Pork Fried Rice
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.
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.
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
How To Make Pork Fried Rice
- 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, 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 dry. The additional water will help to break up the rice.
- Add the corn and stir it in until the corn is hot.
- Add the green onions and the scrambled eggs. Toss the rice to combine the ingredients.
Frequently Asked Questions
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.
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
Garlic Fried Rice
Restaurant Style Mexican Rice
Easy Cauliflower Rice {Keto Rice}
Coconut Rice with Fresh Mangoes
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.)
Pineapple Sweet Rolls with Cream Cheese Icing
Cucumber Kimchi Pickles
Hawaiian Fried Chicken
Japanese Beef Curry Recipe – Easy & Delicious
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Pork Fried Rice
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
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.
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