Get ready for a mouthwatering, flavor-packed meal that’s quick and easy to make – our 10-Minute Pulled Pork Fried Rice! This dish is the perfect balance of heat, flavor, and convenience, thanks to the rich and delicious pulled pork sauce. Best of all, with our secret tip of freezing extra pulled pork, you can whip up this dish anytime you’re in the mood for a tasty, satisfying dinner. Plus, it’s a fantastic option for meal prep – simply make extra portions to pack in your lunchbox and enjoy throughout the week. Trust us, once you try this dish, you’ll never look at fried rice the same way again!
No greasy, No soggy fried rice
Tips to keep your fried rice from getting greasy and sticking to the pan.
- It’s best to use a non-stick pan.
- If you’re using a normal skillet or pan. The heat and oil should be high until you can see the smoke. Before you add egg and rice to the pan. This way you don’t have to add too much oil so they don’t stick to the pan.
- If the fried rice is too dry, don’t add oil, add water. The rice needs to be moist so that the fried rice isn’t too oily and has a grainy consistency. Start with a small amount of water and keep adding if it’s insufficient.
- It’s best to use overnight rice. According to scientific research, overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
- Heat the pan to medium heat, add oil and egg.
- Stir-fry the egg for 1~2 minutes, add the onion and stir-fry for 2 minutes.
- Add cooked rice and stir fry for 1 minute.
- Add the pulled pork and sauce and stir well with the rice.
- Transfer it to a plate.
- Add some pulled pork sauce on top, add sliced scallions and sesame seeds. Ready to serve.
What to serve with pulled pork fried rice
Pulled pork fried rice is best with refreshing and quick coleslaw, cucumber salad, and vegetable pickles. They’re so refreshing, healthy, and quick to prepare.
Coleslaw
Marinated Cucumber Salad
Mixed Vegetable Pickle
Moo Shu Vegetables
Baked Cauliflower
More rice recipes:
One Pot Chicken and Rice
Oven Fried Chicken With Fried Rice
Baked Pork Chops and Rice
Authentic Chinese Fried Rice
Japanese Curry Rice
Garlic Fried Rice – Less Than 10 Minutes
Watch how to make:
10 Minute Pulled Pork Fried Rice with Coleslaw is your best quick and easy dish. It's slightly spicy, flavorful and packed with Pulled Pork Sauce. It's the best idea for a quick dinner and you can also make extra portions for your lunchbox.
Ingredients
- 2 eggs
- 1/2 onion, diced
- 1 tbsp oil
- 2 bowls cooked rice
- 1 bowl pulled pork
- 1 green onion, sliced
Instructions
- Heat the pan to medium heat, add oil and egg.
- Stir-fry the egg for 1~2 minutes, add the onion and stir-fry for 2 minutes.
- Add cooked rice and stir fry for 1 minute. Add the pulled pork and sauce and stir well with the rice. Transfer it to a plate.
- Add some pulled pork sauce on top, add sliced scallions and sesame seeds. Ready to serve.
Tips & Notes:
- If you want to know how to cook fried rice both from the refrigerator and freshly cooked rice. You can read my post: Authentic Egg Fried Rice. This post will also show you how to cook fried rice without it getting dry or mushy.
- Tips to keep your fried rice from getting greasy and sticking to the pan.
1. It’s best to use a non-stick pan.
2. If you’re using a normal skillet or pan. The heat and oil should be high until you can see the smoke. Before you add egg and rice to the pan. This way you don’t have to add too much oil so they don’t stick to the pan.
3. If the fried rice is too dry, don’t add oil, add water. The rice needs to be moist so that the fried rice isn’t too oily and has a grainy consistency. Start with a small amount of water and keep adding if it’s insufficient.
4. It’s best to use overnight rice. According to scientific research, overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
Nutrition Information:
Serving: 100g Calories: 142kcal (7%) Carbohydrates: 4g (1%) Protein: 6g (12%) Fat: 11g (17%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0.04g Cholesterol: 164mg (55%) Sodium: 68mg (3%) Potassium: 119mg (3%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 299IU (6%) Vitamin C: 3mg (4%) Calcium: 36mg (4%) Iron: 1mg (6%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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