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Pork Fried Rice with Edamame, Corn, Broccoli and Carrots

Quick and Easy Pork Fried Rice with Edamame, Corn, Broccoli and Carrots

Course Main Course
Cuisine American, Chinese
Keyword Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Author Tom


  • 2 cups cooked white rice (12 ounces; 350g)
  • 2 1/2 tablespoons vegetable or canola oil, divided (40ml)
  • 6 ounces fresh corn kernels, cut from 1 to 2 ears of corn (170g) or 6 oz canned corn, drained
  • 2 scallions (1 ounce; 30g) sliced, whites and greens reserved separately
  • 6 ounces broccoli (170g) separated into small florets and ¼” thick slices of stalks
  • 1 medium carrot (3 ounces; 85g) peeled and diced
  • 6 ounces Edamame (170g) steamed and shelled
  • 3 cloves garlic (~2 teaspoons; 5 g) minced
  • 6-8 ounces leftover roast pork or ham, finely diced (170g)
  • 3/4 teaspoon chili-garlic sauce or Sriracha, depending on your heat tolerance
  • 2 teaspoon soy sauce (7.5ml)
  • 2 teaspoon toasted sesame oil (7.5ml)
  • Kosher salt
  • Ground white pepper
  • 1 large egg


  1. If using day-old rice, break rice up into individual grains with your hands. Heat 1/2 tablespoon vegetable oil in a large wok or heavy-bottomed 12”-14” skillet (cast iron works well) over high heat until just smoking. Add half of rice and cook, stirring constantly and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3-4 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

  2. Return wok/skillet to heat and add 1/2 tablespoon oil. Add corn, edamame, carrots, broccoli and cook, stirring occasionally, until lightly charred, about 4 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Transfer to bowl with rice and toss to combine.

  3. Add 1/2 tablespoon oil to the pan. Add scallion whites and pork and cook, stirring gently, until lightly softened, warm and fragrant, about 1 minute. Pour in the rice mixture and stir to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

  4. Push rice to the sides of wok/skillet and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

  5. Add scallion greens and toss to combine. Serve immediately.