Delicious Pulled Pork Fried Rice

If you ask me, leftover pulled pork is a goldmine in the kitchen.

This Asian-inspired twist on classic fried rice makes good use of that smoky BBQ pork sitting in your fridge. The tender meat mixes perfectly with fluffy rice, crispy vegetables, and just the right amount of soy sauce.

It’s quick to throw together, using basic ingredients you probably already have on hand. The combination of the sweet pulled pork and the savory fried rice creates something that’s totally different from the original BBQ dish.

It’s a practical weeknight dinner that’s filling and satisfying – the kind of meal that makes everyone at the table happy.

What Kind of Rice Should I Use?

For fried rice, day-old cooked white rice is actually your best friend – fresh rice tends to be too sticky and can turn mushy when stir-fried. Long-grain white rice like jasmine or basmati works great because the grains stay separate and don’t clump together. If you’re in a pinch and need to use freshly cooked rice, spread it on a baking sheet and pop it in the fridge for an hour to help dry it out a bit. Just avoid using short-grain or sushi rice for this dish, as these varieties are too sticky and won’t give you that classic fried rice texture with separate, distinct grains.

Options for Substitutions

This recipe is super adaptable and perfect for using up leftovers. Here are some easy swaps you can try:

• White rice: Day-old rice works best for fried rice, but you can use brown rice, jasmine, or even cauliflower rice. Just make sure it’s cold when you start cooking – hot rice will turn mushy!
• Pulled pork: No pulled pork? No worries! Try using leftover chicken, shredded beef, diced ham, or even cooked shrimp. For a vegetarian version, try crumbled tofu or tempeh.
• Frozen peas and carrots: Feel free to use any veggie mix you have on hand. Fresh vegetables work too – just cook them a bit longer. Try corn, green beans, bell peppers, or broccoli.
• Garlic paste: You can swap this with 2-3 minced fresh garlic cloves or 1/2 teaspoon garlic powder.
• Butter: Any neutral cooking oil works here – try vegetable oil, canola oil, or even coconut oil. For extra flavor, you could use bacon fat.
• Sesame oil: This gives a distinct Asian flavor, but if you don’t have it, you can skip it or add a splash of rice vinegar for a different but tasty twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried rice is using freshly cooked rice – it needs to be at least a day old and chilled, otherwise you’ll end up with a mushy, sticky mess instead of those perfect separate grains. Another common error is overcrowding your pan – if you’re doubling the recipe, cook in batches to ensure each grain of rice gets proper contact with the hot surface, creating that coveted slightly crispy texture. To prevent your eggs from becoming rubbery, cook them separately first until just set, remove them from the pan, and add them back at the very end. For the best flavor development, make sure your pan is hot enough before adding ingredients (you should see a slight shimmer), and don’t skip the resting time between adding the soy sauce and sesame oil – this allows the rice to properly absorb all those savory flavors.

What to Serve With Pulled Pork Fried Rice?

Since this dish already combines protein, veggies, and rice, it works great as a complete meal on its own, but there are some simple sides that can make it even better! A fresh cucumber salad with rice vinegar dressing adds a cool, crisp contrast to the warm fried rice. I like to serve it with some steamed edamame on the side – they’re fun to eat and add an extra boost of protein. For a quick veggie option, try some simple stir-fried bok choy or broccoli with garlic, which pairs perfectly with the Asian flavors in the fried rice. If you want something soupy on the side, a small bowl of egg drop or hot and sour soup works really well too.

Storage Instructions

Keep Fresh: This pulled pork fried rice is perfect for leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better as they mingle together, making it a great meal prep option.

Freeze: Want to save it for later? Let the fried rice cool completely, then pack it in freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to portion it out before freezing so I can grab just what I need.

Warm Up: To bring your fried rice back to life, heat it in a skillet over medium heat with a splash of water or soy sauce to keep it from drying out. A few minutes of stir-frying will get it nice and hot. If using the microwave, add a damp paper towel on top and heat in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 35-45 g
• Carbohydrates: 90-100 g

Ingredients

• 2 cups of cooked white rice
• 1 cup pulled pork leftovers
• 2 1/2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 6 ounces frozen peas and carrots (approximately 1 1/2 cups, about half of a 12 oz bag)
• 1 small onion, diced
• 2 eggs
• 1 teaspoon garlic paste
• 3/8 teaspoon salt (split, with extra if needed for taste)
• 1/8 teaspoon pepper (plus additional to taste)
• 2 tablespoons butter (split)

Step 1: Prepare and Cook the Eggs

Crack the eggs into a bowl and add 1 teaspoon of water, along with a dash (1/8 teaspoon) of salt and pepper.

Whisk everything together until well combined.

Heat a skillet over medium heat and add half a tablespoon of butter.

Pour the egg mixture into the skillet, stirring as the eggs cook until they are mostly firm.

Remove from the heat and set aside.

Step 2: Sauté the Vegetables

If your onion is not already diced, dice it now.

Add the diced onion to the skillet with the remaining 1.5 tablespoons of butter and 1/4 teaspoon of salt.

Cook over medium-high heat, stirring occasionally for about 5 minutes until the onion is soft and translucent.

Add the peas and carrots to the skillet and cook for an additional 5 minutes, stirring occasionally.

Step 3: Add Pulled Pork and Rice

To the skillet, add the pulled pork and garlic paste.

Stir-fry for about 2 minutes until the pork is warmed through.

Next, add the rice to the skillet and stir until both the rice and pork begin to crisp up, which should take about 3 minutes.

This will add a delightful texture to your dish.

Step 4: Integrate the Eggs and Flavorings

Transfer the cooked eggs back into the skillet.

As you stir, chop the eggs into smaller pieces using a spatula.

Add soy sauce and sesame oil to the mixture.

Continue to stir everything over the heat until the ingredients are well combined and the flavors meld together.

Step 5: Final Seasoning and Enjoyment

Taste the final mixture and season with additional salt and pepper if necessary.

Once everything is perfectly seasoned to your liking, serve the dish hot and enjoy your homemade stir-fry meal!