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Breakfast Pork Fried Rice with Kale

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 ½ cups (serves 4–5)
Category Main Dish
Cuisine American
Author Lauren Grant


Savory and satisfying, this Breakfast Pork Fried Rice is perfect for any meal of the day. Loaded with flavor, protein and fiber, this meal is an all in one!


  • 8 ounces ground pork or mild breakfast sausage
  • Kosher salt and black pepper
  • High-heat cooking oil, such as avocado or grapeseed
  • 4 cups finely chopped Tuscan kale, (1 small bunch)
  • 1 ½ cups frozen green peas
  • 1 bunch scallions
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger, or 1 teaspoon dried
  • 3 cups cooked brown rice, cooled and chilled*
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 teaspoons fish sauce, optional
  • 1 teaspoon rice vinegar or white vinegar
  • 2 teaspoons toasted sesame oil
  • Sesame seeds to serve, optional
  • ¼ cup avocado oil or olive oil mayonnaise
  • 1 teaspoon chili garlic sauce
  • 4 –8 large eggs, fried or scrambled for serving


  • Make sure cooked rice measures 3 cups. If not, cook 1 cup rice according to these instructions, for brown rice, or cook according to package instructions if cooking white rice.
  • Meanwhile, add pork to a large sauté pan or wok and cook over medium heat, without moving, 2 minutes; season with ½ teaspoon each kosher salt and pepper. Using a wooden spoon, break up pork and continue to cook until very browned and crispy, 5 more minutes. Using a slotted spoon, transfer pork to a bowl. Pour any drippings into a small bowl.
    cooked ground pork in a white bowl
  • Meanwhile, slice scallions and separate the dark green parts from white and light green parts; set aside.
  • Heat 1 tablespoon drippings (or avocado/grapeseed oil if pork doesn't have many drippings) in now-empty pan over medium until shimmering. Add kale and white and light green scallion parts; cook 2 minutes; season lightly with salt and pepper. Add peas and cook 1 minute. Transfer vegetables to a bowl.
    kale and scallions in a skillet
  • Heat 4 teaspoons drippings in now empty pan over medium until shimmering, add garlic and ginger and cook 15 seconds until fragrant. Stir in rice, breaking up any clumps and stirring to coat in oil and aromatics. Season with salt and pepper then press into an even layer and cook, without moving, 4 minutes. Using a wooden spoon, stir rice, scraping bottom of pan as needed, continu stir frying until rice is golden brown, about 4 minutes.
    rice in a skillet
  • Add cooked pork, cooked vegetables, tamari, fish sauce, and vinegar; stir to combine then stir fry 2 more minutes. Off heat, stir in sesame oil and dark green scallion parts; season with additional tamari and toasted sesame oil to taste.
    kale, scallions, and pork in a skillet
  • Combine mayonnaise and chili garlic sauce; season lightly with salt.
  • Top servings with eggs, cooked as desired, and drizzle with spicy mayo.


Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a sauté pan over medium heat or in the microwave.
The rice will slightly stick to the pan, that’s OK. The sauce and the steamy cooked vegetables will pull up the fond up from the pan. Consider using a nonstick wok or skillet to avoid this.
For the best results, cook and chill the rice in the refrigerator overnight.


Serving: 1/5 of the recipeCalories: 383kcalCarbohydrates: 40gProtein: 20gFat: 16gSaturated Fat: 5gCholesterol: 163mgSodium: 460mgFiber: 5.5gSugar: 4g
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