Pork and Vegetable Fried Rice
A budget-friendly family meal using sliced pork sausages and frozen mixed vegetables.
Allergens: contains cereals containing gluten, eggs, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 4g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Pork sausagesnot compared | – | – |
| Rice (long grain)use 400g | £1.391kg · £0.14 per 100g | £4.704kg · £0.12 per 100g |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Carrotsuse 100g | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Spring onionsuse 3 onions | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Eggspack 6 · use 2 eggs | £2.10£0.35 each | £2.40£0.40 each |
| Basket total (full packs) | £7.53 | £11.39 |
| Cost of what this recipe uses | £3.37 | £2.33 |
| Per serving | £0.84 | £0.58 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Pork sausages.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Begin by cooking the 400g long grain rice in a large pot of boiling water according to packet instructions, usually 10-12 minutes, then drain thoroughly and set aside to cool completely. While the rice cooks, finely dice the red onion, grate the 100g carrots, and slice the 3 spring onions into thin rounds.
- Remove the skins from the 500g pork sausages and crumble the meat into small bite-sized chunks using your hands. Whisk the 2 eggs in a small bowl and separate the white parts of the spring onions from the green tops for a garnish later.
- Heat 2 tablespoons of vegetable oil in a large wok or deep frying pan over high heat. Add the crumbled pork and fry for 5-6 minutes, stirring frequently until it is golden brown and cooked through; remove the meat from the pan and set it aside on a plate to keep warm.
- Add another splash of oil to the same pan and medium-fry the diced red onion and grated carrots. Stir-fry for 3-4 minutes until the onion is translucent and the carrots have softened slightly, then add the 200g frozen mixed vegetables and cook for another 3 minutes until thawed.
- Turn the heat up to high and add the cooled rice and cooked pork back into the pan with the vegetables. Use a wooden spoon to toss everything together vigorously for 3 minutes, ensuring the rice grains are coated in oil oil and heated until steaming hot.
- Push the rice mixture to the side of the pan to create a gap and pour the whisked eggs into it. Scramble the eggs quickly for 1 minute until set, then fold them into the rice and vegetable mixture until the egg is evenly distributed.
- Season the fried rice with a generous pinch of salt and black pepper to taste, tasting to ensure the flavours are balanced. Stir in half of the sliced spring onion greens and serve immediately in four bowls garnished with the remaining greens.
Tips
- Use cold, day-old rice for the best texture as it prevents the dish from becoming mushy when stir-fried.
- To batch-cook, portion leftovers into airtight containers and freeze immediately; reheat once in the microwave until steaming hot throughout.
- Swap the pork sausages for cheaper ham or extra tofu to make a more budget-friendly version.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Rice (long grain) · about 600g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Carrots · about 400g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Spring onions · about 155g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).