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5 from 1 vote

Pork and Vegetable Ponzu Fried Rice

Pork and Vegetable Ponzu Fried Rice is better than take-out! Ponzu gives this fried rice a refreshing hint of citrus flavor and is lighter than standard soy sauce! Make-ahead friendly too!
Course Side Dish
Cuisine Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 238kcal

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  • 4 cups cooked rice, Basmati rice, cold
  • 1 tbsp vegetable oil
  • 2 large eggs
  • 1 pound pork shoulder, or ground pork, cooked and shoulder cut into small cubes
  • 12 ounce frozen peas and carrots
  • 1 cup corn, frozen or fresh
  • 1/3 cup Ponzu
  • 2 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1 tbsp oyster sauce
  • 1 medium green onion, sliced thin


  • Heat the vegetable oil in a large skillet over medium-high heat,
  • Lightly beat the eggs and add to the oil in the pan. Scramble eggs until almost dry. Remove onto a plate.
  • Heat the sesame oil in the same skillet over medium high heat. Add the cooked cold rice and fry for about 2 minutes until heated thru, tossing the rice continually with a spoon or spatula. Add the frozen vegetables and pork to the rice, continuing to stir until heated thru. Add the ponzu, soy sauce, pepper and oyster sauce to the pan and mix until evenly distributed.
  • Salt to taste and transfer to a serving dish. Garnish with sliced green onions and serve.


Note - Ponzu and Oyster Sauce can be found in the asian food aisle of most grocery stores.


Serving: 1serving | Calories: 238kcal | Carbohydrates: 32.51g | Protein: 13.32g | Fat: 6.3g | Saturated Fat: 2.86g | Cholesterol: 75.9mg | Sodium: 617.66mg | Potassium: 304.33mg | Fiber: 2.34g | Sugar: 1.09g | Vitamin A: 4184.39IU | Vitamin C: 6.45mg | Calcium: 33.51mg | Iron: 1.51mg

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