Better than takeout in 15 minutes
Pork Fried Rice
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Pork Fried Rice
Better than takeout in 15 minutes
★4.4(20)
Savory pork fried rice with tender pork, scrambled eggs, and crispy rice. A perfect way to use leftover rice and pork.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Great fried rice is all about using cold, day-old rice and the highest heat you can muster. The grains stay separate and get that characteristic chew and slight char that defines real wok-fried rice.
This version uses diced pork and a handful of simple vegetables for a complete meal in one pan. It comes together faster than delivery and tastes infinitely better.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Pork Fried Rice special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 4 cups cooked rice, chilled overnight
- 8 oz cooked pork (leftover chops, tenderloin, or char siu), diced
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Instructions
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add beaten eggs and scramble quickly, breaking into small pieces. Remove and set aside.
- 2
Add remaining 1 tbsp oil. Stir fry diced pork for 2 minutes until heated through and slightly crispy on the edges.
- 3
Add frozen peas and carrots, cook 1 minute. Push everything to the sides of the wok.
- 4
Add rice to the center of the wok. Press it flat against the hot surface and let it sear for 30 seconds before tossing. Repeat 2-3 times.
- 5
Return eggs to the wok. Add soy sauce and sesame oil. Toss everything together over high heat for 1 minute.
- 6
Remove from heat, stir in green onions, and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
PorkChicken or shrimp
Use the same amount of any cooked protein.
Soy sauceTamari
Tamari is gluten-free and slightly richer in flavor.
White riceBrown rice
Brown rice works but has a chewier, nuttier texture.
Tips & Storage
Pro Tips
Use day-old rice straight from the fridge — do not let it come to room temperature.
Break up any rice clumps with your hands before adding to the wok.
Cook in batches if your wok is small — overcrowding prevents proper frying.
A flat-bottom carbon steel wok on a gas stove gives the best results.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a hot skillet with a drizzle of oil for the best texture. Microwave works but will not be crispy.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates48g
Fat12g
Fiber4g
Sugar2g
Sodium820mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh rice?
- Spread freshly cooked rice on a sheet pan and refrigerate uncovered for at least 1 hour. Overnight is best.
- What pork should I use?
- Any leftover cooked pork works. Char siu is traditional, but roast pork, chops, or tenderloin are great.
- Can I add other vegetables?
- Bean sprouts, corn, diced bell pepper, and edamame all work well.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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