Tiny New York Kitchen: Teriyaki Pork Fried Rice

By Victoria Hart Glavin of Tiny New York Kitchen

Skip the take-out and make your own Teriyaki Pork Fried Rice!


  • 2 Tablespoons Canola Oil (Divided)
  • 2 Beaten Eggs
  • 2 Tablespoons Grated Ginger
  • 2 Teaspoons Minced Garlic
  • 1 Pound Lean Diced Pork
  • 1 1/2 Cups Thinly Sliced Cabbage
  • 1/2 Cup Finely Chopped Red Bell Pepper
  • 1 Bunch Thinly Sliced Green Onions
  • 1/2 Pound Thawed Frozen Peas & Carrots
  • 3 Cups Cooked White Or Brown Rice
  • 1/3 Cup Teriyaki Sauce
  • 2 Tablespoons Low Sodium Soy Sauce

In a large-size sauté pan add 1 tablespoon canola oil over a medium-high heat. When hot add beaten eggs. Cook until just cooked through. Transfer eggs to a plate and set aside. Add remaining oil to skillet. When skillet is hot, add ginger and garlic. Cook and stir for 30 seconds. Add diced pork. Cook and stir for 5 minutes until cooked through and beginning to brown. Add cabbage, red bell pepper, green onions, peas and carrots. Cook and stir for 2 minutes until cabbage begins to wilt. Add cooked rice and eggs.

Cook and stir for 4 minutes until combined and rice is warmed through. Add teriyaki sauce and soy sauce. Stir well to combine and heat through. Transfer to serving bowl and serve immediately. Serves 4 


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.