Pork Fried Rice Recipe

White serving plate with golden brown cooked pork fried rice garnished with green onion.

4.88 from 8 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course, Pork

Cuisine: American, Asian

Keyword: Fried Rice with Pork, How to Make Pork Fried Rice, Pork Fried Rice Recipe

Servings: servings

Author: Jessica Randhawa

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

US Customary - Metric

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