Pulled Pork Fried Rice (Ready in 30 Minutes)

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Pulled pork fried rice takes last night’s leftovers and turns them into a whole new dinner that hits the table in under 30 minutes. You need cooked pork, cold rice, and a bag of frozen veggies, and not much else. Everything cooks in one pan, the pork crisps at the edges, and the whole thing comes together while your family is still asking what’s for dinner.

A bowl of fried rice with mixed vegetables, being lifted with chopsticks, sits on a wooden board next to another bowl.

I started making this on the nights when I opened the fridge, saw the same container of pulled pork staring back at me, and knew nobody wanted a repeat of Sunday’s sandwiches. Fried rice is an easy way to make leftovers taste completely different.

Here’s what I love about it: you’re not cooking from scratch; you’re rescuing food you already made. The leftovers get a second life instead of getting tossed. That’s great for your grocery budget and one less thing wilting in the back of the fridge.

If fried rice feels like a takeout-only order, I get it. Mine used to turn out mushy and sad. The fix is cold rice and a hot pan, and I’ll walk you through both so yours comes out with separate, slightly chewy grains every time.

Below you’ll find the full recipe, easy swaps for whatever veggies and protein you have on hand. Call it a lazy dinner if you want, but I call it smart to put those leftovers to work.

Looking for more quick and easy dinner ideas? Try my recipes for taco ramen, fried ham and cabbage, or chicken stir fry.

Ingredient Notes

For exact amounts needed see the recipe card below

Leftover pulled pork: Whether you made it in the slow cooker, bought it from your favorite BBQ joint, or grabbed it from the grocery store deli, any pulled pork works. You can absolutely swap in other leftover meats like rotisserie chicken, shredded pork chops, or ham.
Cold rice: Day-old rice from the fridge is ideal because it’s dried out a bit, which means it fries up instead of turning mushy. If you’re using microwave rice (which I do all the time), try to chill it for at least 30 minutes before cooking.
Frozen peas and carrots: The frozen mix is already prepped and perfectly sized, so it is just as good as fresh for fried rice.
Onion
Eggs
Soy sauce: I prefer low sodium because it gives you better control over the saltiness.
Garlic
Oil
Salt and pepper

Ingredients for fried rice arranged on a surface: soy sauce, oil, onion, garlic, eggs, salt, pepper, frozen peas and carrots, leftover pulled pork, and cold rice.

How to Make Pulled Pork Fried Rice

Heat the oil in a large skillet or wok over medium-high heat. You want the pan nice and hot before you start adding ingredients.
Dice the onion and add it to the skillet. Cook for about 5 minutes, stirring occasionally.
Add the frozen peas and carrots and cook, stirring, for another 5 minutes. Just dump them straight from the freezer into the pan. They’ll release a little moisture as they cook, which is fine.
Stir in the garlic and pulled pork. Season with salt and pepper and cook for about 2 minutes.
Add the cold rice and continue to stir fry the mixture until the rice starts to brown. Break up any clumps with your spoon or spatula as you go. This step takes a few minutes, and you’ll see the rice start to get those golden-brown bits that make fried rice so addictive. I sometimes press the rice down into the pan and let it sit for 30 seconds before stirring again, which helps develop more of that crispy texture.
Break the two eggs into a bowl and beat them together. Make a well in the middle of the pan and pour the beaten eggs in. Let them sit undisturbed for 30 seconds, then stir them into the rest of the dish.
Finish with the soy sauce and cook for 2-3 more minutes. Taste it and add more soy sauce or a pinch of salt if needed before serving.

Person stirring chopped vegetables in a frying pan with a wooden spatula, while pouring more vegetables from a white bowl. — Cook the peas and carrot.

Person pouring rice from a green bowl into a frying pan with vegetables on a stovetop. — Add the cold rice.

A person pours a yellow liquid from a white bowl into a frying pan filled with rice and vegetables on a stovetop. — Pour the beaten eggs in.

Serving Ideas

This pulled pork fried rice is a complete meal in one bowl, but you can still dress it up a little before serving. A sprinkle of sliced green onions on top adds a fresh crunch, and a few dashes of sriracha or chili crisp bring some heat if that’s your thing.

If you want to round out the meal, here are a few easy add-ons that work well alongside this dish:

Egg rolls or spring rolls: Store-bought egg rolls from the freezer aisle cook fast and make this feel like a real takeout night at home.
Simple cucumber salad: Toss sliced cucumbers with a splash of rice vinegar and a pinch of sugar for a cool, crisp side.
Steamed broccoli or edamame: Adds a little extra veggie boost.
Fried wontons: Great for adding a little crunch to the meal.

But most nights I serve this straight out of the skillet with chopsticks and call it dinner. It’s filling enough on its own that you don’t need much else, which is exactly what I need on a hectic night when everyone’s hungry, and I’m not in the mood to make side dishes.

Two bowls of fried rice with vegetables and shredded meat are on a wooden board, accompanied by a pair of chopsticks.

How to Store

Once cooled, transfer the rice to an airtight container and refrigerate it. It will keep well for about 3 days. I like to portion it into individual containers for grab-and-go lunches.

Reheat it in the microwave or add a splash of oil to a hot pan and stir-fry the leftovers for a few minutes. This method actually crisps the rice back up a bit, which I prefer if I have the time.

You can also freeze it, though the texture of the peas and carrots may soften a little once thawed. Freeze in a freezer-safe bag or container for up to 2 months, and thaw overnight in the fridge before reheating.

Bowl of fried rice with shredded chicken, peas, carrots, and scrambled egg, served on a wooden board.

Tips & Tricks

Be sure to check out the step by step instructions

You absolutely need cold rice. Fresh, warm rice turns into a gummy mess when you stir-fry it. I always make extra rice the night before (or grab leftover takeout rice from the fridge), and it fries up nicely.
Sometimes you don’t have leftover rice hanging around. That’s when those packets of microwaveable rice become absolute lifesavers. I keep a few in my pantry for exactly this reason. Just microwave according to package directions, and spread it out on a plate to cool while you prep everything else.
The secret to restaurant-quality fried rice at home is high heat. Your skillet needs to be hot before you add the oil, and you should hear a good sizzle when ingredients hit the pan.
While this recipe calls for pulled pork, I’ve thrown just about every leftover protein into fried rice with great success: Rotisserie chicken, baked ham, or grilled steak. Just make sure your meat is already cooked and cut it into bite-sized pieces before adding it to the pan.
Prep everything before you heat the pan. Get your onion diced, your garlic minced, your eggs beaten, and everything measured out before you turn on the stove.
I always use low-sodium soy sauce because it gives me control over the saltiness. Between the soy sauce and the added salt, you’ve got plenty of seasoning going on. Regular soy sauce can push things into overly salty territory, especially if your pulled pork already has a salty rub or sauce on it.
Every batch of fried rice turns out a little different depending on what pulled pork you’re using and how salty it is. After you add the soy sauce, taste a spoonful and see if it needs more seasoning.

Reader Questions

Can I use fresh vegetables instead of frozen?

Absolutely. Fresh peas and carrots work just fine, though you’ll need to dice the carrots pretty small so they cook through in the same amount of time.

What kind of rice should I use?

Long grain white rice, like jasmine or basmati, works best for fried rice. I don’t recommend short grain or sushi rice for this recipe because they’re stickier and don’t fry up as well. Brown rice can work if that’s what you have, though it won’t get quite as crispy.

Can I add other vegetables?

This is your fried rice, so add whatever vegetables you like. I’ve thrown in chopped broccoli, snap peas, corn, diced zucchini, and bean sprouts. Just keep in mind that harder vegetables like broccoli need to go in earlier in the cooking process, while delicate ones like bean sprouts should go in near the end.

Why does my fried rice turn out mushy?

Nine times out of ten, mushy fried rice comes from using warm or freshly cooked rice. The rice needs to be cold and dried out a bit so the grains stay separate when you fry them. The other culprit is usually not having the pan hot enough or overcrowding it. If your pan isn’t sizzling when you add ingredients, turn up the heat.

Is this recipe spicy?

Not at all. This is a pretty mild, family-friendly fried rice. If you want to add some heat, stir in some sriracha, chili garlic sauce, or red pepper flakes along with the soy sauce. I usually put a bottle of sriracha on the table so people can add their own heat level.

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A bowl of fried rice with mixed vegetables and shredded meat, with chopsticks lifting a bite.

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