Pork and Rice Skillet

It starts with the aroma… that warm, savory scent that hits right as the pork begins to sizzle in the pan – the kind where you stand over the skillet a bit too long even though it’s hot, because it just smells that good. The rice, once it joins, adds something grounding. And the moment the soy sauce hits the heat – it’s like everything softens. There’s nothing flashy about it, really, this Pork and Rice Stir-Fry… but somehow, whenever I make it, it tastes like comfort. Not dramatic or loud. Just deeply satisfying in a way that sneaks up on you.

Why You’ll Crave It

• One skillet, one glorious meal – minimal mess, maximum flavor
• Fast – like 25-minutes-and-you’re-done fast (perfect when you’re tired and hungry…)
• Adaptable to whatever veggies you have – truly forgiving
• Makes great leftovers, and freezes like a dream
• The way the soy soaks into the rice? It’s addictive, not sorry

The first time I made this, I wasn’t expecting much – just using up random fridge things… but then I had three helpings. Not proud. A little proud.

What You’ll Need

• Pork: 500 grams, thinly sliced – tenderloin works beautifully if you can swing it
• Rice: 250 grams uncooked – long grain is perfect here, but jasmine also brings a lovely aroma
• Vegetables: 200 grams chopped – bell peppers, peas, even leftover roasted carrots if you’re feeling bold
• Soy sauce: 3 tablespoons – go for low-sodium unless you’re braver than I am
• Olive oil: 2 tablespoons – for the sear, and just a bit of richness

Easy How-To

Prep everything first

Honestly, it makes a difference. Slice your pork into even pieces (try to go thin so it cooks quickly), rinse and chop your veggies, and measure out your rice. A small dish of soy sauce on standby too… makes the cooking part smooth and kind of meditative.

Sear that pork

Heat a large skillet over medium-high – then add a bit of oil, swirl it around, and lay the pork in. Let it brown a bit without moving it too much at first. Flip, stir, let the edges caramelize just slightly. Should take 5 to 7 minutes, depending on thickness.

Bring in the vegetables

Once the pork has color, toss in the veggies. Stir things around gently. Depending on what you’ve chosen, cook 3 to 5 minutes until they’ve softened just enough – but keep a little crunch. This isn’t a stew.

Add rice and stir to coat

In goes the uncooked rice – yes, uncooked. Stir everything together gently but thoroughly, till everything’s mingling nicely (it’ll look dry now, but trust).

Pour in the liquid, simmer gently

Add water (or chicken broth if you want more depth) according to rice package instructions. Bring to a gentle simmer, then cover and lower the heat.

Low and slow… just for a bit

Let the mixture simmer, covered, for around 15 minutes. Peek just once or twice if needed – but best not to fuss too much. Rice likes to be left alone.

Taste and finish

Once most of the liquid’s gone and the rice is tender, you’re nearly there. Add the soy sauce, toss gently to combine (maybe a splash more if rice’s feeling bland), then taste and season with salt and pepper if needed.

Good to Know

• Cold leftovers make a surprisingly good lunch – just pack with a wedge of lime and you’re golden
• If you’re using frozen vegetables, add them straight from the freezer – no need to thaw
• I once added a fried egg on top just because… life-changing

Serving Ideas

• Big bowl, spoon in hand, cozy corner of the couch – nothing fancy required
• Serve with a side of pickled cucumbers or kimchi for a little brightness
• If making for guests, a sprinkle of chopped scallions and sesame seeds adds just enough elegance

Top Tricks

• Toast the rice for a minute in the pan before adding liquid – adds a surprising depth
• Let everything rest, off heat, for 5 minutes at the end – the flavors mellow, and the rice finishes perfectly
• Use two kinds of veggies – one soft (like peas), one crunchy (like peppers) – better texture

Frequently Asked Questions

Can I use brown rice instead of white?

Yes, but it will need a longer cooking time and more liquid. I’d start with 50% more water and check every 10 minutes or so until tender.

What cut of pork works best?

Thin strips of pork tenderloin or boneless loin are both great – they stay tender even with a quick cook. Avoid shoulder or tough cuts unless pre-cooked.

How can I make it spicier?

Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes when sautéing the veggies. Or drizzle with hot sauce when serving – depends on your mood, really.

How long will leftovers last in the fridge?

3 to 4 days, easily. Store in an airtight container and reheat gently with a splash of water so it doesn’t dry out.

Can I double the recipe?

Absolutely, but use a really large pan or split into two batches so it cooks evenly. Crowding the skillet will steam the pork instead of searing it.