One Pot Rice with Pork and Veggies

There are days when you want something hearty, flavorful, and comforting—but without the pile of dishes or complicated steps. That’s where this one pot rice with pork and veggies shines. It’s the kind of meal that feels like a warm hug after a long day, and the best part? It’s all made in one pot, which means minimal cleanup and maximum satisfaction.

This recipe brings together tender pieces of pork, fluffy rice, and a medley of colorful vegetables all cooked together in a rich, savory broth. As the rice simmers, it absorbs all the juices from the pork and veggies, creating layers of flavor in every bite. It’s satisfying enough to serve as a complete meal, and flexible enough that you can use whatever vegetables you have on hand—think of it as a delicious fridge-cleanout dish with intention.

I love making this dish on busy weeknights when I don’t have the energy to think about what goes with what. Everything’s in the pot—protein, carbs, veggies—and it always turns out cozy and delicious. It also makes great leftovers, which means lunch the next day is already sorted (and maybe even better than the night before).

Whether you’re cooking for your family, meal prepping for the week, or just trying to use up some pork in the freezer, this one pot rice is a no-fuss, flavorful solution. Let’s get into how to make it happen!

Why You’ll Love It

• One pot = easy cleanup – Everything cooks in a single pot, which means fewer dishes and less time spent scrubbing after dinner.
• Hearty and filling – With protein, rice, and veggies all in one, this dish is a complete, satisfying meal that will keep everyone full.
• Flavor-packed – As the pork cooks with the rice and vegetables, all the flavors meld together, creating a rich, savory dish that tastes like it took hours to make.
• Customizable – You can switch up the veggies, use brown rice, add spices, or even toss in some heat—it’s a flexible recipe that fits your pantry and preferences.
• Meal prep-friendly – It stores and reheats beautifully, making it perfect for lunches or busy days when you need something quick and homemade.

Ingredient List

For the Pork and Marinade

• 1 lb (450g) pork shoulder or pork loin, cut into bite-sized pieces
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp garlic powder
• ½ tsp black pepper

For the Rice and Veggies

• 1 ½ cups long grain white rice, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup bell peppers (any color), chopped
• 1 cup green beans or peas (fresh or frozen)
• 3 cups chicken broth or water
• 2 tbsp soy sauce
• 1 tbsp oil (vegetable or olive oil)
• Salt and pepper to taste
• Optional: chopped green onions or sesame seeds for garnish

Ingredient Notes

• Pork shoulder or loin – I like pork shoulder for its tenderness and flavor, but pork loin works great if you want something leaner.
• Oyster sauce – Don’t skip this! It adds a deep, savory umami flavor that really makes the dish pop.
• Long grain white rice – Rinsing it first helps keep the rice fluffy and prevents it from getting too sticky.
• Chicken broth – Use a good-quality broth or even homemade if you have it—it adds way more flavor than plain water.
• Veggies – Feel free to mix and match based on what you have; zucchini, corn, or mushrooms would also work beautifully.

Kitchen Equipment Needed

• Large heavy-bottomed pot or Dutch oven – For even cooking and to prevent the rice from sticking; I love using my enameled Dutch oven for this.
• Sharp knife – To easily dice the pork and chop all your veggies.
• Cutting board – Keep one handy for prepping everything quickly and cleanly.
• Measuring cups and spoons – For accurate sauce and broth measurements.
• Wooden spoon or spatula – To stir without scratching your pot—great for mixing everything gently.
• Fine mesh strainer – For rinsing the rice before cooking (a quick rinse goes a long way!).

Instructions

Step 1: Marinate the Pork

• Place your diced pork into a medium bowl.
• Add soy sauce, oyster sauce, sesame oil, garlic powder, and black pepper.
• Toss well until the pork is fully coated in the marinade.
• Let it sit for at least 15–20 minutes (or longer in the fridge if you have time).

Pro Tip: Marinating even briefly infuses the pork with extra flavor—don’t skip it, especially if using a lean cut like pork loin.

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Step 2: Prep the Veggies and Rice

• While the pork is marinating, rinse your rice in a fine mesh strainer until the water runs clear. This removes excess starch and prevents gumminess.
• Dice the onion, mince the garlic, and chop all your vegetables to roughly equal sizes for even cooking.

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Step 3: Sear the Pork

• Heat 1 tablespoon of oil in your large pot or Dutch oven over medium-high heat.
• Add the marinated pork in a single layer (you may need to do this in two batches).
• Sear for about 2–3 minutes on each side, until lightly browned. The pork doesn’t need to be fully cooked at this point.
• Remove the pork from the pot and set aside.

Pro Tip: Don’t overcrowd the pot—browning in batches helps the pork sear instead of steam.

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Step 4: Sauté the Aromatics

• In the same pot, add a little more oil if needed.
• Toss in the diced onion and cook for about 2 minutes until softened.
• Add the garlic and stir for another 30 seconds until fragrant.

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Step 5: Add the Veggies and Rice

• Stir in the carrots, bell peppers, and green beans (or peas).
• Add the rinsed rice and stir everything together to coat the grains in the oil and flavor.
• Pour in the chicken broth and soy sauce. Give it a gentle stir to combine.
• Return the seared pork and any juices back into the pot.

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Step 6: Simmer and Cook

• Bring the mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18–22 minutes.
• Avoid lifting the lid during cooking—this traps in the steam and cooks the rice evenly.

Pro Tip: If your pot lid isn’t tight, place a layer of foil between the pot and the lid to help lock in steam.

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Step 7: Let It Rest and Fluff

• After the cooking time, turn off the heat and let the pot sit—still covered—for another 5–10 minutes.
• Then, remove the lid and gently fluff the rice with a fork.

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Step 8: Garnish and Serve

• Taste and adjust salt or pepper if needed.
• Sprinkle with chopped green onions or sesame seeds for extra flavor and texture.
• Serve hot and enjoy!

Tips and Tricks for Success

• Rinse your rice well – This small step helps prevent sticky or mushy rice and keeps the grains separate and fluffy.
• Don’t rush the resting time – Letting the pot sit covered after cooking finishes the steaming process and keeps the rice tender.
• Sear the pork in batches – Crowding the pan can lead to steaming instead of browning. Golden edges = more flavor.
• Cut everything into similar sizes – This helps all the veggies and pork cook evenly without over- or undercooking.
• Use a pot with a heavy bottom and tight lid – This prevents burning on the bottom and ensures even heat distribution.

Ingredient Substitutions and Variations

• Pork – Swap with chicken thighs, beef, or even tofu for a different protein option.
• Rice – Use brown rice (increase liquid slightly and cook time by about 10–15 minutes) or jasmine rice for fragrance.
• Veggies – Try corn, zucchini, mushrooms, or even spinach tossed in at the end.
• Sauces – Add a dash of hoisin, a spoonful of chili garlic sauce, or a splash of rice vinegar for added depth or heat.
• Broth – Water can work in a pinch, but use broth for more flavor—veggie broth is a great choice if you’re making it meatless.

Serving Suggestions

• Top with a fried or soft-boiled egg – The yolk adds richness and makes it feel extra indulgent.
• Drizzle with a little sriracha or chili oil – If you like a kick, this adds the perfect spicy finish.
• Pair with a simple cucumber salad – It adds a refreshing crunch and contrast to the warm, savory rice.
• Serve with a side of steamed bok choy or stir-fried greens – For extra veggies and a pop of color on the plate.
• I love serving this dish with a cold drink and a wedge of lime on the side—it gives the whole meal a bright, zesty lift.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container – Keeps well for up to 4 days.
• To reheat on the stovetop – Add a splash of water or broth to loosen it up, then warm over medium heat, stirring occasionally.
• Microwave method – Heat in a microwave-safe bowl with a damp paper towel over the top to retain moisture.
• Freezing – You can freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
• Avoid overcooking when reheating – Just warm it through to keep the pork tender and the rice from drying out.

Frequently Asked Questions

Can I use pre-cooked rice instead?

Not for this version—this recipe relies on raw rice absorbing all the flavor during cooking. But if you have leftover rice, try a stir-fry instead!

What’s the best cut of pork to use?

Pork shoulder gives you the most flavor and stays juicy, but pork loin works if you prefer something leaner and quicker to cook.

Can I make this in a rice cooker or Instant Pot?

Yes! Sear the pork and sauté aromatics using the “Sauté” function (if using Instant Pot), then switch to “Rice” or manual pressure cook for 10 minutes with a natural release.

Is it okay to use frozen vegetables?

Absolutely! Just toss them in as you would fresh ones—no need to thaw. Frozen peas or mixed veggies work especially well.

How do I keep the rice from sticking or burning?

Use a heavy-bottomed pot, keep the heat low during simmering, and don’t skip the resting time after cooking. That’s the magic combo!

Can I make it spicy?

For sure! Add red pepper flakes, chopped fresh chili, or a spoonful of chili paste to the broth or serve with spicy sauce on the side.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!