Pork Fried Rice

This well-balanced pork fried rice is a one-pan wonder that is packed with incredible flavors and a variety of textures. The bbq pork, scrambled eggs, rice, vegetables, and an exquisite blend of classic seasonings come together easily, with countless ways to modify the ingredients using your favorite foods!

If you’re looking for a new recipe to add to your weekday rotation, pork fried rice is the perfect dish. It’s quick and simple to prepare, not to mention healthy, and it’s always delicious! 

While takeout versions of this restaurant favorite are often heavy on the rice without much protein or vegetables, my recipe piles on the good stuff giving you a heartier meal that’s full of nutrients. And the best part of making this yourself is adjusting the amount of each ingredient as much as you like!

Make the most of your leftovers by using day-old rice, chicken or pork from yesterday’s dinner, and any vegetables you have on hand. Frying everything up to an excellent crisp and adding amazing layers of flavor with the sweet and spicy sauce will transform your leftovers into an entirely new meal. 

Try this easy and tasty Chinese bbq pork or honey chicken for dinner and use the leftovers in your fried rice! My Szechuan pork and eggplant stir fry is another quick meal full of savory Asian flavors.

INGREDIENT NOTES AND SUBSTITUTIONS

• Jasmine Rice - Basmati rice is an excellent substitute for this recipe, but any long grain rice will work: even brown rice!
• Vegetable Oil - Peanut oil can be used in place of vegetable oil because they both have a high heat index. Avoid using olive oil or butter.
• Shaoxing Wine - This dry Chinese wine is an essential ingredient for pork fried rice, but dry sherry or a dry white wine are other suitable options.
• Rice Vinegar - The sweet and sour blend of this vinegar is ideal when paired with the rest of the ingredients here. Apple cider vinegar or champagne vinegar are great substitutes.
• Chinese Five Spice - An aromatic spice blend of cinnamon, fennel, cloves, anise, and peppercorns. Easily mix up your own with my Chinese five spice blend recipe.
• Yellow Onion - For a milder onion flavor, try shallots or scallions instead of a yellow onion. However, scallions will burn more quickly so keep an eye on these if using for more than a garnish.
• Chinese BBQ Pork - This Chinese bbq pork recipe is full of flavor, but other pork variations will work as well as Smoked Boneless Cooked Ham from the deli section of your market. You could also use other proteins such as chicken, shrimp, or even tofu.
• Frozen Peas - Easy and a little sweet, peas add a tasty bite to each forkful of pork fried rice. Red pepper, zucchini, or your favorite veggie can be added or used in place of peas.

HOW TO MAKE PORK FRIED RICE

1. Cook & Cool. Cook rice as you prefer. Allow to cool to room temperature if making this dish immediately. If making ahead, put cooked rice in the refrigerator for at least 1 hour or overnight.

2. Prepare Sauce. Whisk together soy sauce, honey, sesame oil, shaoxing wine, rice vinegar, salt, pepper, and Chinese five spice powder. Set aside.

3. Cook the Eggs. Beat the two eggs. Add ¼ teaspoon of oil to a small skillet or wok and scramble eggs over medium heat. Break up the cooked eggs into bite-size pieces and set aside. 

4. Stir Fry & Combine. Add 1 tablespoon of vegetable oil to your wok and heat over medium heat. Add onions, stirring occasionally and cook until translucent. Add the meat to your wok and continue cooking for 2 more minutes. Mix in the rice.

5. Add Sauce. Add the prepared sauce to your wok, then evenly coat the rice by continually scooping and stirring rice with the sauce.

6. Mix & Serve. Mix in peas, green onions, and scrambled eggs. Stir together for a minute or two until everything is evenly combined and heated through. Serve immediately.

What Happens If You Use Hot Rice In Fried Rice?

Hot rice holds more moisture than cold rice. The drier texture of cold — better yet, chilled — rice works better for crisping up your rice. Rather than risking soggy, clumpy pork fried rice, cook your rice a day ahead and refrigerate. If you don’t have time to chill it overnight, even a few hours in the fridge will make a difference!

Can I Use A Frying Pan For Fried Rice? 

Using a large frying pan in place of a wok can definitely work here. Rather than cooking over medium heat with a wok, heat your pan over high heat and add your oil. You will need to scrape the bottom of your frying pan more often than you would if using a wok, but you will get the same tasty result.

How Long Is Leftover Pork Fried Rice Good For? 

Safely store your leftovers in a sealed container for 3 days in the fridge, or for up to 3 months in the freezer. You can reheat on your stovetop over medium-low heat until warmed through. A microwave also works — just be sure to stir occasionally throughout reheating.

Pork Fried Rice

This takeout favorite of crispy rice with tender veggies and pork, all coated in a sweet and tangy sauce, make pork fried rice a classic!

Print Pin Rate

Course: side dishes

Cuisine: Chinese

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Calories: 463kcal

Author: Kevin

Ingredients

Rice

• 2 cups jasmine rice
• 1 teaspoon vegetable oil
• ½ teaspoon kosher salt

Sauce

• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 teaspoon Shaoxing wine or dry sherry
• 1 teaspoon rice vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• ⅛ teaspoon Chinese Five Spice

Fillings

• 1 tablespoon vegetable oil
• 1 medium yellow onion diced
• 1 lb Chinese BBQ pork Char Siu, (See Note 1)
• ½ cup frozen peas
• 2 green onions chopped
• 2 eggs scrambled

Instructions

• Cook your jasmine rice per your favorite method. See mine here. You should have 4 cups cooked rice. Allow to cool and make sure there are no lumps. I typically spread on a baking sheet to cool and fluff with fork to break up any clumps.
• In a small bowl whisk together the soy sauce, honey, sesame oil, shaoxing wine, rice vinegar, salt, white pepper and Chinese Five Spice. Set aside.
• In a small skillet with a drop or two of oil add the beaten eggs and cook until scrambled and broken up using side of spoon. Set aside.
• Heat wok over medium heat, add tablespoon vegetable oil and stir fry the onions until translucent. Next stir in the roast pork or ham and stir fry for 2 minutes. Add the room temperature rice and mix well.
• Add the sauce mixture and mix using spoons, scooping and stirring until the rice is evenly coated with sauce and is fragrant.
• Add the peas, green onions and scrambled eggs. Mix thoroughly for another minute or two and season to taste. Serve hot.

Notes

1. Chinese BBQ pork substitute can be 1 pound cubed Smoked Boneless Cooked Ham tossed with 1 tablespoon BBQ sauce of choice.

*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Nutrition

Calories: 463kcal | Carbohydrates: 55g | Protein: 24g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1710mg | Potassium: 376mg | Fiber: 2g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg