Quick Easy Pork Fried Rice

With no prep and ready to eat in 30 minutes this Quick Easy Pork Fried Rice is a tasty and inexpensive meal that you’ll be making again and again.

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Quick Easy Pork Fried Rice is cooked in one skillet and ready to eat in 30 minutes

Easy Pork Fried Rice

There isn’t a lot of things in the world that you want to be described as quick, cheap, and easy BUT weeknight dinners is one of those things! Well this Quick Easy Pork Fried Rice is champion of a quick, cheap, and easy meal.

Quick. Very quick, all ready to eat in 30 minutes. Not mention the prep time is basically nothing. Like you get cooking right away, no chopping vegetables!

Cheap. Have you ever picked up a package of small boneless pork chops and kind of squeal at the low every day price? Yeah me too. Not to mention the rest of the ingredients are all very economical, eggs, rice, frozen vegetables. When we are really paying attention to our budget this quick easy pork fried rice is always on the menu.

Easy. Did I mention no prepping or vegetable chopping. The hardest parts of this meal are cutting the pork into bite sized pieces and scrambling the eggs. A great beginner meal if you are trying to get better about cooking at home!

So lets break down the ingredients and see how great this quick easy pork fried rice really is.

Ingredients

The self proclaimed ‘other white meat’, pork. Always inexpensive and readily available. Pork is such a great option when you grow tired of the other lean meats (cough cough, here is looking at you chicken breast). I always make sure to cut off the fat bits to keep this dish lean.

Rice, I love rice. Basmati is my favorite rice to use in this dish, closely followed by jasmine rice, but ultimately any rice will work. For the best fried rice you will actually want to use day old rice if possible, if not possible try to make the rice with enough time for it to at least cool down before you cook with it. The best time to actual make the rice is probably as you are making dinner the night before, that is if you are organized enough!

Frozen mixed Vegetables. All hail frozen vegetables! I feel like frozen fruits and vegetables often get the shaft, but hello they are just as healthy as fresh vegetables AND SOOO much more convenient. Nothing to me is more convenient than just dumping a whole pound of vegetables into my dinner with any chopping and usually a fraction of the price. For this recipe I use ‘mixed’ frozen veggies, the classic frozen vegetables with the corn, carrots, peas, lima beans, and beans or some variety like that.

The sauce, simple and probably made of things you already have at home like soy sauce, brown sugar, ground ginger, and minced garlic. Simple right? And if I am feeling spicy (I usually am) I will either put some red pepper flakes or sriracha to mix it up. This delicious combination gets soaked up by the rice leaving each bite super flavorful.

Lastly eggs. A second protein? Why yes please. If it doesn’t surprise you I think a lot about food, sometimes I like to play a game in my head called what foods I could not live without (weird maybe?). Anyways one of those foods on my ‘I could not live without’ list is eggs. So versatile and healthy, just last week I went through 50 eggs, not joking (In all fairness I did a huge meal prep that involved them) but eggs can basically go into any dish and make it better, for example fried rice!

So simple right!?

Cooking

Another great reason for this dish is the convince of the ‘one pot’ (aka skillet). I love having one skillet, a spatula, and one knife for clean up. So besides minimal dishes this quick easy pork fried rice is also easy to make. Essentially things just get added and tossed in until done.

I start by getting a sear on the pork, I think this adds flavor to them. By getting the outsides nice and browned you get all that extra flavor that you otherwise wouldn’t get. So to start, you get the skillet nice and hot and get each side seared and browned. The pork chops will then be set aside to cool. Once cool enough to touch you’ll chop them into bite sized pieces to add back in. If your pork isn’t all the way cooked at this point, don’t fret, it is going back into the skillet to finish cooking.

Once the pork chops are seared you will add the vegetables, they are cooked for a few minutes until no longer frozen. The rice and sauce is added and tossed, followed by the pork.

vegetables and rice being tossed in the skillet
Pork being added to the skillet
Vegetables, Rice, and Pork in the skillet

Everything thing will continue to cook and develop flavor and then the eggs will get scrambled in. To get a good scramble on the eggs you will start by making a hole in the middle of the rice. The eggs will get cracked into that middle and you will start scrambling them, as they cook you will gently add more and more of the fried rice into the egg until the egg is almost all the way cooked and you will toss it all together.

Making a hole for the eggs to scramble
The eggs in the hole to be scrambled into the fried rice

And boom, dinner is ready. OR meal prep, this is great quick option you can make ahead for lunches for the week. You can divide this out into containers and have it ready to take with you all week. Fast simple and easy, you’ll be rolling your eyes at everyone else paying $10 for lunch!

Quick Easy Pork Fried Rice in a skillet
A meal prep container full of Quick Easy Pork Fried Rice

TIPS & TRICKS

• Day old rice is best in this dish, if you have enough foresight try to make the rice the night before (if not don’t fret, it will still taste good)

• When I have a little extra time I will also add an onion to this dish, I sauté it until translucent after I sear the pork and before I add the vegetables

• Pro tip: I use this dish as a great way to use either unused egg whites or egg yolks. So when a dish or baked good calls just for egg yolks (or vice versa) I’ll save the other part of the egg and just use that in this dish. For example when I make my Summer Spaghetti Carbonara I save the unused egg whites and make this dish the next night with them

Yield: 4 servings

Quick Easy Pork Fried Rice

Quick Easy Pork Fried Rice is cooked in one skillet and ready to eat in 30 minutes

a no prep fried rice full of healthy wholesome ingredients ready to eat in 30 minutes

Active Time 30 minutes
Total Time 30 minutes

Ingredients

  • 2 cups cooked rice*
  • 1 pound boneless center cut pork chops
  • 1 16oz bag frozen mixed vegetables
  • 1/2 cup soy sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground ginger
  • 1 teaspoon minced garlic
  • 3 eggs

Instructions

  1. Heat a lightly greased large skillet over medium-high heat on the stovetop. Add pork chops, cook for 3-4 minutes until brown. Flip and cook the other side 3-4 minutes until brown. Remove pork from skillet and set aside and let cool to touch. Chop into bite sized pieces. (If your pork chops are not fully cooked at this point don't fret they will finish cooking when they are added back to the skillet.
  2. While pork in cooking add soy sauce, brown sugar, ground ginger, and minced garlic to a small bowl. Mix together to form the sauce.
  3. Add the frozen vegetables to the hot skillet. Cook 2-3 minutes until they are no longer frozen solid.
  4. Add rice and sauce to the skillet. Toss to combine. Add pork back to skillet, toss to combine. Cook for 5-6 minutes stirring approximately every minute until pork is fully cooked and the rice has soaked up all of the sauce.
  5. Move the rice to the outside edge of the skillet forming a hole in the middle of the skillet. Crack the eggs into the hole. Scramble the eggs in the hole (a rubber spatula works best for this), as they begin to cook start pulling in rice from the side. Continue combining the scrambled eggs and rice until fully combined.
  6. Remove from heat and serve immediately or keep in an airtight container in the refrigerator.

Notes

*1 cup uncooked rice. Basmati or Jasmine work best, although any kind will work. Day old rice or leftover rice work best in this recipe.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

4

Serving Size:


Amount Per Serving: Calories: 358Total Fat: 8gCholesterol: 195mgSodium: 2106mgCarbohydrates: 36gFiber: 2gSugar: 6gProtein: 31g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

Peace & Love

Lauren, The Schmidty Wife

P.S. You want more great weeknight dinners like Quick Easy Pork Fried Rice? Check out my Korean Ground Turkey & Rice Bowls or my Shrimp Stir Fry.

20 Minute Chicken Stir Fry

A quick and healthy stir fry full of chicken, healthy vegetables, and a delicious sauce this 20 Minute Chicken Stir Fry is a weeknight go-to!

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a toddler hand holding the handle of a skillet filled with 20 minute chicken stir fry

Easy Chicken Stir Fry Recipe

So we have been living on Stir Fry’s lately. They are the perfect meal in my opinion. Stir Fry’s are easy, nutritious, and delicious. 20 Minute Chicken Stir Fry is my go to for a weeknight dinner meal.

overhead shot of a skillet full of chicken stir fry with colorful vegetables

The beauty of this Chicken Stir Fry is that it covers all aspects nutritiously as a meal, you don’t have to worry about a side dish or that you forgot to serve a vegetable. This stir fry stars thinly sliced chicken as the protein. Broccoli, carrots, red bell pepper, and spinach as your daily dose of vegetables. An easy sauce made with soy sauce, sesame oil, ginger, and cornstarch. All served over steaming hot rice.

You are also allowed to customize this however you want. If you love mushrooms, add mushrooms, if you hate peppers, leave the peppers out! I usually will add in any other vegetables I need to use up in my fridge. If I have peas going bad or an extra pepper that needs to be used I will add it.

red bell pepper, carrots, and broccoli sitting on cutting board half cut up

The sauce is also easy and also customizable. It is your basic soy sauce based sauce and easy enough to add extra flavors, I like to add some crushed red pepper flakes or sriracha when I want a little heat.

So make your next busy night better with this customizable 20 Minute Chicken Stir Fry.

a large skillet filled with chicken, peppers, carrots, and broccoli stir fried together

a close up of chicken stir fry with carrots, peppers, and broccoli, topped with sesame seeds

TIPS & TRICKS

• I use my 12 1/2 inch skillet for this meal (my really large skillet), if you don’t have a large  skillet or wok I recommend fully cooking the chicken, setting it aside and then cooking the vegetables and then tossing it all together at the end, otherwise there might not be enough room in your skillet for everything to cook (need a large skillet? I have the Rachael Ray Nonstick 12-1/2-Inch Skillet and love it)

• Don’t forget the rice! Check out my Foolproof Method for Cooking Rice on the Stovetop

Yield: 4 servings

20 Minute Chicken Stir Fry Recipe

a toddler hand holding the handle of a skillet filled with 20 minute chicken stir fry

a quick and healthy stir fry full of chicken, healthy vegetables, and a delicious sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 pound chicken breast, cut into stir fry strips*
  • 2 large carrots
  • 1 head broccoli, or about 2 cups broccoli florets
  • 1 red bell pepper
  • 1-2 cups fresh spinach, or a large handful or 2 (it wilts down)
  • GARNISHES: lemon juice, sesame seeds, & serve over Rice

For the Sauce:

  • 1/2 cup soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch

Instructions

  1. To make sauce add soy sauce, sesame oil, ginger, sugar, and cornstarch to a small bowl. Stir to combine. (Alternatively sometimes I make the sauce ahead of time by adding everything to a jar, refrigerating it and just giving it a good shake before adding to the skillet).
  2. Clean and cut vegetables into bite size pieces. I cut the carrots into matchsticks, the broccoli into small florets, and the bell pepper into strips.
  3. Lightly grease a large skillet or wok over medium-high heat. Add chicken and cook 3-4 minutes until the outside is no loner pink. 
  4. Add carrots, broccoli, and pepper to the skillet. Stir Fry for 5-8 minutes until the vegetables start getting tender. 
  5. Add spinach and sauce to the skillet. Reduce heat to medium-low. Stir Fry about 5 minutes until the spinach has wilted and the sauce has thickened slightly. 
  6. Remove from heat and stir in a teaspoon or two of lemon juice if using. Serve over rice and garnish with sesame seeds.

Notes

*I highly recommend buying the pre-cut stir fry chicken that is at most stores, it saves so much time!

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 309.72Total Fat: 12.59gSaturated Fat: 3.29gSodium: 1907.59mgCarbohydrates: 19.67gFiber: 6.12gSugar: 6.77gProtein: 31.49g

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

20 Minute Chicken Stir Fry - An easy healthy meal made in just 20 minutes

Peace & Love

Lauren, The Schmidty Wife

P.S. If you love my chicken stir fry make sure to check out my Shrimp Stir Fry (Freezer Meal) or my Ground Pork Stir Fry!