Pork fried rice is a deeply comforting, lightning-fast meal that transforms humble leftovers into something spectacular. The sizzle of the wok and aroma of garlic and ginger create a symphony in a skillet. Once you master this pork fried rice, you might just cook extra rice on purpose to make it again tomorrow.
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Why You’ll Love This Pork Fried Rice
- Reduce food waste: Perfect for leftover rice, pork, and lingering veggies.
- Deep savory flavor: Umami-rich from soy, oyster sauce, and high-heat wok cooking.
- Lightning fast: Cooks in under 10 minutes once prepped.
- Endlessly adaptable: Swap proteins or veggies to your taste.
Ingredients & Tools
- 3 cups cooked and cooled jasmine or long-grain white rice (day-old is best)
- 250 g pork loin or shoulder, cut into small, bite-sized pieces
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 spring onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable or peanut oil, for frying
- ½ tsp white pepper (optional, but highly recommended)
Tools: A large wok or a very large, heavy-bottomed skillet, a good spatula.
Notes: The key players here are the day-old rice and the oyster sauce. The dry, cold rice fries up beautifully without getting mushy, giving you those perfect, separate grains. The oyster sauce… well, that’s your secret weapon for a deep, savory-sweet flavor that makes this taste authentically incredible.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 22 g |
| Fat: | 15 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Why day-old rice? Freshly cooked rice is too moist and steamy, which will cause your fried rice to become clumpy and gummy. Using rice that’s been chilled overnight allows the grains to dry out and firm up, ensuring they fry up perfectly separate and have that wonderful, slightly chewy texture.
- Can I use a different protein? Absolutely. Diced chicken, shrimp, or even firm tofu are fantastic substitutes. The trick is to cook whatever protein you choose until it’s nicely browned and cooked through before setting it aside and adding it back in later.
- What’s the deal with oyster sauce? Don’t skip it! It’s not just for seafood—it adds a rich, savory, and slightly sweet depth that soy sauce alone can’t provide. It’s the ingredient that elevates this from “good” to “takeout-level amazing.” If you need a vegetarian alternative, mushroom stir-fry sauce is a great swap.
- How do I get that “wok hei” flavor at home? The signature smoky taste comes from extreme heat. Make sure your wok or pan is screaming hot before you add the oil, and don’t overcrowd the pan. You want to hear a vigorous sizzle the moment the ingredients hit the surface.
How to Make Pork Fried Rice
Step 1: First, get all your ingredients prepped and within arm’s reach. This is called *mise en place*, and for a fast-paced stir-fry, it’s non-negotiable. Once you start cooking, things move quickly, and you won’t have time to chop or measure. Have your sliced pork, beaten eggs, minced aromatics, and sauces all lined up and ready to go.
Step 2: Heat your wok or large skillet over high heat until it’s very hot. You should see little wisps of smoke. Add one tablespoon of the vegetable oil and swirl it around. Immediately add the beaten eggs and scramble them quickly, breaking them up into small, fluffy curds. Once just cooked through, scoop them out and set them aside on a plate.
Step 3: Add another half tablespoon of oil to the same hot wok. Add the diced pork and spread it out in a single layer. Let it sear undisturbed for about a minute to get a nice, brown color. Then, stir-fry until the pork is cooked through and no longer pink. Remove the pork from the wok and set it aside with the eggs.
Step 4: Now, add the remaining half tablespoon of oil. Toss in the white parts of the spring onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn, or it will turn bitter.
Step 5: Add the thawed peas and carrots to the wok. Stir-fry for about a minute until they are heated through and bright in color. This quick blast of heat will wake up the frozen veggies perfectly.
Step 6: It’s rice time! Crumble the cold rice into the wok with your fingers, breaking up any large clumps. Use your spatula to press and toss the rice, ensuring every grain gets coated in the hot oil and aromatics. You’ll hear a satisfying sizzle—this is a good sign! Keep stir-frying for 2-3 minutes until the rice is heated through and has a slightly dry, separate texture.
Step 7: Return the cooked pork and scrambled eggs back to the wok. Drizzle the light soy sauce and oyster sauce evenly over everything. Add the white pepper if using. Now, toss and stir everything together vigorously, making sure the sauces are distributed evenly. The rice should take on a uniform light brown color.
Step 8: Finally, turn off the heat. Stir in the green parts of the spring onions and that precious teaspoon of sesame oil. The residual heat will wilt the greens perfectly and release the sesame oil’s fragrance without cooking it out. Give everything one final, gentle toss, and you’re done!
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended; rice and veggies become mushy upon thawing.
- Reviving: Reheat in a wok or skillet with a splash of water to re-steam.
Serving Suggestions
Complementary Dishes
- Simple Egg Drop Soup — Its light, silky texture is the perfect, soothing starter to balance the robust flavors of the fried rice.
- Quick-Pickled Cucumber Salad — A sharp, tangy, and crunchy side that cuts through the richness of the dish beautifully and refreshes your palate.
- Steamed Chinese Broccoli with Garlic — A simple, healthy green vegetable that adds a different texture and a lovely, mild bitterness to the meal.
Drinks
- Jasmine Green Tea — Its delicate, floral notes are a classic pairing that cleanses the palate between bites without overpowering the food.
- A Light Lager — A crisp, cold beer is fantastic with fried rice, as the carbonation and mild bitterness contrast wonderfully with the savory, umami-packed dish.
Something Sweet
- Mango with Sticky Rice — The ultimate Southeast Asian dessert; the sweet, creamy mango and coconut-infused sticky rice are a heavenly follow-up to the savory main.
- Lychee Sorbet — Light, floral, and refreshingly cold, it’s the perfect palate-cleansing finish that feels light and elegant after a satisfying meal.
Top Mistakes to Avoid
- Mistake: Using warm, freshly cooked rice. This is the number one reason for gummy, clumpy fried rice. The excess moisture will steam the other ingredients instead of frying them, resulting in a mushy texture. I’ve messed this up before too, and it’s a heartbreaking sight.
- Mistake: Overcrowding the wok. If you add too much at once, the temperature plummets, and you end up stewing the ingredients. Cook in batches if necessary to maintain that high, searing heat that gives you good color and flavor.
- Mistake: Adding the sesame oil too early. Sesame oil has a very low smoke point and a delicate flavor that vanishes if cooked for too long. Always add it at the very end, off the heat, to preserve its beautiful, nutty aroma.
- Mistake: Over-stirring. Constant stirring doesn’t allow the rice to develop those slightly crispy, toasted bits that add wonderful texture. Let it sit for 20-30 seconds at a time to get a little color on the bottom before you toss it again.
Expert Tips
- Tip: For even more flavor, marinate your pork. Toss the diced pork with a teaspoon of soy sauce and a pinch of cornstarch for 15 minutes before cooking. This simple step adds a layer of seasoning and helps tenderize the meat, making it incredibly juicy.
- Tip: Break up cold rice with wet hands. If your day-old rice is particularly clumpy, lightly wet your fingertips before breaking it apart. The little bit of water prevents the starch from sticking to your hands and helps you achieve fluffy, separate grains more easily.
- Tip: Create a “well” for scrambling your eggs. After toasting the rice, push it all to the sides of the wok, creating a bare space in the center. Add a tiny bit more oil and pour your eggs in there to scramble. This keeps them contained and perfectly cooked before you mix them in.
- Tip: A splash of Shaoxing wine makes a difference. If you have it, add a tablespoon of Shaoxing wine right after you’ve stir-fried the garlic and ginger. Let it sizzle and cook off for a few seconds—it adds an incredible, authentic depth of flavor that’s just… chef’s kiss.
FAQs
Can I make this gluten-free?
Absolutely! The main concern is the soy sauce and oyster sauce. Simply swap the light soy sauce for tamari (which is naturally gluten-free) or a certified gluten-free soy sauce. For the oyster sauce, look for a gluten-free oyster sauce or use a gluten-free hoisin sauce as a substitute. The flavor profile will be slightly different but still absolutely delicious.
How long does leftover pork fried rice keep?
Stored in an airtight container in the refrigerator, it will keep well for 3 to 4 days. Reheat it in a wok or skillet over medium heat with a tiny splash of water to re-steam it and prevent it from drying out. I don’t recommend the microwave, as it can make the rice rubbery.
My fried rice turned out soggy. What happened?
This almost always comes down to the rice being too wet. Either it was freshly cooked or it wasn’t broken up properly before frying. Another culprit could be adding too much liquid sauce at once. Next time, ensure your rice is cold and dry, and add your sauces in a slow, steady drizzle while tossing constantly.
Can I freeze pork fried rice?
You can, but the texture of the rice and vegetables will suffer upon thawing. The rice grains can become a bit mushy and the veggies (like peas) may release water and become soft. It’s best enjoyed fresh or refrigerated for a few days. For the best quality, I wouldn’t recommend freezing it.
What other vegetables can I add?
Go wild! Finely diced bell peppers, corn kernels, chopped green beans, or even baby spinach are all great additions. For crunchier veggies like broccoli or carrots, blanch or steam them briefly first so they cook through quickly in the wok. The key is to cut everything to a similar, small size for even cooking.
Pork Fried Rice
Make perfect Pork Fried Rice at home in under 25 minutes! This easy recipe uses day-old rice for authentic texture and flavor. Get the recipe now!
Ingredients
For the main ingredients:
-
3 cups cooked and cooled jasmine or long-grain white rice (day-old is best)
-
250 g pork loin or shoulder (cut into small, bite-sized pieces)
-
2 large eggs (lightly beaten)
-
1 cup frozen peas and carrots (thawed)
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3 spring onions (sliced (whites and greens separated))
-
3 cloves garlic (minced)
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1 tbsp fresh ginger (grated)
-
3 tbsp light soy sauce
-
1 tbsp oyster sauce
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1 tsp sesame oil
-
2 tbsp vegetable or peanut oil (for frying)
-
½ tsp white pepper (optional, but highly recommended)
Instructions
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First, get all your ingredients prepped and within arm's reach. This is called *mise en place*, and for a fast-paced stir-fry, it’s non-negotiable. Once you start cooking, things move quickly, and you won’t have time to chop or measure. Have your sliced pork, beaten eggs, minced aromatics, and sauces all lined up and ready to go.01
-
Heat your wok or large skillet over high heat until it’s very hot. You should see little wisps of smoke. Add one tablespoon of the vegetable oil and swirl it around. Immediately add the beaten eggs and scramble them quickly, breaking them up into small, fluffy curds. Once just cooked through, scoop them out and set them aside on a plate.02
-
Add another half tablespoon of oil to the same hot wok. Add the diced pork and spread it out in a single layer. Let it sear undisturbed for about a minute to get a nice, brown color. Then, stir-fry until the pork is cooked through and no longer pink. Remove the pork from the wok and set it aside with the eggs.03
-
Now, add the remaining half tablespoon of oil. Toss in the white parts of the spring onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn, or it will turn bitter.04
-
Add the thawed peas and carrots to the wok. Stir-fry for about a minute until they are heated through and bright in color. This quick blast of heat will wake up the frozen veggies perfectly.05
-
It’s rice time! Crumble the cold rice into the wok with your fingers, breaking up any large clumps. Use your spatula to press and toss the rice, ensuring every grain gets coated in the hot oil and aromatics. You’ll hear a satisfying sizzle—this is a good sign! Keep stir-frying for 2-3 minutes until the rice is heated through and has a slightly dry, separate texture.06
-
Return the cooked pork and scrambled eggs back to the wok. Drizzle the light soy sauce and oyster sauce evenly over everything. Add the white pepper if using. Now, toss and stir everything together vigorously, making sure the sauces are distributed evenly. The rice should take on a uniform light brown color.07
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Finally, turn off the heat. Stir in the green parts of the spring onions and that precious teaspoon of sesame oil. The residual heat will wilt the greens perfectly and release the sesame oil’s fragrance without cooking it out. Give everything one final, gentle toss, and you’re done!08
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