Smoky Cowboy Fried Rice with Tender Pulled Pork and Savory Spices

Smoky Ranch Fried Rice with Pulled Pork

Perfect for Leftovers

If you have leftover rice and pulled pork in your fridge, this dish comes together almost instantly. The smoky spices highlight the flavors already in the pork, and tossing in leftover rice gives it new life. Pair this fried rice with a fresh salad or some roasted vegetables for a more complete meal.

Ingredients Needed

Gather these core essentials for your smoky ranch fried rice:

• Pulled pork (pre-cooked or leftover)
• Diced onion
• Minced garlic
• Jalapeño (seeded and diced if you prefer less heat)
• Black beans
• Canned diced tomatoes (with green chilies for extra kick)
• Eggs
• Cooked rice (white or brown)
• Spices (cumin, oregano, paprika, chili powder)
• Olive oil
• Worcestershire sauce
• Salt and pepper to taste

How to Make This Southwestern Fried Rice

In just a few simple steps, you’ll have a flavorful, protein-packed meal. This method uses quick scrambling and gentle browning for a toasty finish on the rice.

1. Sauté Aromatics: Warm a tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion, jalapeño, and garlic. Sauté until softened, about 3–4 minutes.
2. Combine Pork and Veggies: Stir in black beans, diced tomatoes, and pulled pork. Allow them to heat through and pick up some of the onion and garlic flavors.
3. Scramble Eggs: Push the mixture to one side of the skillet, and pour in beaten eggs on the cleared side. Scramble until just cooked, then fold them into the pork and veggie mix.
4. Add Rice and Seasonings: Stir in cooked rice, Worcestershire sauce, cumin, oregano, paprika, chili powder, plus salt and pepper to taste. Cook, stirring often, until the rice is lightly browned, about 3–5 minutes.