I have always made vegetable fried rice, but I frequently see pork fried rice with the diced red pork in oriental restaurants and buffets. It presents itself well. I only make fried rice when I make a stir fry, and 90% of the time it is a meat stir fry, so the meat is already covered. It all ends up co-mingling on the plate anyway.I REALLY want to make a batch of Red-Cooked Pork, dice it up, freeze it, and use it as needed to add to the Fried Rice.