Discover an excellent way to transform leftover smoked pulled pork into a flavorful, comforting meal: Leftover Pulled Pork Fried Rice. This recipe combines tender smoked pork with fragrant jasmine rice, vegetables, and simple seasonings for a fast dinner that tastes far from “leftovers.”
Pulled Pork Fried Rice
This Leftover Pulled Pork Fried Rice is a dependable, speedy weeknight recipe that highlights the rich smoke and savory notes of pulled pork. It’s a smart way to repurpose both leftover meat and rice, delivering big flavor with minimal fuss. The recipe is flexible — you can tweak vegetables, seasonings, or oils based on what you have available.
A few pantry-friendly touches — a splash of soy sauce, a hint of sesame oil, and an optional pinch of MSG for that extra umami — bring the dish closer to your favorite takeout fried rice. The method is straightforward and fast, so it’s ideal for busy nights when you want something hearty and satisfying without spending hours in the kitchen.
Why You’ll Love This Dish
- Rich, smoky flavor: Smoked pulled pork elevates the fried rice with deep, savory notes.
- Fast and easy: The recipe cooks up in about 20 minutes once ingredients are prepped.
- Adaptable: Add different vegetables, swap sauces, or adjust the protein to match your pantry.
- Reduces waste: An excellent way to turn leftover rice and meat into a new, delicious meal.
Recipe Shopping List
Most of these ingredients are likely already in your kitchen. For exact quantities consult the recipe card below.
- Canola oil (or neutral cooking oil)
- Sesame oil
- Frozen mixed peas and carrots (or fresh vegetables of choice)
- Finely diced onion
- Leftover smoked pulled pork
- Cold jasmine rice (or any firm, day-old rice)
- Soy sauce
- Large eggs
- MSG (optional)
How To Make This Recipe
Below is an overview of the process. The full, clear instructions follow the ingredient list so you can cook step by step.
- Preheat: Heat your griddle, wok, or large skillet until very hot.
- Stir-fry meat and vegetables: Cook peas, carrots, onion, and pulled pork briefly to heat through and concentrate flavor. Move to the side to keep warm.
- Add rice: Stir-fry cold rice until heated and slightly toasted, then combine with the pork and vegetables.
- Sauce: Add soy sauce to taste. Quickly scramble eggs and fold into the rice.
- Finish and serve: Season, optionally add a pinch of MSG, toss well, and serve hot.
Recipe FAQ
Do you have to make this on a Blackstone or griddle?
No. While a large griddle is convenient, you can make this in a wok or large skillet on the stovetop. Gas heat helps achieve high temperature quickly, but electric stoves work fine if you cook in smaller batches to maintain heat.
Can I use different types of rice?
Yes. Jasmine rice is preferred for its fragrance and texture, but any cold, day-old rice that’s relatively dry will work. Freshly steamed hot rice tends to clump; chilling steamed rice on a sheet pan first helps separate the grains.
How should I store and reheat leftovers?
Cool fried rice quickly and refrigerate within two hours. Store in an airtight container for up to 3–4 days. Reheat in a hot wok or skillet with a splash of oil to revive texture, or microwave covered until hot throughout. When preparing rice for this recipe, spread hot, steamed rice on a sheet pan and chill before storing to avoid clumping and reduce food safety risk.
Serve This With…
- Egg rolls or spring rolls
- Pan-fried dumplings
- A crisp salad with Asian-inspired dressing
- Stir-fried greens or simple steamed vegetables
More Asian-Inspired Recipes
- Spicy Asian pork ribs
- Asian chicken salad
- Grilled beef bulgogi
- Garlic chicken and green beans
- Teriyaki salmon
- Beef and broccoli
- Vietnamese-style chicken thighs
- Copycat orange chicken
- Shrimp fried rice
- Teriyaki steak yakisoba
Smoked Pulled Pork Fried Rice
Leftover pulled pork works beautifully in fried rice. This recipe is a great reason to make extra pulled pork the next time you smoke meat.
5 minutes
15 minutes
20 minutes
Ingredients
- 2 tablespoons canola oil, divided
- 1 teaspoon sesame oil
- 2 cups mixed peas and carrots
- ¼ cup finely diced onion
- 2 cups leftover smoked pulled pork
- 6 cups cold jasmine rice
- 4 tablespoons soy sauce (adjust to taste)
- 2 large eggs
- 1 teaspoon MSG, optional
Instructions
- Preheat a gas griddle, large skillet, or wok over high heat. Let it get very hot—about 10–15 minutes on a griddle or until the pan is smoking slightly on a stovetop.
- Add 1 tablespoon canola oil and a small drizzle of sesame oil. Stir-fry the peas, carrots, diced onion, and pulled pork just until heated through. Move this mixture to a cooler area of the griddle or to a plate to keep warm.
- Add the remaining tablespoon of oil and another light drizzle of sesame oil. Add cold rice and stir-fry over high heat for 3–4 minutes, breaking up any clumps so the grains separate and get a little toasty.
- Stir the warmed pork and vegetables back into the rice. Add soy sauce and toss until evenly flavored. Taste and adjust seasoning.
- Scoot the rice mixture to one side of the pan. Quickly scramble the eggs in the empty space, then fold the cooked eggs into the rice until well distributed.
- If using MSG, sprinkle it lightly over the rice and stir to combine. Serve hot.
Nutrition Information
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 338
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 68mg
Sodium: 899mg
Carbohydrates: 50g
Fiber: 3g
Sugar: 12g
Protein: 15g
Enjoy this recipe? Share with friends
Follow for more recipes and ideas.
Chef tips: Use day-old rice chilled on a sheet pan for best texture, keep ingredients hot and work quickly, and taste as you go to adjust soy sauce. Swap in broccoli, bell pepper, or scallions to vary the vegetables. For a lower-sodium version, reduce soy sauce and finish with a squeeze of fresh lime or a light splash of rice vinegar for brightness.