Pulled Pork Fried Rice – The Best Leftover Pulled Pork Recipe
Pulled Pork Fried Rice – The Best Way to Use Leftover BBQ
Got leftover pulled pork sitting in the fridge and not sure what to do with it? This pulled pork fried rice is one of the easiest — and most satisfying — ways to turn yesterday’s BBQ into a brand-new meal.
Whether you’re cooking on a Blackstone griddle, a cast-iron skillet, or a wok, this recipe delivers crispy rice, tender smoked pork, and big savory flavor in every bite. It’s fast, flexible, and perfect for weeknight cooking.
Why This Recipe Works
Pulled pork already brings smoke, seasoning, and richness to the table, which makes it a natural fit for fried rice. Cooking the rice hot and fast gives you that slightly crispy texture, while the pork warms through without drying out.
This is also a great “clean out the fridge” recipe. You can add or subtract vegetables, adjust the seasoning, and make it your own without overthinking it.
Ingredients
Main Ingredients:
- 2 cups leftover pulled pork, chopped
- 4 cups cooked rice (day-old rice works best)
- 2 tablespoons sesame oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (optional)
- 2 tablespoons butter
- 1 cup frozen peas and carrots
- ½ cup chopped onion
- 3 eggs, beaten
- 2 tablespoons cooking oil
Seasonings:
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- Salt to taste
A light sprinkle of SPG Gold or Smokin’ Sweet Heat takes this fried rice to another level without overpowering the pork.
How to Make Pulled Pork Fried Rice
Start by heating your griddle, skillet, or wok over medium-high heat. Add a tablespoon of sesame oil and let it heat until shimmering.
Add the pulled pork and warm it through, stirring occasionally. You’re not trying to crisp it — just heat it. Once warmed, move it to a cooler area of the pan.
Add cooking oil to the hot surface, then toss in the onions, peas, and carrots. Cook until the onions are soft and the vegetables are heated through.
Push the vegetables aside and add the rice along with a little more oil. Stir fry for a few minutes, breaking up clumps and letting the rice toast slightly.
Drizzle in the soy sauce, sweet soy sauce if using, and the remaining sesame oil. Stir until everything is evenly coated.
Add the butter, garlic, and black pepper. Once melted, mix thoroughly to distribute the flavor.
Push the rice aside, add a little oil, and scramble the eggs directly on the cooking surface. Chop them up and fold them into the rice.
Give everything one final mix, adjust seasoning if needed, and serve hot. A drizzle of sriracha or extra soy sauce works great here.
Serving Ideas
Top with green onions or sesame seeds for extra flavor. A fried egg on top turns this into a killer lunch or late-night meal.
This dish also pairs great with simple grilled vegetables or even a side salad if you want to round it out.
Final Thoughts
Pulled pork fried rice is one of those recipes that proves leftovers don’t have to feel like leftovers. It’s quick, satisfying, and packed with flavor — exactly what weeknight BBQ cooking should be.
If you give this one a try, drop a comment and let me know how you made it your own.
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Pulled Pork Fried Rice FAQs
Can I use freshly cooked rice instead of day-old rice?
Day-old rice works best because it’s drier and fries up without getting mushy. If you’re using freshly cooked rice, spread it out on a baking sheet and let it cool completely before cooking.
What type of pulled pork works best for fried rice?
Smoked pulled pork with a balanced seasoning profile works best. Avoid pork that’s heavily sauced or overly sweet, as it can overpower the fried rice.
Can I make pulled pork fried rice on a Blackstone griddle?
Absolutely. A Blackstone griddle is perfect for this recipe because the high heat helps crisp the rice while keeping the pork tender.
How do I keep fried rice from getting soggy?
Use dry rice, cook over medium-high to high heat, and avoid adding too much sauce at once. Let the rice fry before stirring to develop texture.
Can I add other vegetables to pulled pork fried rice?
Yes. Bell peppers, green onions, corn, or even diced jalapeños all work well and add extra flavor and texture.
