Pork and Vegetable Fried Rice
This satisfying pork and vegetable fried rice is made with day-old rice, tender ground pork, and crisp vegetables in a savory soy-based sauce. It freezes in individual portions perfectly, making it one of the most convenient grab-and-reheat meals you can stock your freezer with.
A savory and filling pork fried rice that freezes in handy single-serve portions for quick meals.
Nutrition per serving
Ingredients
Main
Grains
Sauce
Vegetables
Protein
Aromatics
Instructions
Cook the Pork
Heat a large wok or skillet over high heat. Add the ground pork and cook, breaking it apart, until fully browned and cooked through, about 6 to 7 minutes. Drain excess fat and push the pork to the side of the pan.
Cook Eggs and Aromatics
Add the minced garlic to the pan and stir for 30 seconds. Pour the beaten eggs into the cleared area and scramble until just set, about 2 minutes. Combine with the cooked pork.
Fry the Rice
Add the day-old rice and thawed mixed vegetables to the wok. Stir-fry everything together over high heat for 4 to 5 minutes, breaking up any clumps of rice. Pour the soy sauce over everything and toss well to coat evenly.
Cool and Freeze
Spread the fried rice on a baking sheet and allow it to cool completely. Portion into freezer-safe bags or containers. Freeze for up to 2 months. Reheat in the microwave covered with a damp paper towel or in a skillet over medium heat with a splash of water.
Substitutions
Common mistakes
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