Name: Pork Fried Rice Recipe: Savory and Flavorful
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cups cold cooked rice; 8 –10 oz cooked pork (diced); 2 tbsp oil; 1 small onion (diced); 2 cloves of garlic; 1 cup frozen peas & carrots; 2 eggs; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; Green onions

Introduction

Table of Contents

Pork Fried Rice is the ultimate one-pan comfort food that turns leftover rice and a few scraps of pork into something far greater than the sum of its parts. Golden grains, tender pork, sweet pops of peas and carrots, all wrapped in a glossy soy-sauce embrace—this is takeout you’ll never order again. Presented in a white ceramic bowl, optionally garnished with sliced green onions and sesame seeds, this Pork Fried Rice offers a colorful, appetizing aesthetic that elevates any weeknight dinner or weekend spread.

Ingredients

For the Pork Fried Rice (serves 4–6):

3 cups COLD cooked rice (day-old jasmine or long-grain is best)
8–10 oz cooked pork (leftover roast, chops, or char siu), diced
2 tbsp vegetable oil (or peanut oil)
1 small onion, finely diced
2 cloves garlic, minced
1 cup frozen peas and carrots (no need to thaw)
2 large eggs, beaten
3 tbsp soy sauce (low-sodium preferred)
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp white pepper (or black pepper)
2 green onions, sliced

For Serving:

Extra green onions, sesame seeds, sriracha
Suggested Accompaniments: egg rolls, hot & sour soup
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: large wok or 12-inch skillet

Step-by-Step Process

Break up cold rice with wet fingers so there are no clumps—this is crucial for fluffy fried rice.
Heat the wok or skillet over high heat until smoking hot. Add 1 tbsp oil and swirl.
Add diced pork—stir-fry 1 minute to warm and lightly crisp edges.
Push pork to the side; add the remaining 1 tbsp oil and onion. Cook 1 minute until fragrant.
Add garlic and peas & carrots—stir-fry 2 minutes until thawed and hot.
Push everything to the side; pour beaten eggs into the space. Scramble until just set, then mix with everything.
Add cold rice all at once. Break up with a spatula and stir-fry 3–4 minutes until rice is hot and starting to toast.
Drizzle soy sauce, oyster sauce, and sesame oil around edges (this gives better flavor). Toss until rice is evenly golden-brown.
Season with white pepper and half the green onions. Taste and add more soy if needed.
Serve immediately in white ceramic bowls topped with the remaining green onions.

Tips for Better Pork Fried Rice

Day-old refrigerated rice is non-negotiable—fresh rice turns mushy.
Get the pan screaming hot—high heat = restaurant flavor.
Cook eggs separately in the pan—creates those perfect silky ribbons.
Add sauces around the edge—they sizzle and coat better.
Use a big enough pan—crowding creates steam, not fry.
Double the recipe without fear—leftovers reheat beautifully.

Variations and Customization

Classic Char Siu Pork Fried Rice: Use Chinese barbecue pork and add ½ tsp five-spice.
Spicy Kimchi Pork Fried Rice: Stir in ½ cup chopped kimchi + 1 tsp gochujang.
Healthier Version: Use cauliflower rice + reduced-sodium soy.
Vegetarian Fried Rice: Omit pork, double eggs, and add mushrooms.
Kid-Friendly Mild: Skip white pepper and use only 1 tbsp soy.
Luxe Truffle Fried Rice: Finish with ½ tsp truffle oil.

Storage and Serving Tips

Day 1–2: perfect texture; Day 3–4: still delicious when reheated.
Fridge up to 4 days in an airtight container.
Best reheating method: microwave with a damp paper towel or quick stir-fry.
Refresh trick: add 1 tsp water or broth when reheating to revive grains.
Ideal serving temperature: piping hot.
Pair with chilled Riesling, iced jasmine tea, or Tsingtao beer; serve in a white ceramic bowl with chopsticks.

Nutritional Information

Based on 6 servings:

Calories: 320 kcal
Total Fat: 12g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 720mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 3g
Protein: 16g
Vitamin A: 40% Daily Value
Vitamin C: 10% Daily Value
Calcium: 6% Daily Value
Iron: 15% Daily Value

Note: Using leftover rice keeps carbs balanced.

Conclusion

This pork fried rice is the dish that makes people abandon their forks and dig in with chopsticks, the one that empties the pan before you even sit down. Ten minutes from wok to table, yet it tastes like you spent all day perfecting it. Keep leftover rice in the fridge and a few scraps of pork, and you’ll always have a better-than-takeout dinner ready in the time it takes to find the delivery menu.