli florets, or snap peas along with the peas and carrots.
- Pineapple: Add 1/2 cup (85 g) of diced pineapple for a sweet and savory Hawaiian twist.
- Kimchi: Stir in 1/2 cup (85 g) of chopped kimchi for a tangy, spicy flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place the fried rice in a skillet over medium-high heat with a splash of water or soy sauce, stirring until hot. Alternatively, microwave in 30-second intervals, stirring between, until heated through. For best texture, avoid reheating more than once.
Frequently Asked Questions
Can I use fresh rice? Yes, but it must be cooled and dried first. Spread freshly cooked rice on a baking sheet and refrigerate for at least 30 minutes before using.
What if I don’t have oyster sauce? You can substitute with hoisin sauce or simply omit it. Add a little extra soy sauce to compensate for the saltiness.
Can I make this vegetarian? Absolutely! Replace the pulled pork with shredded jackfruit or extra tofu, and use a vegetarian oyster sauce or mushroom sauce.
How do I get crispy pulled pork? After adding the pork to the pan, let it sit undisturbed for 1-2 minutes before stirring to allow it to brown and crisp up.
Is it safe to reheat fried rice? Yes, as long as it was refrigerated within 2 hours of cooking and reheated to an internal temperature of 165°F (74°C) to ensure food safety.
Can I freeze fried rice? Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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