Description
Easy Pork Fried Rice Recipe
Ingredients:
2 cups cooked white rice (preferably day-old)
1 cup pork loin or pork belly, diced
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
2 eggs, beaten
1/2 cup frozen peas
1/2 cup carrots, diced
2 green onions, sliced
2 cloves garlic, minced
1 tbsp vegetable oil (or sesame oil for extra flavor)
Salt and pepper to taste
Instructions:
Cook the Pork:
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
Add diced pork and cook until browned and fully cooked. Remove and set aside.
Scramble the Eggs:
In the same pan, add beaten eggs and scramble until cooked. Push eggs to one side.
Cook the Vegetables:
Add garlic, carrots, and peas to the pan. Stir-fry for 2-3 minutes until tender.
Combine Everything:
Add the cooked rice and pork back into the pan.
Pour in soy sauce and oyster sauce, then mix everything well.
Finish with Green Onions:
Stir in chopped green onions. Season with salt and pepper to taste.
Serve Hot!
Garnish with extra green onions if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
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Step-by-Step Guide
For perfect fried rice, follow these detailed steps. First, ensure your rice is cold and dry; day-old rice from the fridge is ideal as it fries without becoming mushy. Have all ingredients chopped and sauces measured before you start cooking, as the process is fast. Heat your wok or large skillet over high heat until very hot, then add the vegetable oil. Sear the diced pork until it’s crispy and browned on all sides, then remove it. In the same hot pan, pour in the beaten eggs, letting them set for a moment before scrambling. Remove the eggs and set aside with the pork. Add a touch more oil if needed, then stir-fry the garlic, carrots, and peas until the carrots are just tender-crisp.
Now, add the cold rice, breaking up any clumps. Let the rice sit for 30-60 seconds to get slightly crispy before stirring. Return the pork and eggs to the pan. Drizzle the soy sauce and oyster sauce around the edges of the pan so it sizzles and coats everything evenly. Toss vigorously for 1-2 minutes until everything is heated through and well combined. Finally, turn off the heat and fold in the green onions.
Serving Suggestions
Serve this pork fried rice immediately while hot and steaming. For a complete homemade takeout experience, pair it with simple sides like egg drop soup, steamed dumplings, or a crisp cucumber salad. You can also top individual bowls with a sprinkle of sesame seeds, a drizzle of chili oil, or extra sliced green onions for added color and flavor. It makes an excellent main dish for a quick weeknight dinner or a hearty side for a larger Asian-inspired feast.
How-to Summary
In short: use cold, day-old rice for best results. Cook the pork until browned, then scramble the eggs. Stir-fry the vegetables briefly. Combine everything back in the hot wok with the sauces, toss until hot, and finish with green onions.
Frequently Asked Questions
- Can I use freshly cooked rice? It’s not recommended. Fresh rice is too moist and will result in a gummy, sticky fried rice. If you must, spread it on a baking sheet to cool and dry for an hour first.
- What can I substitute for oyster sauce? You can use an extra tablespoon of soy sauce mixed with a quarter teaspoon of sugar, or use hoisin sauce for a slightly sweeter flavor.
- How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a tiny splash of water to prevent drying out. The microwave can make it rubbery.
- Can I add other vegetables? Absolutely! Bell peppers, corn, broccoli, or mushrooms are excellent additions. Just ensure they are diced small and added according to their cooking time.
- Is this recipe freezer-friendly? Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly in a skillet, breaking up any clumps.
Common Mistakes to Avoid
- Using warm, moist rice: This is the #1 mistake and leads to soggy fried rice.
- Overcrowding the pan: Cook in batches if necessary to ensure ingredients fry instead of steam.
- Adding sauce directly to the center: Pouring sauce onto the rice can create a soggy spot. Always drizzle around the edges.
- Overcooking the vegetables: They should remain slightly crisp for the best texture.
- Stirring constantly: Let the rice sit briefly in the hot pan to develop a slight crispiness (wok hei).
Conclusion
This easy pork fried rice recipe is a versatile and satisfying dish that beats takeout any night of the week. By using day-old rice, cooking over high heat, and avoiding common pitfalls, you can achieve a restaurant-quality meal at home in under 30 minutes. It’s a fantastic way to use leftovers and customize with your favorite ingredients. Master this fundamental recipe, and you’ll have a reliable, delicious dinner staple in your regular rotation.