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Pork & Veggie Stir-Fried Rice is one of those clean out the fridge recipes. The type of recipe that can be filled with substitutions based on what is in your fridge or freezer. However, if you make my recipe for Ground Pork Fried Rice with Veggies and you substitute out the majority of the ingredients and don’t like the outcome, don’t blame me! All I am saying is, be creative, use your cooking intuition and have fun with it! If you DO NOT want to be creative and would prefer to follow a recipe… then you’re in the right place. Keep reading for all of the details on how to make a delicious stir-fry!

When I make a stir-fried rice recipe, I like to go heavy on the veggies, moderate on the meat and light on the rice. I feel this gives me a well portioned meal with adequate amounts of protein and fiber. The ground pork adds extra fat that helps to increase satiety.

What is stir-frying?

Stir-frying is an Asian cooking method that generally uses a wok. A wok is a large, round bottomed cooking pot made of out carbon steel, stainless steel or cast iron. If you do not have a wok, a large frying pan that can withstand high cooking temperatures will work. I use my Lodge Cast Iron Frying Pan.

Stir-fried food is usually bite-sized food cooked in high heat, using a small amount of oil, and constantly turned over (stirred- hence the name) in the pan. It is recommended that you have all of your ingredients chopped, measured and ready to go at time of cooking. Once food is added to the hot pan, everything cooks quickly and requires constant attention.

Stir-frying tips:
  • Cook your meat and vegetables separately. They require different cooking times so they should not be cooked together at the same time.
  • Cook your rice ahead of time and allow it to completely chill in the refrigerator. It is best to do this the day/night before you plan on using it. If you forget to cook your rice a day in advance then you can give it a quick chill in the freezer. After it is cooked, spread it out on a sheet pan and put it in the freezer for about 30 minutes. You want to use chilled rice because it will crisp up when it hits the hot frying pan. Warm, freshly cooked rice will not not crisp up. Instead, it will get soggy and clump together.
  • Do not cook your aromatics in high heat. Aromatics are your fresh ginger, garlic and green onions. They will burn and lose all of their delicious flavor. You can either cook them at the very beginning using low heat and then remove them from the pan or add them at the very end making sure you don’t expose them to a long period of direct, high heat.
  • Use high-heat cooking oil like peanut, canola, grape seed or avocado oil.
  • Do not cook your stir-fry in sesame oil! Sesame oil is a low heat cooking oil and should only be used as a finishing oil at the end of cooking.
  • Use a large high heat cooking pan like a wok or a cast iron pan.
  • Don’t start cooking until all of your ingredients are chopped and measured out! Stir-fries are cooked quickly using high heat so you do not have time to stop cooking (stirring) and measure or chop your ingredients after you start.
Recipe ingredients:
  • Ground pork
  • White rice
  • Onion
  • Frozen peas
  • Carrots
  • Snow peas
  • Green onions
  • Fresh ginger
  • Fresh garlic
  • Soy sauce
  • Sriracha hot sauce
  • Garlic powder
  • Sesame oil
  • Cashews
  • High heat cooking oil like canola, grape seed, avocado or peanut oil
Equipment needed:
  • Large frying pan or a wok – I need to emphasize the fact that you have to have a large cooking vessel for this recipe! I use my large Lodge Cast Iron frying pan and I have JUST enough room.
Zoomed in graphic of ground pork fried rice and veggies
How to make Ground Pork Fried Rice & Veggies:
Step 1:

Cook your white rice in advance. Ideally, you should cook the white rice the night before and let it chill in the fridge until you are ready to add it to the ground pork fried rice recipe. Cooked ahead, chilled rice will crisp up when it hits the hot frying pan. Warm, freshly cooked rice will not not crisp up. Instead, it will get soggy and clump together. Chop all of your vegetables so that they are ready to add to the frying pan.

Vegetables cut up and ready to add to the ground pork fried rice and veggies stir fry.
Step 2:

Cook your ground pork. The ground pork could be cooked in advance just like the white rice is. Start by heating a high heat oil in your large frying pan or wok. A good high heat oil choice would be canola, grape seed, peanut or avocado oil. Once the ground pork has just about cooked through, season the pork with soy sauce, hot sauce and garlic powder. Continue cooking the meat until it is fully cooked. Remove the ground pork from the pan and set aside.

Ground pork to be added to ground pork fried rice and veggies stir fry.
Step 3:

Cook the veggies in the same pan that you cooked the ground pork in. Add more oil to the pan. After the oil has heated up, add the chopped onions, carrots, frozen peas and snow peas. Stir-fry on medium-high heat until the vegetables are tender, crisp and bright. Add in the fresh ginger, fresh garlic and green onions. Stir fry all veggies for a few more minutes, turning the vegetables constantly so that they do not burn. Season the vegetables with soy sauce and hot sauce.

Vegetables cooking in the stir-fry pan.
Step 4:

Now it’s time to stir-fry the rice. If your pan is large enough, push the vegetables to the side and add in your rice. If the pan is not large enough, then remove the vegetables from the pan before adding the rice. Stir fry the rice until brown and crisp – about 5 minutes. Add the vegetables and ground pork back into the pan and toss all ingredients together to combine.

White rice cooked ahead of time. Cooking in frying pan.
Step 5:

In a small frying pan, lightly toast your chopped, raw cashews in sesame oil using low heat. Sprinkle with salt. The cashews will toast quickly so keep an eye on the pan! Remove the cashews from the pan and sprinkle them on top of your stir-fried rice, veggies and ground pork.

Cashews toasting in a frying pan.

Step 6:

Transfer your stir-fry to bowls, top with toasted cashews and garnish with any extra sliced green onion. Add more soy sauce if you would like. Enjoy!

Ground pork fried rice with veggies photo
Make sure to check out some of my other quick and easy dinner recipes!
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Ground pork fried rice with veggies photo

Ground Pork Fried Rice with Veggies

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Stir-fry is a quick and easy one-pot dinner.  This delicious veggie packed meal will provide you with a balance of carbs, protein and fat… plus tons of flavor!


  • 3 cups cooked white rice, fully cooled for 8 hours in the refrigerator
  • 1 pound ground pork
  • 4 medium carrots – thinly sliced or chopped
  • 1 medium onion – chopped
  • 3 green onions – ends trimmed off and chopped into small slices
  • 2 handfuls snow peas
  • 1 cup frozen green peas
  • 1/4 cup soy sauce (divided in half)
  • Sriracha hot sauce (2 teaspoons for pork plus 1 teaspoon for veggies)
  • 2 teaspoons garlic powder
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons sesame oil + extra oil for cashews
  • Grape seed oil (or any other high heat cooking oil)
  • 1 cup raw unsalted cashews


  1. Heat a large frying pan or a wok over medium-high heat and coat with oil.  Once the pan is hot, add the ground pork to the pan.  Break the pork up with a spatula and fully cook the pork for about 5 minutes.  Add 1/8 cup soy sauce, 2 teaspoons sriracha hot sauce and 2 teaspoons garlic powder to the pork.  Mix well and transfer the pork to a separate dish.  
  2. Cook your vegetables in the same pan used to cook the pork.  You may need to re-oil the pan and bring the pan back up to temperature.  Add the carrots, onions, green onions, snow peas and frozen green peas to the pan and cook on medium-high heat for about 4 minutes.  Constantly move your vegetables around in the pan to prevent burning.  
  3. Add the fresh garlic, ginger and green onions and continue cooking for 1-2 more minutes.  
  4. Season the vegetables with 1/8 cup soy sauce and 1 teaspoon sriracha hot sauce.  
  5. Move the vegetables to the side of your pan (or remove from the pan) and add the white rice to the cooking pan.  Stir-fry the rice for 3-4 minutes, until golden and toasty.  
  6. Incorporate all ingredients back together (pork + vegetables + rice) and thoroughly combine.  Drizzle 2 tablespoons of sesame oil over top of the stir-fry mixture, mix again and remove from heat.  
  7. Drizzle a small amount of sesame oil around a small frying pan over low heat.  Add the cashews to the frying pan and lightly toast the cashews.  The cashews will toast in about 2-3 minutes on low heat.  Watch the cashews carefully so that they do not burn.  Season with salt if desired.  
  8. Transfer your stir-fry to servings dishes, top with toasted cashews and garnish with additional slices of green onion.  Serve with extra soy sauce on the side.  Enjoy!
  • Category: dinner
  • Method: stir-frying
  • Cuisine: Chinese

Keywords: ground pork fried rice