Pork & Veggie Egg Fried Rice

Smoky, savory fried rice that turns leftover roast pork and odds-and-ends vegetables into a fast, craveable meal with crisp bits and silky egg ribbons.

Ingredients

• 3 cups cooked rice, cold (day-old is best)
• 250 g (9 oz) leftover roast pork, chopped into bite-size pieces
• 3 large eggs, lightly beaten
• 2 cups mixed vegetables, diced (any you have: carrot, capsicum/bell pepper, peas, corn, broccoli, green beans, zucchini)
• 3 tbsp neutral oil (canola/vegetable), divided
• 3 garlic cloves, finely chopped (pantry staple)
• 3 tbsp soy sauce (or 2 tbsp soy + 1 tbsp water if very salty)
• 1 tbsp oyster sauce (optional pantry item—skip if you don’t have it)
• 1 tsp toasted sesame oil (optional, for finish)
• 1/2 tsp white pepper or black pepper
• Salt, to taste (go easy—soy is salty)
• 2 spring onions/scallions, sliced (optional if you have them)

Method

• 1

  Step 1: Prep for fast cooking

  Break up the cold rice with clean hands or a spoon so there are no big clumps. Chop pork and dice vegetables into small, even pieces so they cook quickly.

• 2

  Step 2: Scramble the eggs

  Heat a wok or large skillet over high heat until very hot. Add **1 tbsp oil**. Pour in eggs and scramble just until softly set (about **30–45 seconds**). Transfer to a bowl immediately (they’ll finish cooking later).

• 3

  Step 3: Sear the pork

  Return the pan to high heat. Add **1 tbsp oil** and the pork. Stir-fry until the edges are **golden and a little crisp**, about **1–2 minutes**. Remove to the bowl with the eggs.

• 4

  Step 4: Stir-fry vegetables & aromatics

  Add remaining **1 tbsp oil**. Toss in vegetables and stir-fry until **bright, just-tender**, about **2–3 minutes** (hard veg like carrot may take a minute longer). Add garlic and stir for **20–30 seconds** until fragrant.

• 5

  Step 5: Fry the rice (key step)

  Add rice. Use a spatula to press and spread it out, then toss and stir-fry for **2–3 minutes** until it looks a bit **drier and lightly toasted**.

• 6

  Step 6: Season & finish

  Add soy sauce (and oyster sauce if using) around the edges of the hot pan so it sizzles, then toss through. Return pork and eggs. Stir-fry **1 minute** until everything is hot and well mixed. Turn off heat, drizzle with sesame oil (if using), add pepper, taste and adjust salt/soy. Top with spring onion if you have it.

Tips

• **Best rice texture:** Cold, cooked rice fries up fluffy. If using fresh rice, spread it on a tray for **15 minutes** to steam off moisture.
• **Vegetable flexibility:** Use whatever “few vegies” you’ve got—just dice small. Leafy greens (spinach, cabbage) go in at the very end to wilt.
• **Sauce swaps (pantry-friendly):** No oyster sauce? Skip it, or add **1/2 tsp sugar** for balance (optional pantry staple).
• **Make it a little spicy:** Add chili flakes or a dash of hot sauce if you have it.
• **Storage:** Keeps **3 days** in the fridge. Reheat in a hot pan with a tiny splash of water or in the microwave until steaming hot.
• **Serve with:** A simple cucumber salad, or just extra soy and cracked pepper at the table.

Nutrition (per serving, estimate)