Hawaiian Pulled Pork Fried Rice is the best use-up-your-leftovers, clean-out-the-fridge, last-minute-what’s-for-dinner recipe you can imagine! Sweet and spicy pork, pineapple, peppers, peas and leftover rice in a chili soy sauce.
Hawaiian Pulled Pork Fried Rice
Yesterday was Paul’s birthday so we are gearing up for a little celebration tomorrow! His mom will be here in a few hours for a weekend visit and to help with the festivities. Which means I need to clean out the casa fridge ASAP!
Fried rice is the ultimate way to use up leftovers and this Hawaiian Pulled Pork Fried Rice is no exception! The leftover Hawaiian Pulled Pork and Pineapple Salsa I made recently are a great combo with a host of other veggies.
Day-old rice from the Jerk Pork Kabobs we had earlier this week rounded out the dish. Feel free to add whatever veggies you have on hand to this dish, there’s no reason to buy anything special. As long as you have the pineapple!
Be sure to check out my Hawaiian Pulled Pork Tacos with Pineapple Salsa too!
- Heat a large cast iron skillet or wok over medium high heat.
- Whisk eggs in a small bowl. Heat ½ tablespoon oil in skillet. Add eggs, cook 1-2 minute stirring frequently until set. Remove and set aside on a plate.
- Heat 1 tablespoon in skillet. Add Hawaiian Pulled Pork, cook 3-4 minutes until crispy. Remove and set aside on a plate.
- Add more oil to skillet if needed. Add Pineapple Salsa, cook 1 minute. Push to outside of skillet.
- Add bell pepper, onion, garlic and peas to skillet, cook 1-2 minutes. Push to outside of skillet.
- Add more oil to skillet if needed. Add rice, cook 1-2 minutes.
- Stir rice and veggies together with chili sauce and soy sauce.
- Mix in pork and eggs. Top with chopped scallions and serve immediately.