Pork Chop Fried Rice
Diced pork chops tossed with day-old rice, vegetables, and soy sauce. A meal prep staple that reheats perfectly all week.
Ingredients
- lbs Boneless Pork Chops, diced into 1/2-inch cubes
- cups Cooked white rice, day-old, cold
- each Eggs, beaten
- each Carrots, diced small
- cups Frozen Peas
- tbsp Soy sauce
- tsp Sesame oil
- tbsp Vegetable oil
- cloves Garlic, minced
- each Scallions, sliced
- tsp Kosher Salt
- tsp Black Pepper
Equipment
- wok or large skillet
Divide into containers and refrigerate for up to 5 days. Reheat in microwave or skillet.
Instructions (Tap as you go)
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1
Dice pork chops into 1/2-inch cubes. Season with salt and pepper.
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2
Heat vegetable oil in a wok over high heat. Cook pork cubes 3–4 minutes until browned. Remove and set aside.
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3
Add a bit more oil. Scramble eggs in the wok, breaking into small pieces. Remove.
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4
Add carrots and frozen peas. Stir-fry 2 minutes.
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5
Add cold cooked rice. Spread in an even layer and let it crisp for 1–2 minutes before stirring. Repeat once.
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6
Return pork and eggs to the wok. Add soy sauce, sesame oil, and garlic. Toss everything together for 1 minute.
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7
Divide into meal prep containers. Garnish with scallions before serving.
All steps complete! Nice work, chef.
Tips
Day-old rice is essential — freshly cooked rice is too moist and will steam instead of fry.
Alternatives
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Dice pork chops into 1/2-inch cubes. Season with salt and pepper. Heat vegetable oil in a wok over high heat. Cook pork cubes 3–4 minutes until browned. Remove and set aside. Add a bit more oil. Scramble eggs in the wok, breaking into small pieces. Remove. Add carrots and frozen peas. Stir-fry 2 minutes. Add cold cooked rice. Spread in an even layer and let it crisp for 1–2 minutes before stirring. Repeat once. Return pork and eggs to the wok. Add soy sauce, sesame oil, and garlic. Toss everything together for 1 minute. Divide into meal prep containers. Garnish with scallions before serving.