Pork Fried Rice

A pork loin roast for a weeknight meal?

You betcha!

The loin of a pork is a flavourful and lean cut of meat. The loin can be a challenge to cook as it can dry out quickly. And cooking a whole roast in the middle of the week can be a hassle.

Cutting up a loin roast into bite size strips before cooking is a great way to turn a roast into a quick weeknight meal. Our family loves pork fried rice!


  • 2 to 3 tbsp bacon grease or other cooking oil
  • 2 to 3 lbs pork loin roast or pork loin chops, cut into bite size strips
  • 4 cups basmati rice
  • 2 large carrots, diced
  • 1 large white or yellow onion, diced
  • 1 bell pepper, any color, diced
  • 2 cloves garlic, minced
  • 1 cup frozen green peas
  • salt & pepper, to taste
  • 3 tbsp soya sauce
  • 6 eggs


Place 4 cups of basmati rice and 4 cups of water into your Instant Pot. Place on high presssure cook for 1 minute. Once cooked, allow to self-vent for 10 to 15 minutes while cooking the remainder of the supper.

Heat bacon grease over medium heat on stove top, in an oven proof cast iron pot. Chop onion, carrots, and pepper on cutting board and add to the pot. Saute over medium heat, stirring frequently. Meanwhile, mince the garlic, set aside. Chop the pork loin into bite size strips. Once the vegetables are softened, add the garlic and saute for a couple of minutes to soften the garlic. Transfer the vegetables to a plate.

Preheat the oven to 350F.

Add the pork to the pan and season with salt & pepper. Saute until pork is cooked and lightly browned, adding extra bacon grease or oil if needed.

Transfer the pork to a plate.

Crack the eggs into the same pan. Break the yolks and season with salt and pepper. Allow to fully cook on the first side before flipping the eggs over. Cook the eggs on the other side until fully cooked through. Use your kitchen tool to break the egg into bite size strips.

Add the pork and sauteed vegetables back to the pot. Add the cooked rice and the frozen peas. Pour in the soya sauce and mix well.

Remove pot from heat, cover with a lid, and transfer to the oven. Heat the mixture for 10-15 minutes, until heated through.

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