Sticky Pork Mince Fried Rice

Here’s how to turn our delicious sticky pork mince stir-fry into a new hero dinner with this quick and tasty sticky pork mince fried rice – a colourful, budget-friendly meal that’s big on flavour and low on fuss.

Made with juicy Australian pork mince, this clever twist transforms the sweet and flavour-packed stir-fry into a satisfying second act the whole family will love. Pork mince is naturally tender, full of flavour, and great value for money – the perfect protein for busy weeknights and family budgets alike.

Why this sticky pork mince fried rice is so easy

This fried rice is perfect for busy nights. If you’ve already made the sticky pork mince stir-fry, this dish comes together in minutes. Just use microwaved long-grain rice, warm the stir-fry, mix everything together, and top it with green shallots for a fresh finish.

Proof that one sticky pork stir-fry can become a second delicious family dinner – with hardly any extra effort!

Key ingredients

• Australian Pork Mince – tender, flavourful, and perfect for weeknight meals.

• Long grain rice – keeps each grain fluffy and separate.

• Zucchini & capsicum – add colour and crunch.

• Garlic & ginger – build aroma and depth.

• Pineapple chunks – balance the savoury sauce with sweetness.

• Soy sauce & tomato sauce – create that glossy, sticky coating everyone loves.

Ingredients (14)

• 1/2 cup tomato sauce

• 1/4 cup rice wine vinegar

• 1/4 cup light soy sauce

• 2 tsp cornflour

• 227g can pineapple chunks in juice, drained, juice reserved

• 2 tbsp vegetable oil

• 500g Australian Pork Mince

• 450g pkt microwave long grain white rice

• 2 zucchini, finely chopped

• 1 brown onion, coarsely chopped

• 1 red capsicum, deseeded, finely chopped

• 3 garlic cloves, crushed

• 1 tbsp finely grated fresh ginger

• Sliced green shallots, to serve

Method

Step 1 – Whisk tomato sauce, vinegar, soy sauce, and cornflour in a jug. Add the reserved pineapple juice.
Step 2 – Heat half the oil in a wok. Cook pork mince in 2 batches for 3–4 minutes until browned. Transfer to a bowl.
Step 3 – Microwave rice according to packet directions.
Step 4 – Add remaining oil to the wok. Stir-fry zucchini, onion, and capsicum for 4–5 minutes. Add garlic and ginger; cook 30 seconds. Add the tomato sauce mixture, simmer for 1–2 minutes, then stir in pork and pineapple.
Step 5 – Add rice, stir-fry for 1–2 minutes until combined and heated through. Top with green shallots.