Introduction
Tired of takeout? Craving that savory, satisfying flavor of authentic pork fried rice but want to skip the delivery fee and the wait? You’ve come to the right place! This recipe is your ticket to a homemade version that rivals your favorite Chinese restaurant, and it’s surprisingly simple to make. Get ready to impress yourself and your family with a dish that’s bursting with flavor, perfectly textured, and incredibly rewarding to create.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Large Wok or Skillet
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Sharp Chef’s Knife
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Measuring Spoons and Cups
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Why You’ll Love This Recipe
This pork fried rice recipe is a game-changer! It’s incredibly versatile, allowing you to customize it with your favorite vegetables. It’s quick enough for a weeknight meal, uses simple ingredients, and delivers that irresistible umami-packed flavor you crave. Plus, it’s a fantastic way to use up leftover rice, making it both delicious and budget-friendly.
Ingredients
- 1 tbsp vegetable oil, plus more if needed
- 8 oz boneless pork loin or shoulder, cut into small bite-sized pieces
- 1 tsp soy sauce (for marinating pork)
- 1/2 tsp cornstarch (for marinating pork)
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup chopped green onions (white and green parts separated)
- 3 cups cooked and cooled day-old rice (preferably medium or long-grain)
- 3 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper (optional)
Instructions
- In a small bowl, toss the pork pieces with 1 tsp soy sauce and 1/2 tsp cornstarch. Let it marinate for at least 10 minutes while you prepare other ingredients.
- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 3-5 minutes. Remove the pork from the wok and set aside.
- Add a little more oil to the wok if needed. Pour in the beaten eggs and cook, stirring gently, until scrambled. Break the eggs into smaller pieces and set aside with the pork.
- Add the diced onion and the white parts of the green onions to the wok. Stir-fry for 1-2 minutes until the onion is softened and fragrant.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add the thawed peas and carrots to the wok and stir-fry for 1-2 minutes until heated through.
- Add the cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through and slightly toasted.
- In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, sesame oil, and white pepper (if using). Pour this sauce mixture over the rice.
- Add the cooked pork and scrambled eggs back into the wok. Stir everything together to combine and ensure the sauce is evenly distributed. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
- Stir in the green parts of the green onions just before serving.
Tips
- Use day-old, cold rice: This is crucial for achieving the perfect fried rice texture. Freshly cooked rice is too moist and will result in a mushy dish.
- Don’t overcrowd the wok: Cook ingredients in batches if necessary to ensure they stir-fry properly instead of steaming.
- High heat is key: Use medium-high to high heat for stir-frying to get that characteristic smoky flavor (wok hei).
- Prep all ingredients beforehand: Stir-frying is fast, so have everything chopped, measured, and ready to go before you start cooking.
Serving Suggestions
- Serve hot as a main course or as a side dish to other Chinese favorites like General Tso’s Chicken or Sweet and Sour Pork.
- Garnish with extra chopped green onions or a drizzle of sriracha for a spicy kick.
Storage Tips
Store leftover pork fried rice in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if it seems dry.
FAQ
Can I use a different type of meat? Yes, chicken, shrimp, or even tofu can be substituted for pork.
What kind of rice is best? Day-old, cooked medium or long-grain rice works best. Avoid short-grain or sticky rice.
How do I make it vegetarian? Omit the pork and oyster sauce, and use a vegetarian stir-fry sauce. Add extra vegetables like broccoli or snap peas.
Nutrition Information
- Calories: 450 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 45 g
The BEST Pork Fried Rice Recipe: Quick, Easy & Restaurant-Style at Home!
Ingredients
Method
- In a small bowl, toss the pork pieces with 1 tsp soy sauce and 1/2 tsp cornstarch. Let it marinate for at least 10 minutes while you prepare other ingredients.
- Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 3-5 minutes. Remove the pork from the wok and set aside.
- Add a little more oil to the wok if needed. Pour in the beaten eggs and cook, stirring gently, until scrambled. Break the eggs into smaller pieces and set aside with the pork.
- Add the diced onion and the white parts of the green onions to the wok. Stir-fry for 1-2 minutes until the onion is softened and fragrant.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Add the thawed peas and carrots to the wok and stir-fry for 1-2 minutes until heated through.
- Add the cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through and slightly toasted.
- In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, sesame oil, and white pepper (if using). Pour this sauce mixture over the rice.
- Add the cooked pork and scrambled eggs back into the wok. Stir everything together to combine and ensure the sauce is evenly distributed. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through.
- Stir in the green parts of the green onions just before serving.
