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A wooden bowl of pork fried rice recipe : golden fried rice with scrambled egg, green peas, diced carrots, and crispy pork pieces, garnished with sliced green onions and herbs on top.

Pork Fried Rice Recip

A quick and flavorful pork fried rice recipe that tastes just like your favorite Chinese takeout. Made with day-old rice, tender pork, and smoky flavors in just 15 minutes using one pan.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Asian-Inspired, Chinese, Takeout
Keyword: Best pork fried rice recipe ever, Best pork fried rice recipe ever with vegetables, Chinese pork fried rice recipe, Easy BBQ pork fried rice recipe, Leftover pork fried rice recipe, Pork fried rice ingredients, Pork fried rice recipe authentic, Pork fried rice recipe restaurant style
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill rice: 8 hours
Total Time: 8 hours 25 minutes
Servings: 4 servings
Calories: 420kcal
Cost: $10

Equipment

  • 1 Wok or large cast iron skillet
  • 1 Spatula (or two for tossing)
  • 1 Cutting board
  • 1 Small prep bowls

Ingredients

  • 2 cups Day-old jasmine rice - cold leftover from previous day
  • 1 cup Cooked pork - diced roast pork tenderloin, or ground pork
  • 2 Eggs - beaten with pinch of salt
  • 2 tablespoon Light soy sauce
  • 1 tablespoon Dark soy sauce - optional for color
  • 1 teaspoon Sesame oil - added at the end
  • 2 teaspoon Fresh ginger - minced
  • 3 cloves Garlic - minced
  • 3 Green onions - chopped
  • ½ cup Frozen peas
  • ½ cup Diced carrots
  • ½ cup Bean sprouts - optional
  • 2 tablespoon Vegetable oil - or peanut oil for high heat

Instructions

  • Chop pork and vegetables, beat eggs, and prepare sauces before starting
    A silver wok of rice and eggs cooking together: cold white rice mixed with fresh cracked eggs, some scrambled and some still raw.
  • Preheat the wok until it is very hot and ready for stir-frying
    A wok filled with seared pork cubes: browned pork chunks cooked with chopped green peppers and onions, stirred with a wooden spoon.
  • Scramble eggs, sear pork, and quickly fry aromatics for flavor
    A wok of stir-fried pork and vegetables: pork chunks tossed with onions, red and yellow peppers, and broccoli, sizzling together in oil.
  • Stir-fry cold day-old rice, break up clumps, and season with sauces
    A black wok of fried rice in progress: white rice stir-fried with green peas, carrots, and bell peppers, plus chicken pieces. On the side, a pool of dark soy sauce with a wooden spatula resting.
  • Mix in vegetables, return eggs, drizzle sesame oil, and serve hot
    A large white bowl of finished pork fried rice: golden brown rice with scrambled eggs, carrots, broccoli, and pork chunks, topped with sliced green onions.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 420kcal (21%) | Carbohydrates: 48g (16%) | Protein: 20g (40%) | Fat: 16g (25%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 100mg (33%) | Sodium: 780mg (34%) | Potassium: 380mg (11%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 2800IU (56%) | Vitamin C: 10mg (12%) | Calcium: 50mg (5%) | Iron: 3mg (17%)
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