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Fried Rice with Leftover Mississippi Pork Chops

Take our Mississippi smothered pork chops and some leftover rice, and you’re minutes away from ranched out fried rice with pork. It’s a simple down-home classic with an Asian twist, or as we call it, dinner ASAP.

  • Prep Time 5 min
  • Cook Time 15 min
  • Servings 4
  • Print print Print

Ingredients (8)

  • butter, divided 3 tablespoons
  • eggs, beaten 2
  • large scallions, thinly sliced 2
  • garlic, minced 2 cloves
  • frozen peas and carrots 1 cup
  • diced leftover Mississippi smothered pork chops 1 cup
  • cooked and chilled rice 3 cups
  • soy sauce 3 tablespoons
For safe meat preparation, reference the USDA website.

Steps (4)

  1. 1

    Heat 1 tablespoon of the butter in a large sauté pan set over medium-high heat. When melted, add the egg and scramble until cooked through. Remove and set aside.  

  2. 2

    Add remaining butter to the pan. When melted, add the white and light green parts of the scallions, the garlic and the peas and carrots. Sauté, stirring occasionally, until carrots are softened, about 5 minutes. 

  3. 3

    Add the pork, rice and soy sauce, and stir until well-combined. Cook for another 3–4 minutes to toast the rice a bit.  

  4. 4

    Stir in the eggs until combined. Garnish with some of the dark green parts of the scallions. Serve hot.

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13 Reviews


recommend 46.2% would recommend this recipe

Rated 5 out of 5 by from Great use of leftovers! It is a great way to use up common leftovers. We usually make extra rice for Fried Rice.
Date published: 2023-11-17
Rated 4 out of 5 by from Fried Rice, Leftover Meat, and Ranch! Yes! Okay, so I didn't follow the recipe exactly ... instead of leftover pork, I used leftover chicken. And can I say, it was Delicious! Easy with the leftovers, especially. I would recommend using the frozen veggies, as canned veggies tend to Mash and not look as good.
Date published: 2023-05-11
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