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Pork fried rice

Rebecca's pork fried rice

Total Time
50 min
20 min
30 min
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. There are so many recipes for fried rice, with endless combinations of flavours. Rebecca's pork fried rice recipe is a really great way to add extra veg into your day (and sneak it in for the kids too!). She always cooks a double batch, and freezes half of it in single serves, ready to grab and heat up for a quick lunch or dinner option.


Olive oil

1 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Chilli paste

1 tsp

Lean pork mince

500 g


1 medium, cut into 1cm pieces


1 medium, cut into 1cm pieces

Cup mushrooms

4 whole, cut into 1cm pieces

Chinese five spice

¼ tsp

Soy sauce

1 tbs

Fish sauce

1 tbs

Oyster sauce

1 tbs

Cooked brown rice

4 cup(s), (680g)

Frozen green peas

1 cup(s), thawed, (145g)


  1. Heat oil in a large non-stick wok or frying pan over medium heat. Add onion, garlic, ginger and chilli paste and cook, stirring, for 2–3 minutes, until onion is softened slightly. Add mince and cook, stirring to break up lumps, for about 5 minutes or until no longer pink.
  2. Add zucchini, carrot, mushrooms, five spice and sauces to wok. Season with ground white pepper and stir-fry for 2 minutes or until well combined. Reduce heat to low, cover and cook for 5 minutes. Stir through rice and peas, cover and cook for a further 5 minutes or until heated through.


TO REFRIGERATE: Divide individual portions of fried rice into reusable containers. Store for up to 2 days. To serve, reheat in microwave until hot. TO FREEZE: Store fried rice as above for up to 3 months. Thaw overnight in the fridge. Reheat as above. Day-old rice works best for fried rice, as much of the moisture dries out of the grains, helping to give them the perfect texture for frying.