Pork Stir Fry
A simple, flavourful stir fry with tender pork and mixed vegetables, served with rice.
Allergens: contains soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 5g sugars · 3g 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 | – | – |
| Long Grain Riceuse 200g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Carrotspack 500g · use 200g, chopped | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Spring onionsuse 1 spring onion, slic | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Basket total (full packs) | £2.49 | £1.76 |
| Cost of what this recipe uses | £0.82 | £0.54 |
| Per serving | £0.21 | £0.14 |
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 4 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.
- Prep: Slice the sausages into rounds, about 1cm thick. Chop the carrots into thin batons, about 5cm long. Slice the spring onion into thin rounds, separating the white and green parts.
- Cook the rice: Rinse the rice under cold water until the water runs clear. Place the rice in a saucepan with 400ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
- Stir-fry the pork: Heat 1 tbsp of vegetable oil in a large wok or frying pan over medium-high heat. Add the sliced sausages and cook for 5-7 minutes, stirring occasionally, until golden and no pink remains.
- Add the carrots: Add the chopped carrots to the wok, stir well to combine with the pork. Cook for 3-5 minutes until the carrots are tender but still have a slight crunch.
- Season and taste: Add the white parts of the spring onion, 1 tsp of salt, and ½ tsp of black pepper. Stir well to combine. Taste and adjust the seasoning if needed.
- Finish with spring onion: Add the green parts of the spring onion to the wok and stir through. Cook for an additional 1 minute until the spring onion is just wilted.
- Serve: Divide the cooked rice among 4 plates and top each with an equal portion of the pork and carrot stir-fry. Serve immediately.
Tips
- Swap the pork sausages for chicken sausages or tofu for a cheaper alternative.
- Batch-cook the stir-fry and portion it into containers. Store in the fridge for up to 2 days or freeze for up to 3 months. Defrost in the fridge overnight and reheat in the microwave until steaming hot throughout.
- To reheat safely, ensure the stir-fry is heated to a temperature of 70°C (158°F) for at least 2 minutes.
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.
- Pork sausages · about 172g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Paella with chicken and chorizo, Pork and Vegetable Fried Rice, Spaghetti carbonara. - Long Grain Rice · about 800g 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. - Carrots · about 300g 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. - Spring onions · about 185g 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).