Roast Pork and Cabbage Fried Rice

Roast pork and cabbage fried rice

Course Main Course
Cuisine Asian Fusion
Keyword Lunchbox
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 3 to 4
Author Connie Veneracion


  • cold roast pork as much as you please
  • 1/4 head white cabbage cored and shredded
  • 1 onion finely sliced
  • 1/2 carrot peeled and chopped
  • 1 red bell pepper cored, deveined and chopped
  • 4 cloves garlic peeled and crushed
  • 2 cups cold cooked rice
  • 2 eggs beaten
  • salt
  • freshly ground pepper
  • 2 to 3 tablespoons of vegetable cooking oil


  • Cut the cold pork into half-inch cubes.
  • Heat the cooking oil in a frying pan or wok. 
  • Add the pork, cook until reheated then throw in the vegetables. Stir fry (over very high heat, naturally) for a couple of minutes. 
  • Add the rice and season with salt and pepper. Cook, stirring, until the rice is heated through.
  • Make a well in the center and pour in the beaten eggs. 
  • Let the eggs cook without letting the rice and vegetables get mixed in, stirring often, until firm but still moist. Toss everything together until the eggs are cooked through.
  • Taste the fried rice and add more salt and pepper, if you think that's necessary.


What can be simpler than that, eh?
Note that you can always substitute vegetables of your choice. Crisp chicharo (snap peas), broccoli or cauliflower florets, togue (mung bean sprouts) and onion leaves are only a few possibilities.
You can add sliced mushrooms too of whatever variety -- white button, oyster, straw, shiitake... whatever strikes your fancy.
To make sure that the fried rice won't get watery inside the lunch box, make sure that the eggs are cooked thoroughly. If in doubt, you can always fry the eggs separately then chop them before stirring into the rice mixture.