Here’s a mouthwatering pork fried rice that’s both comforting and fast to make. Tender cubes of pork seared to brown perfection mingle with day-old rice, silky scrambled egg and bright green peas, all lifted by a savory soy-ginger sauce and scallions. It’s the perfect one-pan solution for using leftovers and creating a balanced, satisfying dinner in under 30 minutes.
Ingredients
– 3 cups cooked day-old long-grain or jasmine rice (cold)
– 12 oz pork loin or shoulder, trimmed and cut into 1/2-inch cubes
– 2 large eggs, lightly beaten
– 1 cup frozen peas (thawed)
– 3 tbsp neutral oil (vegetable or canola), divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 3 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp oyster sauce (optional)
– 1 tsp sesame oil
– 2 scallions, sliced (white and green parts separated)
– Salt and freshly ground black pepper to taste
– Optional: 1/4 tsp white pepper, pinch of sugar, or chili flakes
Servings and Cooking Time
Makes: 3–4 servings
Preparation time: 10 minutes
Cooking time: 12–15 minutes
Total time: ~25 minutes
Nutritional Value
Nutritional values are approximate and listed per 1 serving (about 1 cup; recipe yields 3–4 servings).
– Serving size: ~1 cup (about 260–320 g)
– Calories: 420 kcal
– Protein: 22 g
– Fat: 14 g
– Carbohydrates: 48 g
– Fiber: 2 g
– Sodium: 860 mg
– Sugar: 2 g
(Note: values are estimations for one person per serving.)
Step-by-Step Cooking Process
– Heat 1 tbsp oil in a wok or large skillet over medium-high heat; add pork cubes, season lightly, and sear until browned and cooked through, about 4–5 minutes; remove and set aside.
– Add another tablespoon oil to the pan; pour in beaten eggs and scramble quickly until just set; transfer to a plate.
– Add remaining oil, then saute the white parts of scallions, garlic and ginger until fragrant, about 30 seconds.
– Crumble cold rice with your hands or a fork to remove clumps and add to the wok; stir-fry to heat through and separate grains.
– Return the pork and scrambled eggs to the rice, tossing to combine evenly.
– Add peas and continue to stir-fry until heated, about 1–2 minutes.
– Drizzle soy sauce and oyster sauce over rice; toss to coat evenly and check seasoning.
– Stir in sesame oil and a pinch of white pepper or sugar if using; adjust soy to taste.
– Finish with sliced green scallion tops; give one last quick toss over high heat for 20–30 seconds.
– Serve immediately, garnished with extra scallions or a few drops of chili oil if desired.
Alternative Ingredients
You can swap pork with diced chicken, shrimp, or firm tofu for a different protein. Replace oyster sauce with hoisin or a squeeze of fish sauce for depth. Use brown rice or cauliflower rice for a lower-carb option (adjust cooking times accordingly).
Serving and Pairings
Serve pork fried rice as a main with a simple cucumber salad, stir-fried bok choy, or steamed greens. It also pairs well with egg drop soup, spring rolls, or a light Asian-style slaw for contrast and extra veggies.
Storage and Reheating
Cool leftovers to room temperature, store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat with a splash of oil or water to loosen rice, stirring until hot. Pork fried rice can be frozen up to 2 months; thaw overnight in the fridge before reheating to preserve texture.
Cooking Mistakes
– Use fresh, hot rice — avoid wet, freshly cooked rice which clumps.
– Don’t overcrowd the pan; cook in batches if needed to ensure proper browning.
– Overcooking the pork makes it dry — sear quickly to keep it tender.
– Adding too much soy sauce can make the dish salty; taste as you go.
– Skipping aromatics (garlic/ginger) yields a flatter flavor.
– Cooking eggs too long results in rubbery curds — remove while soft.
– Forgetting to separate rice clumps leads to a mushy texture.
Helpful Tips
– Use day-old chilled rice for the best texture.
– Cube pork uniformly for even cooking.
– Keep a high heat and stir constantly for wok hei-like flavor.
– Add sauces sparingly and build flavor gradually.
– Finish with sesame oil and scallions for brightness.
– Freeze single portions for quick future meals.
FAQs
Can I use fresh rice instead of day-old rice?
Yes, but spread freshly cooked rice on a tray to cool and dry for 20–30 minutes or chill briefly; fresh hot rice is sticky and will clump, making it harder to achieve separated grains.
What cut of pork is best for fried rice?
Pork loin or tenderloin gives lean, tender cubes; shoulder has more flavor and fat but may need slightly longer cooking—both work well depending on the texture you prefer.
Can I make pork fried rice vegetarian?
Yes—replace pork with firm tofu, tempeh, or extra vegetables and swap oyster sauce for mushroom-based vegetarian oyster sauce or additional soy sauce for umami.
How do I prevent soggy fried rice?
Use day-old, chilled rice, cook over high heat, avoid adding excess liquid, and ensure ingredients are hot and dry when added to the wok to keep grains separate and slightly toasted.
Is pork fried rice healthy?
Pork fried rice can be balanced—protein from pork and eggs and some vegetables—but sodium can be high from sauces; use low-sodium soy and add more vegetables to increase fiber and nutrients.
Can I prepare components in advance?
Absolutely—cook rice and chop vegetables ahead. Pre-cook and cool pork, store separately, then quickly combine and finish in the wok when ready to serve.
How do I get restaurant-style flavor at home?
Use high heat, cook ingredients in small batches, add a touch of sesame oil at the end, and if available, use a well-seasoned cast-iron or wok to impart slight char and depth.
Conclusion
Pork fried rice is a versatile, fast, and deeply satisfying dish that turns simple ingredients into a flavorful meal. With a few technique tips—day-old rice, high heat, and balanced seasoning—you’ll get restaurant-worthy results that are perfect for weeknight dinners or repurposing leftovers.
Pork Fried Rice
Ingredients
- 3 cups cooked day-old long-grain or jasmine rice cold
- 12 oz pork loin or shoulder trimmed and cut into 1/2-inch cubes
- 2 large eggs lightly beaten
- 1 cup frozen peas thawed
- 3 tbsp neutral oil vegetable or canola, divided
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 3 tbsp soy sauce low-sodium if preferred
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- 2 scallions sliced (white and green parts separated)
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat; add pork cubes, season lightly, and sear until browned and cooked through, about 4–5 minutes; remove and set aside.
- Add another tablespoon oil to the pan; pour in beaten eggs and scramble quickly until just set; transfer to a plate.
- Add remaining oil, then sauté the white parts of scallions, garlic and ginger until fragrant, about 30 seconds.
- Crumble cold rice with your hands or a fork to remove clumps and add to the wok; stir-fry to heat through and separate grains.
- Return the pork and scrambled eggs to the rice, tossing to combine evenly.
- Add peas and continue to stir-fry until heated, about 1–2 minutes.
- Drizzle soy sauce and oyster sauce over rice; toss to coat evenly and check seasoning.
- Stir in sesame oil and a pinch of white pepper or sugar if using; adjust soy to taste.
- Finish with sliced green scallion tops; give one last quick toss over high heat for 20–30 seconds.
- Serve immediately, garnished with extra scallions or a few drops of chili oil if desired.
Nutrition
