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Pork Fried Rice

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close up overhead shot of a skillet of Pork Fried Rice
This pork fried rice is packed with so many delicious ingredients, including rice, pork, fresh vegetables, and a combination of flavorful sauces.
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Table of Contents
  1. Pork Fried Rice Ingredients
  2. How To Make This Pork Fried Rice Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Pork fried rice seems to be a fried rice recipe that everyone craves from time to time. Loaded with fresh veggies, ground pork, and plenty of great flavors, this dish never goes out of style and works great as a complete meal or side dish.

Our chicken fried rice and shrimp fried rice are just as delicious as this recipe and are perfect when you are looking for more easy meals.

close up shot of a plate of Pork Fried Rice with chopsticks

Pork Fried Rice Ingredients

Pork Fried Rice raw ingredients that are labeled

You’ll need:

  • 2 large eggs, beaten
  • 1½ tablespoons vegetable oil (divided ½ tablespoon and 1 tablespoon)
  • 2 medium-sized whole carrots, peeled and diced
  • ½ cup diced sweet yellow onion
  • 8 ounces ground pork
  • ⅔ cup frozen green peas
  • 4 cups cooked, cold long-grain white rice
  • 2 teaspoons sesame oil 
  • 3 tablespoons dark soy sauce
  • 1½ tablespoons hoisin sauce
  • 2 green onions, thinly sliced

PRO TIP:

I recommend the Chinese dark soy sauce, but if you cannot find the Chinese version, then the Japanese dark soy sauce is good. If you are not able to find either or if you are watching your salt intake, you can substitute low sodium soy sauce.

SUBSTITUTIONS AND ADDITIONS

SPICE: If you want to make the dish spicy, you can add either 1-2 teaspoons of sriracha, ½ teaspoon of chili oil, or ¼ teaspoon of red pepper flakes.

RICE: This recipe calls for long-grain white rice, but you could also use brown rice or jasmine rice instead. Whatever kind of rice you have on hand will work. You could also use cauliflower rice as a substitute.

PORK: If you prefer to use a different type of pork, it will work well as a substitute for ground pork. Leftover pork chops or pork tenderloin cut into small pieces both work great in this recipe.

VEGGIES: This recipe is so flexible as to what you add or omit. I like adding snap peas for added crunch. You can also substitute 2 cups of frozen peas and carrots instead of the fresh diced carrots and frozen peas. 

SESAME OIL: You can substitute 2 teaspoons of vegetable oil for the sesame oil.

How To Make This Pork Fried Rice Recipe

PRO TIP:

This is a handy recipe if you happen to have leftover rice from another meal.

STEP ONE: Heat ½ tablespoon vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat.

STEP TWO: Pour the beaten eggs into the skillet and scramble just until the eggs are no longer “wet” looking, 1 to 2 minutes. Remove the cooked eggs, and set them aside.

Pork Fried Rice process shot of eggs scrambled and cooked on a skillet

STEP THREE: Wipe out the skillet with a paper towel, if needed, and heat the remaining 1 tablespoon of vegetable oil over medium-high heat. 

PRO TIP:

One of the secrets of delicious fried rice is a nice hot wok and plenty of oil, so your veggies don’t burn to the bottom.

STEP FOUR: Add the diced carrots and onion, and sauté for 2 to 3 minutes. 

STEP FIVE: Just before removing the carrots and onions, add in the frozen green peas and cook for 30 seconds, just to heat the peas. Remove from the skillet and set them aside. 

Pork Fried Rice process shot of vegetables cooked on a skillet

STEP SIX: Keeping the heat on medium-high, add the ground pork. While cooking, break the pork up and cook until completely browned.

STEP SEVEN: Add the cold rice to the skillet with the cooked pork. Pour the sesame oil over the rice and pork, and stir to incorporate the oil. Be sure to break any clumps of rice up while cooking.

Pork Fried Rice process shot of rice added to pork on a skillet

STEP EIGHT: Once the rice is heated and incorporated with the cooked pork, add the cooked carrots, onions, and peas. 

STEP NINE: Stir in the dark soy sauce and hoisin. Continue stirring to coat the rice mixture completely. Remove from the heat, and stir in the scrambled eggs. Garnish with the thinly sliced green onion. Serve while hot.

Pork Fried Rice process shot of ingredients added on a skillet

How To Serve

Fried rice, especially one with meat, is a complete meal on its own. You can also serve this rice on the side of another main dish, such as our crispy honey chicken, orange chicken, or sesame chicken.

Storage

IN THE FRIDGE: Store any leftovers of this easy pork fried rice in an airtight container for up to 2 days.

IN THE FREEZER: Freeze homemade pork fried rice in portions to make it easy to defrost and use. Once it is cooled, pop the portions in a freezer bag and use them within three months. Defrost overnight, then pop in the skillet to heat up.

close up shot of a spoonful of pork fried rice hovering over a skillet of Pork Fried Rice

Fried rice is such an easy meal idea for a family dinner. It’s loaded with so much savory flavor and fresh ingredients, including crisp veggies, tender pork, and tasty sauces. Enjoy this dish anytime you are craving Chinese takeout, and I guarantee you will be satisfied.

FREQUENTLY ASKED QUESTIONS

Can I freeze fried rice?

This easy fried rice recipe freezes well. Cool and place in an airtight container for easy reheating later.

Can I use day-old rice in this recipe?

You can use either day-old rice or a fresh batch of rice in this easy recipe. This recipe is a great way to use leftovers from a previous meal.

Can I use other Asian sauces that I have on hand?

While it will alter the flavor of the fried rice, you can use whichever sauces you like to use in your cooking. Try fish sauce, oyster sauce, or extra soy sauce for more great additions.

Can I make the rice in a rice cooker?

You can make the rice whichever way you usually cook rice before adding it to this dish.

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close up overhead shot of a skillet of Pork Fried Rice

Pork Fried Rice

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This pork fried rice is packed with so many delicious ingredients, including rice, pork, fresh vegetables, and a combination of flavorful sauces.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 2 large eggs, beaten
  • tablespoons vegetable oil, divided ½ tablespoon and 1 tablespoon
  • 2 medium-sized whole carrots, peeled and diced
  • ½ cup sweet yellow onion, diced
  • 8 ounces ground pork
  • cup frozen green peas
  • 4 cups long-grain white rice, cooked and cold
  • 2 teaspoons sesame oil
  • 3 tablespoons dark soy sauce
  • 1 ½ tablespoons hoisin sauce
  • 2 green onions, thinly sliced

Instructions
 

  • Heat ½ tablespoon vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat.
  • Pour the beaten eggs into the skillet and scramble just until the eggs are no longer “wet” looking, 1 to 2 minutes. Remove the cooked eggs, and set them aside.
  • Wipe out the skillet, if needed, and heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
  • Add the diced carrots and onion. Sauté for 2 to 3 minutes.
  • Just before removing the carrots and onions, add in the frozen green peas and cook for 30 seconds, just to heat the peas. Remove from the skillet and set them aside.
  • Keeping the heat on medium-high, add the ground pork. While cooking, break the pork up and cook until completely browned.
  • Add the cold cooked rice to the skillet with the cooked pork. Pour the sesame oil over the rice and pork, and stir to incorporate the oil. Be sure to break any clumps of rice up while cooking.
  • Once the rice is heated and incorporated with the cooked pork, add in the cooked carrots, onions, and peas.
  • Stir in the dark soy sauce and hoisin. Continue stirring to completely coat the rice mixture. Remove from the heat, and stir in the scrambled egg. Garnish with the thinly sliced green onion. Serve while hot.

Notes

  • I recommend the Chinese dark soy sauce, but if you cannot find the Chinese version, then the Japanese dark soy sauce is good. If you are not able to find either or if you are watching your salt intake, you can substitute low sodium soy sauce. 
  • This is a handy recipe if you happen to have leftover rice from another meal.
  • One of the secrets of delicious fried rice is a nice hot wok and plenty of oil, so your veggies don’t burn to the bottom.

Nutrition

Calories: 626kcal | Carbohydrates: 107g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 635mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3653IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
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