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    Home » Recipes » Fried Rice

    Pork Fried Rice

    Published: Nov 29, 2022 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    Hawaiian Style Pork Fried Rice Recipe

    This yummy pork fried rice is a spin on Hawaiian fried rice. It's made with my Smoked Kalua Pulled Pork. This fried rice recipe is easy to make with simple ingredients and a great way to use leftover rice.

    I promise you will love this island-style Hawaiian pork fried rice recipe as much as my Spam Fried Rice recipe.

    hawaiian pork fried rice in a bowl with chopsticks. made with shredded kalua pork

    Don't worry if you don't have Kalua pork on hand you can also use any leftover pulled pork, leftover pork chops, or roast pork tenderloin.

    Pork Fried Rice Ingredients

    Fried rice ingredients are super flexible. This recipe is meant to be something you can throw together in less time than it takes to order takeout. With a few leftover staples, mainly rice, protein, and some vegetables, you can make this quick and easy dinner with leftover pulled pork and rice.

    Check out my other fried rice recipes for inspiration.

    the best hawaiian jpork fried rice close up with lots of green onions and corn

    What You'll Need For This Recipe

    • Toasted sesame oil
    • Leftover pulled pork or leftover pork chops. You can also use ground pork in this recipe.
    • Leftover cooked white rice refrigerated overnight
    • Garlic and ginger
    • Corn kernels, fresh or frozen
    • Green onions sliced
    • Eggs scrambled
    • Rice wine vinegar
    • Shoyu or soy sauce
    ingredients for pork fried rice

    How To Make Pork Fried Rice

    1. Prepare the vegetables: Slice the green onions and set them aside. Measure out 1 cup of corn kernels. Set them aside. You can use fresh or frozen corn.
    2. Mince the garlic and ginger: Finely mince or press 2 to 3 garlic cloves. Use a Microplane to grate 2 teaspoons of fresh ginger. As a shortcut, you can use pre-prepared garlic and ginger.
    3. Scramble the eggs: Whisk the eggs together and add a little salt and pepper, if desired. Add a teaspoon of toasted sesame oil to a small skillet, scramble the eggs, and set them aside.
    4. Make the pork fried rice: Add a few teaspoons of sesame oil to a large, heavy skillet or a wok. Add the garlic and the ginger. Sauté for a few minutes until they are fragrant.
    5. Add the shredded pork to the skillet and sauté until it's thoroughly warmed.
    6. Add the rice wine vinegar and shoyu. Use a wooden spoon to break up the rice. You can add a few tablespoons of water if the rice is dry. The additional water will help to break up the rice.
    7. Add the corn and stir it in until the corn is hot.
    8. Add the green onions and the scrambled eggs. Toss the rice to combine the ingredients.

    Frequently Asked Questions

    How long does pork fried rice last in the fridge?

    Pork fried rice will last, stored in the fridge in an airtight container for up to a week. And in the freezer for several months.

    How to reheat pork fried rice?

    To reheat fried rice.

    On the stovetop: Add a few teaspoons of oil to a skillet over medium-low heat. Add the fried rice to the skillet and cover with a lid. If the rice seems dry, add a tablespoon of water. Let the rice heat and steam until it is thoroughly warmed.

    In the microwave: Add a little water to the fried rice. Cover with plastic wrap and microwave on high for 2 to 3 minutes. Stir and continue to heat in 30-second increments, if needed.

    More Fried Rice Recipes

    • Fried Rice Take Out Style
    • Spam Fried Rice
    • Cilantro Lime Cauliflower Fried Rice
    • Spicy Dirty Rice and Beans
    • Mexican Rice - Restaurant Style
    • How to Make an Easy Curry Risotto
    • Chinese Take Out Fried Rice
    • Cilantro Lime Cauliflower Rice
    • Spam Fried Rice

    More Hawaiian Recipes

    Check out our Hawaiian recipes for your next luau-themed party OR just because. We have tiki cocktails, Hawaiian appetizers, main dishes, and sides.

    And you must try the authentic Malasadas or some of our favorites like Shoyu Chicken or Smoked Kalua Pork (close to the real thing.)

    • Hawaiian Coleslaw - Sweet & Savory
    • Smoked Kalua Pork - Authentic Hawaiian Flavor
    • Japanese Beef Curry Recipe - Easy & Delicious
    • Hawaiian Shoyu Chicken
    pork fried rice hawaiian style

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    hawaiian pork fried rice made with smoked kalua pork served in a bowl with chopsticks
    Favorite Saved!

    Pork Fried Rice

    Laura Reigel
    This yummy pork fried rice is a spin on Hawaiian fried rice. It's made with my Smoked Kalua Pulled Pork. This fried rice recipe is easy to make with simple ingredients and a great way to use leftover rice.
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 15 mins
    Course Side Dish
    Cuisine Hawaiian
    Servings 8
    Calories 248 kcal

    Ingredients
      

    • 1 tablespoon sesame oil
    • 2 cups leftover pulled pork or leftover pork chops
    • 3 to 4 cups leftover cooked white rice refrigerated overnight
    • 2 teaspoons ginger
    • 2 teaspoons garlic minced
    • 1 cup corn kernels fresh or frozen
    • ⅓ cup green onions sliced
    • 3 large eggs scrambled
    • 2 to 3 tablespoons rice wine vinegar
    • 2 tablespoons shoyu
    Prevent your screen from going dark

    Instructions
     

    • Prepare the vegetables: Slice the green onions and set them aside. Measure out 1 cup of corn kernels. Set them aside. You can use fresh or frozen corn.
    • Mince the garlic and ginger: Finely mince or press 2 to 3 garlic cloves. Use a microplane to grate 2 teaspoons of fresh ginger. As a shortcut, you can use pre-prepared garlic and ginger.
    • Scramble the eggs: Whisk the eggs together and add a little salt and pepper, if desired. Add a teaspoon of toasted sesame oil to a small skillet and scramble the eggs, and set them aside.
    • Make the pork fried rice: Add a few teaspoons of sesame oil to a large heavy skillet or a wok. Add the garlic and the ginger. Sauté for a few minutes until they are fragrant.
    • Add the shredded pork to the skillet and sauté until it's thoroughly warmed.
    • Add the rice wine vinegar, and shoyu. Use a wooden spoon to break up the rice. You can add a few tablespoons of water if the rice is on the dryer side. The additional water will help to break up the rice.
    • Add the corn and stir it in until the corn is completely warm.
    • Add the green onions and the scrambled eggs. Toss the rice to combine the ingredients.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 248kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 2gTrans Fat: 0.01gCholesterol: 95mgSodium: 642mgFiber: 1gSugar: 10gCalcium: 53mgIron: 1mg
    Keyword fried rice recipe, hawaiian side dish, pork fried rice
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!

    More Fried Rice Recipes

    • Easy Cauliflower Rice {Keto Rice}
    • Restaurant Style Mexican Rice
    • Coconut Rice with Fresh Mangoes
    • Spicy Dirty Rice – Rice, and Beans
    3 shares

    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

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    laura reigel from foodology geek profile shot

    Hi, I'm Laura! Welcome to Foodology Geek restaurant-inspired recipes & culinary science.

    You'll recipes inspired by restaurants that I visit when I travel. I recreate them in my kitchen so that you can make them in yours.

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