Pork fried rice is one of my favorite easy dinners to fall back on! If you’re a fan of takeout-quality dinners, you’ll love it, too.
Tender, juicy pork tenderloin pairs perfectly with fragrant jasmine rice. Vibrant peas and carrots add color and texture. And it’s all sauteed with aromatic garlic, ginger, and onions. Mmm!
The irresistible combo of sauces, though, really sets it apart.
Trust me, once you make this recipe, you’ll think twice about ordering out!
Why You’ll Love This Pork Fried Rice
Uses Leftovers: Not only can you make this dish with leftover, day-old rice, but it’s actually preferable! You can also use that bag of frozen veggies you’ve had in your freezer for 6 months. It’s a budget-friendly recipe that helps you avoid food waste.
One-Pan Wonder: You make the entire recipe in a single pan or wok, making cleanup a snap.
Time-Saving & Convenient: The recipe takes less than 30 minutes to complete. It’s a great choice for busy nights or last-minute entertaining.
Gourmet Taste: The blend of soy, oyster, and hoisin sauces creates a rich, savory taste. It brings an authentic Asian dining experience to your home.
Ingredients
- Cooked Jasmine Rice: Use leftover, day-old rice for the best texture. It’s okay if it’s slightly dry. That will make it even crispier.
- Pork Tenderloin: Tender, lean, and flavorful, it adds flavor and heartiness to the dish. Slice it thinly or dice it for ease of cooking and distributing throughout the rice.
- Sauces: Use the must-have trio of umami Asian sauces: oyster, soy, and hoisin. They add depth, saltiness, and even a hint of sweetness to the recipe.
- Sesame Oil: For a fragrant, nutty aroma and authentic Chinese takeout taste.
- Aromatics: Just as there are three sauces, there are also three key aromatics. In Asian recipes, they’re most often garlic, onion, and ginger. That’s also what you’ll use for this recipe.
- Eggs: Scramble them and mix them in for extra protein and a creamy texture.
- Frozen Peas & Carrots: Colorful and convenient, they add pops of sweetness and a welcome contrast to the more savory elements.
- Green Onions: Sprinkle them on top for a fresh, mild, oniony flavor and an extra dose of bright color.
- Salt & Pepper: Season to taste.
How to Make Pork Fried Rice
This recipe has several steps, but they’re easy to follow and super convenient.
1. Cook the pork. Heat oil in a large pan and cook the pork over medium-high heat. Cook for 6 to 8 minutes or until cooked through. Season with salt and pepper, then remove and set aside.
2. Saute the aromatics. Add more oil and the minced garlic, ginger, and onions. Stir-fry for about 2 minutes until fragrant.
3. Scramble the eggs. Push the aromatics to one side of the pan and scramble the eggs on the other. Once they’re done, mix them with the ginger, garlic, and onions.
4. Add the veggies. Stir in the peas and carrots, cooking for another 2 to 3 minutes until tender.
5. Add the rice. Add the rice to the pan, breaking up any clumps and stirring everything together. Cook for 3 to 4 minutes until the rice is crispy.
6. Return the pork. Return it to the pan with everything else. Add the sauces and sesame oil and toss to coat evenly.
7. Finish. Stir in the chopped green onions, reserving a few for garnishing. Cook for a final 1 to 2 minutes to combine the flavors. Taste and add more sauce or seasonings if needed.
8. Garnish and serve. Transfer the pork fried rice to individual serving plates. Garnish with the reserved green onions and serve. Enjoy!
Tips for the Best Pork Fried Rice
As with all stir-fry recipes, the most important tip is to have things ready beforehand. Here are a few other good things to remember:
- Don’t preheat the rice! As I’ve mentioned, this recipe works best with day-old rice. Be sure not to heat it beforehand. Add it to the pan cold. This will help prevent it from becoming mushy.
- Using freshly cooked rice? Make it at least 30 minutes ahead of time. Then, spread it over a tray and let it cool completely before adding it to the recipe.
- Thaw out frozen veggies. Let the peas and carrots thaw in the fridge overnight before using them in this recipe.
- Don’t overcook! After cooking the pork, remove it and set it aside. If you leave it in the pan while cooking the other ingredients, you risk overcooking it.
- Don’t overcrowd the pan! Be sure you use a very large pan or wok. If you don’t have one, you may have to cook in batches. If you overcrowd the pan, you’ll steam the ingredients instead of stir-frying them.
- Experiment with tasty variations. You can use different proteins, such as chicken, beef, shrimp, or tofu. Or you can add extra veggies like peppers, bean sprouts, snow peas, etc. I also like to add toasted peanuts as a garnish for extra crunch.
What to Serve with Pork Fried Rice
You can serve whatever you like with your pork fried rice. Here are some of my best suggestions:
How to Store
Pork fried rice isn’t just a convenient weeknight dinner. It’s also ideal for meal-prepping. You can store leftovers or make extra rice and freeze it for later.
To Store: Refrigerate pork fried rice within 2 hours of cooking to prevent food-borne illnesses. Use an air-tight container and refrigerate for up to 4 days.
To Freeze: Spread the pork fried rice evenly over a baking sheet. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months.
To Reheat: Let frozen pork fried rice thaw in the fridge overnight. Reheat chilled leftovers in a skillet over medium heat. Add a splash of water or broth to loosen and rehydrate it. Or reheat smaller portions in the microwave on medium power until heated through.
Pork Fried Rice
4
servings5
minutes20
minutes539
This homemade pork fried rice is just as good as takeout! Ready in about 25 minutes, it’s a restaurant-quality dish you can enjoy in the comfort of your own home.
Ingredients
3 tablespoons vegetable oil (or any neutral oil), divided
1 pound pork tenderloin, thinly sliced or diced
salt and pepper to taste
3 cloves garlic, minced
1 1/2 teaspoon ginger, minced
1 large onion, finely chopped
3 eggs, beaten
1 cup frozen peas and carrots, thawed
3 cups cooked jasmine rice
3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons hoisin sauce
2 teaspoons sesame oil
4 green onions, chopped (reserve some for garnish)
Instructions
- Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Add the pork pieces and cook until browned and cooked through. (About 6-8 minutes.) Season with salt and pepper. Once done, remove from pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic, ginger, and onions. Stir-fry until fragrant and the onions become translucent, about 2 minutes.
- Push the sautéed aromatics to one side of the pan. Pour the beaten eggs on the empty side and scramble them. Once the eggs are cooked, mix them together with the aromatics.
- Add the peas and carrots, stirring everything together. Cook for 2-3 minutes until vegetables are tender.
- Add the cold, day-old rice to the pan, breaking up any clumps with a spatula. Stir everything together, letting the rice fry a bit for that crispy texture, about 3-4 minutes.
- Return the cooked pork to the pan. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything to evenly coat the rice and pork.
- Stir in chopped green onions (reserving a bit for garnish). Cook for another 1-2 minutes to combine flavors. Taste and adjust seasoning with salt or more soy sauce if needed.
- Garnish with the remaining green onions. Serve hot and enjoy!
Notes
- Have everything chopped, measured, and ready to go before starting the recipe.
- Day-old rice is best. If using freshly cooked rice, spread it on a tray to cool for at least 30 minutes before starting the recipe.
- Adjust the amount of sauces and seasonings to suit your tastes.
- Remove the pork from the pan after cooking to prevent overcooking.
