Mary Berry Leftover Roast Pork Fried Rice

When life gives you leftovers, turn them into something worth celebrating.
Mary Berry’s Leftover Roast Pork Fried Rice is exactly that: a fast, honest dish that tastes even better than the original Sunday roast.

It’s quick to make, deeply savoury, and packed with texture — a crisped-up, wok-tossed rice that’s perfect for feeding a hungry crowd without much fuss.
If you have cold roast pork and some day-old rice, you’re halfway there.

Why You’ll Love It

• Saves time and waste: Leftover pork gets a new, delicious purpose.
• Big flavour, simple method: Ready in half an hour.
• Perfect texture: Cold rice crisps up beautifully in the pan.
• Family-friendly: Mild but satisfying — easy to spice up if you like.
• Customisable: Swap in whatever veg you have knocking about.

Ingredients

• 2 cups cooked roast pork, chopped
• 4 cups cold cooked rice (long-grain preferred)
• 2 tablespoons vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, for extra richness)
• Salt and pepper, to taste
• 2 spring onions, sliced thinly for garnish

How to Make Mary Berry’s Leftover Roast Pork Fried Rice

1. Scramble the eggs:
   Heat a teaspoon of oil in a large frying pan. Pour in the beaten eggs, swirl to coat the base, and scramble until just set. Remove and keep aside.
2. Sauté the aromatics:
   Add another splash of oil. Cook the diced onion until soft, then stir in the garlic.
3. Add the pork and vegetables:
   Tip in the roast pork and peas and carrots. Stir-fry for a few minutes until warmed through.
4. Work in the rice:
   Scatter the rice into the pan. Let it sit for a minute or two without stirring, so it crisps at the edges.
5. Season boldly:
   Splash over the soy sauce and oyster sauce. Stir well. Taste, then season with salt and pepper if needed.
6. Finish with eggs and spring onions:
   Stir the scrambled eggs back in. Scatter over spring onions just before serving.

Serve immediately, straight from the pan.

Tips for Success

• Use cold rice: Freshly cooked rice is too wet and turns mushy. Always chill it first.
• Don’t crowd the pan: Work quickly and keep everything moving to avoid steaming.
• Taste as you go: Add seasoning gradually — soy sauce can be quite salty.
• High heat is key: You want a quick, hot fry for the best texture.

What to Serve With It

• Crisp cucumber salad
• Sweet chili sauce
• Pickled radishes
• A cold beer or light lager

Storage and Reheating

• Fridge: Cool leftovers quickly. Store in a sealed container for up to 3 days.
• Freezer: Pack portions into freezer bags or containers. Freeze for up to 2 months.
• Reheat:
  Pan-fry over medium heat with a splash of water, or microwave gently, stirring halfway through.

FREQUENTLY ASKED QUESTIONS

What rice works best?
Long-grain white rice or jasmine rice holds its shape well.

Can I skip oyster sauce?
Yes — but it adds a lovely depth. If omitting, add a little extra soy sauce.

How do I make it spicy?
Stir in a spoonful of chili paste or serve with chili oil on the side.

Try More Mary Berry Recipes:

• Mary Berry Fried Rice
• Mary Berry Crushed New Potatoes
• Mary Berry Crushed New Potatoes

Nutrition Facts

• Calories: 626
• Total Fat: 35g
• Saturated Fat: 10g
• Trans Fat: 0g
• Unsaturated Fat: 22g
• Cholesterol: 102mg
• Sodium: 1308mg
• Carbohydrates: 42g
• Fiber: 5g
• Sugar: 7g
• Protein: 36g