Ground Meats
$1.43per plate
Prep
5 min
Ground Meats · Ground Pork
Ground Pork Fried Rice
When the meat case has ground pork for less than beef or turkey, fried rice is the smartest way to stretch a single pound of it. Day-old rice, a pound of pork, a couple of eggs, and a bag of frozen vegetables come together in one hot skillet in about twenty minutes. It is the classic use-it-up dinner: leftover rice from earlier in the week becomes a full meal for four at little more than a dollar a plate. Cold rice is the secret, so this is a great next-day dinner.
$1.34per plate
Estimated recipe total
$5.35 · serves 4
Cook
15 min
Total
20 min
Serves
4
1 How to make it
1
Brown the pork
Heat the oil in a large skillet over medium-high and cook the ground pork, breaking it into small crumbles, until browned, about 6 minutes. Push it to one side and add the garlic and ginger for 30 seconds.
2
Scramble the eggs
Clear a space in the pan, crack in the eggs, and scramble them right there until just set, then stir them into the pork.
3
Add the rice and vegetables
Add the cold rice and the frozen peas and carrots. Press the rice flat and let it sit a moment to catch some color, then toss. Cold rice fries up in separate grains instead of turning to mush, which is why day-old is best.
4
Season and finish
Pour the soy sauce around the edge of the pan and toss everything until hot and coated. Finish with the green onions and a pinch of sesame seeds.
2 Cheaper ingredient swaps
- Ground turkey, chicken, or beef. Any ground meat works. Use whichever is cheapest that week; pork is usually the value pick.
- Fresh-cooked rice, spread and cooled. No day-old rice, cook a batch and spread it on a sheet pan for ten minutes in the freezer to dry and cool it.
- Any frozen vegetable. Peas, corn, edamame, or a stir-fry mix all work. Frozen is cheapest and there is no waste.
- Add a fried egg on top. Instead of scrambling, crown each bowl with a fried egg for a few cents more.
3 Budget tips
- Ground pork is often the lowest-priced ground meat. Check the family pack price and freeze what you do not use.
- This is a planned-leftovers dinner. Cook extra rice one night so fried rice is nearly free to throw together the next.
- A bag of frozen peas and carrots is cheaper than fresh, keeps for months, and adds color with no waste.
- One bottle of soy sauce seasons dozens of dinners, so the flavor here costs almost nothing per plate.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 3 days. Cool the rice quickly and keep it chilled for food safety.
Freezer
Freeze cooled portions for up to 2 months. Fried rice reheats surprisingly well straight from frozen in a hot pan.
Reheating
Reheat in a hot skillet with a few drops of oil to crisp it again, or microwave with a splash of water. Add a little soy sauce if it needs waking up.
5 Nutrition (per serving)
Calories
420
Protein
22g
Fat
20g
Carbs
38g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Why does fried rice need cold rice?
Cold, day-old rice has dried out enough to fry into separate grains. Fresh hot rice is too moist and clumps into mush. If you must use fresh, spread it on a sheet pan and chill it in the freezer for ten minutes first.
Is ground pork cheaper than ground beef?
Usually, yes. Ground pork is often one of the lowest-priced ground meats. It is a little richer, so drain the pan if a lot of fat renders out.
Can I make this without eggs?
Yes, just leave them out; the dish still works. Or add a can of drained beans or extra vegetables to keep it filling.
How is the price per plate figured?
Around $5.35 for four servings. Ground pork, often the cheapest ground meat, does the heavy lifting, and leftover rice keeps the rest low.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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