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Fried Rice with Vegetables and Pork

Fried rice with pork, peas, carrots, and bell peppers.
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A quick and easy fried rice dish featuring tender pork and a medley of fresh vegetables. Perfect for a weeknight dinner or a tasty leftover makeover.

Ingredients

Scale

2 cups cooked white rice (preferably day-old)

1/2 pound pork tenderloin, cut into small cubes

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

2 tablespoons vegetable oil

1 small onion, diced

1 cup frozen peas and carrots, thawed

1 red bell pepper, diced

3 cloves garlic, minced

2 eggs, lightly beaten

2 green onions, sliced

Salt and pepper to taste

Instructions

1. Prepare Pork:

  • Season the pork cubes with salt and pepper.
  • In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
  • Add the pork and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

2. Cook Vegetables:

  • In the same pan, add the remaining 1 tablespoon of vegetable oil.
  • Add the onion, peas and carrots, red bell pepper, and garlic. Sauté for 3-4 minutes, until the vegetables are tender.

3. Add Rice and Pork:

  • Push the vegetables to one side of the pan and pour the beaten eggs into the empty side.
  • Scramble the eggs until fully cooked, then mix them with the vegetables.
  • Add the cooked rice and pork back to the pan, stirring to combine.

4. Season and Serve:

  • Add the soy sauce, oyster sauce, and sesame oil to the rice mixture. Stir well to coat everything evenly.
  • Cook for another 2-3 minutes, allowing the flavors to meld together.
  • Stir in the sliced green onions and serve hot.

Notes

For extra flavor, marinate the pork in a bit of soy sauce and ginger before cooking.

Use day-old rice for the best texture in fried rice.

Nutrition

Find it online: https://palmersdirecttoyou.com/fried-rice-with-vegetables-and-pork/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.