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Pork Fried Rice is my favorite way to transform day-old rice into a complete and delicious meal. Made with marinated pork tenderloin, simple veggies, and scrambled eggs, it’s filling, flavorful, and easy to make any night of the week.
Fried rice is a weeknight dinner lifesaver, and this pork fried rice recipe is a family favorite. So easy to make, each bite packs salty-sweet pork, tender veggies, fluffy egg, and crispy stir-fried rice. A hearty and complete one-pan meal guaranteed to make the whole family full and happy.
What is the Secret to Perfect Fried Rice?
The secret to making perfect fried rice involves several factors, but the most important is to use cooked day-old rice. Freshly cooked rice is often too moist and can become mushy when stir-fried. Day-old rice that’s been refrigerated is drier, which makes it ideal for frying and helps keep the grains separate.
Additional factors include preparing your ingredients ahead of time, keeping your pan hot, and stirring often!
How to Make Pork Fried Rice
1. Marinate the Pork: Mix the pork with the soy sauce, rice vinegar, garlic, granulated sugar, and five-spice powder in a medium bowl. Ensure the pork is completely coated in the sauce before covering the bowl with plastic wrap or a tight-fitting lid. Place in the refrigerator for at least 2 hours or up to 8 hours.
2. Stir-Fry the Marinated Pork: Remove the pork from the marinade, draining as much of the excess marinade from the meat as possible (discard any remaining marinade). Meanwhile, heat a wok or large skillet over medium-high to high heat. Once hot, add the oil, swirling to coat the surface, then add the pork. Cook, stirring often, until the pork is cooked through – about 6 minutes. Once cooled, use a slotted spoon or spatula to remove the pork from the pan, setting it aside on a clean plate. Pour out any liquid from the pan and return it to medium-high heat.
3. Sauté the Veggies: Reheat the wok or skillet over medium-high heat. Once hot, add the remaining two tablespoons of oil, followed by the carrots. Stir-fry the carrots for 3-5 minutes or until tender. Add the peas, white parts of the onion, and garlic, and stir-fry for 3 minutes, stirring continuously.
4. Add the Rice and Scramble the Eggs: Add the cold rice and stir-fry for approximately 6-8 minutes or until the rice starts to crisp (not burn). If the rice starts sticking to the pan, drizzle with a bit of oil to prevent burning. Next, form a well in the center of the rice. Pour the whisked eggs into the center of the well. Gently whisk the eggs until cooked, then stir into the rice.
5. Combine the Sauce and Add It to the Rice: Mix the soy sauce, hoisin sauce, oyster sauce, and brown sugar in a medium bowl. Pour it over the stir-fried rice. Continue to cook the rice, stirring often, for an additional 5 minutes or until the sauce is fully soaked into the rice.
6. Return the Cooked Pork to the Rice: Stir in the cooked pork and green parts of the onions and heat for about 3 minutes.
7. Garnish and Serve: Garnish with additional green onions and red pepper flakes, if desired.
Ingredient Tips and Frequently Asked Questions
- Can I use fresh-cooked rice instead of cold, day-old rice? Yes. Fresh rice can be used to make pork fried rice and any other fried rice recipe. For best results, however, spread the freshly cooked rice onto a baking sheet lined with parchment paper. Chill in the refrigerator for a few hours or freezer for up to an hour.
- What are some vegetables that I can add to pork fried rice? Some popular veggies include peas, carrots, finely diced sweet onions, and bell peppers. Other options include green onions (scallions), bean sprouts, mushrooms, and water chestnuts.
- What is the best type of rice for fried rice? While not as crucial as using cold, day-old rice, the best kind of rice is medium-grain rice like calrose rice (a type of Japonica rice) or fragrant long-grain Jasmine rice.
- What can I add to make this pork fried rice recipe spicy? Sprinkle with red chili flakes or serve with Sriracha, Gochujang, or chili crisp.
- Can I use brown rice? Yes. Brown rice can be used as a healthier alternative to white rice. If possible, use day-old medium-grain brown rice for the best results.
Storing, Freezing, and Reheating
- Leftovers: Allow leftover pork fried rice to cool to room temperature before transferring to an airtight container or ziplock bag. Place in the refrigerator for 3-5 days.
- Freezing: Once the rice has cooled to room temperature, divide it into smaller portions and place it in freezer-safe bags or containers. Transfer to the freezer for up to 2 months.
- Thawing and Reheating: Thaw frozen leftovers in the refrigerator overnight for best results. You may also thaw frozen fried rice in the microwave, but it may affect the texture. To reheat, transfer the rice to a skillet set over medium heat. Add a little water or broth to moisten the rice if it appears too dry.
More Easy Rice Recipes
- Stick of Butter Rice
- Easy Mexican Rice Recipe
- Easy Spanish Rice Recipe
- Coconut Rice Recipe
- Kimchi Fried Rice
- Easy Yellow Rice Recipe
If you try making this Easy Pork Fried Rice Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Pork Fried Rice Recipe
Ingredients
For the Marinated Pork
- ½ cup soy sauce, regular or low-sodium
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon granulated sugar
- 1 teaspoon Chinese five-spice powder
- 1 pound pork tenderloin, thinly sliced or chopped into small pieces
For the Pork Fried Rice
- 4 tablespoons vegetable oil, divided
- 2 carrots, peeled and chopped into small cubes about the size of the frozen peas
- 1 cup frozen peas, thawed
- 6 green onions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 6 cups cooked white rice, see notes
- 2 large eggs, whisked
- 6 tablespoons soy sauce, regular or low-sodium
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoon dark brown sugar
- 1-2 tablespoon Sriracha or Gochujang, optional, if you like your fried rice to be a bit spicy
Instructions
- Mix the soy sauce, rice vinegar, garlic, granulated sugar, and five-spice powder in a medium bowl. Add the sliced pork tenderloin and gently toss to coat. Cover the bowl tightly with plastic wrap or a tight-fitting lid and refrigerate for at least 2 hours or up to 8 hours.
- When you're ready to cook your fried rice, remove the pork from the marinade, draining as much of the excess liquid as possible. Discard the remaining marinade.
- Heat two tablespoons of vegetable oil in a wok or large skillet set over medium-high to high heat. Once hot, add the pork to the pan and stir-fry until cooked, about 6-8 minutes.
- Use a slotted spoon or spatula to remove the pork from the pan, setting it aside on a clean plate. Meanwhile, pour out any liquid from the pan and return it to medium-high heat.
- Add the remaining two tablespoons of oil to the wok or skillet. Add the carrots and cook for 3-5 minutes or until tender. Add the peas, white parts of the onion, and garlic, and stir-fry for 3 minutes, stirring continuously.
- Add the cold rice and stir-fry for approximately 6-8 minutes or until some rice starts to crisp (not burn). Remember to toss and stir often, and add a drizzle of oil if the rice starts to stick.
- Form a well in the center of the rice and pour in the whisked eggs. Whisk the eggs until cooked, then stir it into the rice.
- Meanwhile, mix the soy sauce, hoisin sauce, oyster sauce, and brown sugar in a medium bowl. Pour it over the rice and continue to stir fry for an additional 5 minutes or until the sauce is fully soaked in and the rice continues to crisp.
- Stir in the cooked pork and green parts of the onions and heat for about 3 minutes.
- Garnish with additional green onions and red pepper flakes, if desired.
Notes
- The best type of rice for any fried rice recipe is refrigerated, day-old rice such as Japonica rice (calrose) or jasmine rice.
- Pork tenderloin may be substituted with ground pork, pork loin, or pork chops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
