Pork-Fried Rice

Pork fried rice

The Spruce 

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 2 servings
Nutrition Facts (per serving)
873 Calories
13g Fat
160g Carbs
25g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 873
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 14%
Cholesterol 218mg 73%
Sodium 1711mg 74%
Total Carbohydrate 160g 58%
Dietary Fiber 5g 19%
Protein 25g
Calcium 81mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Japanese pork-fried rice includes traditional vegetables and seasonings, including onion, carrot and green pepper. Throw it together next time you have some leftover steamed rice and the dish will be a hit at your next family dinner or pot luck. 


  • 2 teaspoons vegetable oil (divided)
  • 2 eggs (beaten)
  • 1/4 cup onion (chopped)
  • 1/4 cup carrot (chopped)
  • 1/4 cup green pepper (chopped)
  • 1/3 cup ham (or pork, diced)
  • 1/2 teaspoon garlic salt
  • 1 teaspoon chicken bouillon powder
  • 2 cups Japanese rice (steamed)
  • 2 tablespoons soy sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork fried rice
    The Spruce
  2. Heat 1 teaspoon oil in a wok or a large skillet on high heat.

    1 tsp of oil
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  3. Scramble eggs very quickly in wok.

    Scramble eggs
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  4. Stop heat and transfer eggs from wok to plate.

    Stop heat and transfer eggs to a plate
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  5. Heat 1 teaspoon oil in wok on high heat. Sauté vegetables and ham until softened.

    Heat oil in a wok
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  6. Sprinkle garlic salt and chicken bouillon powder.

    Sprinkle garlic salt
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  7. Add rice and stir-fry well.

    Add rice
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  8. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.

    Add scrambled eggs
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  9. Turn the heat down to low, pour soy sauce and stir quickly.

    Turn the heat down to low
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  10. Remove from heat, put into a bowl, and serve.

    Plate and serve
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  11. Enjoy!