Pork Fried Rice
This pork fried rice is a fast, flexible dinner built for leftover rice and a hot skillet. Tender pork, eggs, vegetables, and soy sauce come together in one pan with plenty of savory flavor.
Total
30 min
Servings
4 servings
Level
Easy
Fried rice is one of the most useful dinners you can make with leftovers. Cold cooked rice is the key because it fries up separate and chewy instead of soft and sticky.
This version uses small pieces of pork tenderloin or boneless pork chop, plus eggs, peas, carrots, and scallions. Everything cooks quickly, so have your ingredients chopped and ready before you turn on the stove.
Use a large wok or skillet and keep the heat fairly high. That helps the rice toast lightly and gives the dish the classic takeout-style texture without needing special equipment.
01What you'll need
Ingredients
16 items · 4 servings
- 3 cups cold cooked long-grain white rice, preferably day-old
- 8 ounces pork tenderloin or boneless pork chop, cut into 1/2-inch pieces
- 2 tablespoons soy sauce, divided, plus more to taste
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil, for marinating the pork
- 2 large eggs, beaten
- 2 tablespoons neutral oil, divided, such as canola, vegetable, or avocado oil
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots, thawed or mostly thawed
- 2 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger, optional
- 2 scallions, thinly sliced, whites and greens separated
- 1 tablespoon oyster sauce, optional but savory
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground white pepper or black pepper
- Kosher salt, as needed
02How to make it
Step-by-step
1. Season the pork
Put the pork in a small bowl. Add 1 tablespoon soy sauce, the cornstarch, and 1 teaspoon neutral oil. Stir well and let it sit while you prepare the other ingredients. The cornstarch helps the pork stay tender and lightly glossy.
2. Break up the rice
Use clean hands or a spoon to break the cold rice into loose grains. If the rice is clumped together, the fried rice will cook unevenly. Set it near the stove with the rest of your ingredients.
3. Scramble the eggs
Heat a large wok or nonstick skillet over medium-high heat. Add 1 teaspoon of the neutral oil. Pour in the beaten eggs and stir until just set, about 30 to 60 seconds. Transfer the eggs to a plate and break them into small pieces.
4. Cook the pork
Add 1 tablespoon oil to the hot pan. Add the pork in a single layer and cook, stirring now and then, until browned and cooked through, 3 to 4 minutes. Transfer the pork to the plate with the eggs. Pork should reach 145°F in the thickest pieces.
5. Sauté the vegetables
Add the remaining oil to the pan. Add the onion, peas and carrots, garlic, ginger if using, and the white parts of the scallions. Cook for 2 to 3 minutes, stirring often, until the onion softens and the vegetables are hot.
6. Fry the rice
Add the cold rice to the pan. Spread it out, then stir and press it against the hot surface to help it toast. Cook for 3 to 4 minutes, stirring every 30 seconds or so, until the rice is hot and some grains look lightly golden.
7. Add the sauces
Stir in the remaining 1 tablespoon soy sauce, the oyster sauce if using, sesame oil, and pepper. Toss until the rice is evenly coated. Taste before adding salt, since soy sauce and oyster sauce are already salty.
8. Finish and serve
Return the pork and eggs to the pan. Add the green parts of the scallions and stir for 1 minute, until everything is hot. Serve right away, with extra soy sauce on the side if you like.
03From our kitchen
Cook's tips
- Use cold rice if you can. Freshly cooked rice has more moisture and can turn mushy. If you only have fresh rice, spread it on a baking sheet and chill it uncovered for 20 to 30 minutes before frying.
- Cut the pork small so it cooks quickly. Pork tenderloin, boneless pork chops, or leftover cooked pork all work. If using cooked pork, skip the marinating step and add it near the end just to heat through.
- Make it ahead by cooking the rice a day in advance. Store it in a covered container in the fridge, then use it cold straight from the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a small splash of water, or microwave until steaming hot.
- Swap the vegetables based on what you have. Corn, edamame, diced bell pepper, cabbage, mushrooms, or broccoli florets are all good choices. Keep the pieces small so they cook fast.
- For a gluten-free version, use tamari instead of soy sauce and choose a gluten-free oyster sauce, or leave the oyster sauce out.
Cook's note
Fried rice cooks fast, so the most important step is preparation. Chop the pork and vegetables, beat the eggs, and measure the sauces before you begin. Once the pan is hot, the recipe moves quickly.
04Frequently asked
Questions & answers
Can I use fresh rice for pork fried rice?
Yes, but it needs to cool and dry out a bit first. Spread hot cooked rice on a tray and refrigerate it uncovered for 20 to 30 minutes. Day-old rice still gives the firmest texture.
What cut of pork is best for fried rice?
Pork tenderloin is easy because it is lean and tender. Boneless pork chops also work well if you cut them into small pieces. Leftover roast pork or pulled pork can be used too, but add it at the end so it does not dry out.
How do I keep fried rice from getting soggy?
Use cold rice, do not overcrowd the pan, and cook over medium-high or high heat. If your pan is small, fry the rice in two batches so it has room to toast instead of steam.
Can I make this without oyster sauce?
Yes. Oyster sauce adds a deep savory flavor, but the rice will still taste good without it. Add a little extra soy sauce to taste, or a small pinch of sugar to balance the saltiness.
Can I freeze pork fried rice?
Yes. Cool it quickly, pack it into freezer-safe containers, and freeze for up to 2 months. Reheat from frozen in the microwave or thaw overnight in the fridge and warm in a skillet until steaming hot.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat20 g
- 25%
- Saturated Fat4.5 g
- 23%
- Cholesterol139 mg
- 46%
- Sodium510 mg
- 22%
- Total Carbohydrate119 g
- 43%
- Dietary Fiber3.4 g
- 12%
- Total Sugars3.2 g
- Protein28 g
- 56%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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