Leftover Roast Pork Stir Fry with Rice and Vegetables


September 24, 2013 by Dewi


Make the most of your Sunday roast leftovers and make this quick and easy sweet and sour Chinese-style supper

I’ve spoken in the past about my love of cooking with leftovers. I hate waste, so using up any foods that haven’t been eaten and making something interesting with them is something I’m passionate about. You can find my leftover specific recipes here, which I hope will get you cooking something different with any odds and ends you have left at the end of a good meal!

As for this recipe, well it ticks all the boxes really: its quick to make, super tasty and really healthy. Perfect for when you’re back from work and need to knock up something for supper on a Monday night.

I had leftover roast loin of pork and some leftover veggies (carrots and savoy cabbage). I love sweet and sour flavours with pork, so this recipe uses honey and dark soy sauce. The honey glazes the meat and the greens wonderfully, and the dark soy is the perfect seasoning for the rice and the rest of the ingredients. The Chinese style stir fry taste is achieved by using that magic combination of garlic, chilli and fresh ginger.

You can use whatever leftover meat you like for this dish, but in my opinion these flavours work best with pork. Feel free to mix it up with the veg, too. As I said, I had carrots and cabbage to hand, but you can use any leftover vegetables you might have around.

Serves 1 for dinner or 2 for a light lunch


  • 75g white rice
  • 120ml boiling water
  • 1/2 red onion, sliced
  • 1/2 pepper, sliced
  • 1/2 chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 1tsp grated ginger
  • 100g leftover roast pork, cut into cm-thick slices
  • 75g leftover cooked carrots
  • 50g leftover cooked savoy cabbage
  • 1 Tbsp dark soy sauce
  • 1 Tbsp honey
  • Juice of 1/2 a lime


Firstly, the rice needs to be cooked

To do this, place a saucepan over a high heat

In the pan, combine the water and rice with a pinch of salt

Bring this to the boil and immediately turn the heat down to low, cover the pan with a lid and leave to cook for 12-15 minutes

After this time, all of the water will have been absorbed leaving you with lovely fluffy rice

While the rice is cooking, place a wok or frying pan over a medium-high heat with a splash of vegetable oil

Add onion and pepper to the pan and stir fry for 3-4 minutes

Add chilli, garlic and ginger and fry for 1 minute

Add the pork and vegetables and fry for a further 2 minutes, stirring often

Add the honey and stir so it coats all the ingredients

Next, throw in the cooked rice, soy sauce and lime juice, stir fry for a final 2 minutes and serve



2 thoughts on “Leftover Roast Pork Stir Fry with Rice and Vegetables

  1. Sally says:

    Recipe doesn’t say how much honey???

    • Dewi says:

      Sally – Thanks for pointing that out. It’s about one tablespoon of honey, but you really don’t need to be precise with this recipe.

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