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Pork fried rice recipe

Pork fried rice recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

I often substitute chicken for pork in this easy fried rice recipe and I have used different types of cooked rice - it always turns out well. I have also added celery in the past and no one complained! Enjoy!

19 people made this

IngredientsServes: 2

  • 1 tablespoon butter
  • 1 (175g) boneless pork chop, sliced into thin pieces
  • 30g chopped carrot
  • 20g chopped broccoli
  • 1 spring onion, chopped
  • 1 egg, beaten
  • 185g cold cooked rice
  • 40g frozen peas
  • 1 1/2 tablespoons soy sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Melt butter in a large non-stick pan over medium heat. Cook and stir pork, carrot, broccoli, peas and spring onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return pan to medium heat.
  2. Scramble egg in the pan until completely set. Return the pork mixture to the pan. Stir rice, peas, soy sauce, garlic powder and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

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Reviews & ratingsAverage global rating:(221)

Reviews in English (168)

by Cord Steph

I tried this with cold, leftover pork chops. I liked it so much that I blogged about it. Here's my blog to read how I put a bit of a spin on it. Apr 2013

by Baking Nana

This is pretty good but needs a lot more rice - at least for us. I used fresh garlic and fresh ginger which adds a lot to the nice fresh flavors.-23 Feb 2013

by Genelle

Made this with leftover porkchops that I ground in the Cuisinart. I used Bragg's instead of soy sauce to make it gluten-free. Doubled the recipe and it turned out delicious!-19 Apr 2013

Recipe Summary

  • 3 tablespoons soy sauce
  • 5 teaspoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon sugar
  • 1/4 cup solid vegetable shortening
  • 3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
  • 1/2 cup frozen peas, thawed
  • 2 large shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 carrot, cut into 1/3-inch dice
  • 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
  • 4 large eggs, lightly beaten
  • 6 cups cold cooked Japanese short-grain rice
  • 2 scallions, thinly sliced
  • Pinch of freshly ground pepper
  • Kosher salt
  • 1/4 cup pickled ginger

In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.

Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, carrot and bok choy and stir-fry until tender. Add the eggs and scramble just until set.

Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.

Warm a large sauté pan over medium heat with the sesame oil. Once the oil is hot, add in the diced pork and cook to warm through. Add in the ginger, garlic and white part of the scallions and cook until aromatic and lightly golden brown.

Next, add in the beaten eggs and cook until scrambled and set. Using a wooden spoon or a rubber spatula, break up the scrambled egg, then add in the frozen peas to warm.

Toss in the cooked rice and cook until hot. Finish with soy sauce and rice wine vinegar and serve. Garnish with the sliced green part of the scallions.


    1. Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.
    2. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
    3. Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
    4. Transfer rice to a platter and serve.

    Pork Fried Rice

    • sugar-conscious
    • shellfish-free
    • dairy-free
    • fish-free
    • alcohol-free
    • balanced
    • tree-nut-free
    • peanut-free
    • Calories 662
    • Fat 28.7 g (44.2%)
    • Saturated 6.6 g (33.1%)
    • Carbs 78.4 g (26.1%)
    • Fiber 4.8 g (19.2%)
    • Sugars 2.4 g
    • Protein 21.7 g (43.4%)
    • Sodium 572.0 mg (23.8%)


    freshly ground black pepper

    cold cooked white or brown rice


    Dice 1 small yellow onion.

    Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.

    Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.

    Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

    Recipe Notes

    Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.

    Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.


    boneless pork loin, cut into ½” cubes

    ham steak, cut into ¼” cubes

    medium yellow onion, finely chopped (about ½ cup)

    frozen mix vegetables (corn, carrots, peas and cut green beans) thawed (about 8 oz.)

    GOYA® Minced Garlic , or 4 cloves garlic, finely chopped

    You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

    This is by far the BEST Fried Rice I have ever made and definitely I&rsquove had outside of a restaurant. Here I thought I would have to invest in a good Wok and super hot propane burner in order to prepare a proper stir fry, but nope. It turns out all you need is a propane griddle.

    With simple ingredients, you can create a restaurant quality meal right in your own kitchen. And another reason to cook outside? What more could you want!

    Pork Fried Rice Shopping List

    For this dish you will need:

    • Jasmine rice
    • avocado oil
    • sesame oil
    • onion
    • frozen peas and carrots
    • chinese bbq pork (precooked, the pink stuff they serve with hot mustard and sesame seeds)
    • eggs
    • soy sauce

    Nothing too complicated or hard to find here. Most of these things you probably already have in your pantry or freezer.

    If you don&rsquot happen to have an outdoor flat top griddle, you can use your Wok or stove as well, but it won&rsquot be as good because they don&rsquot get as hot, and the heat is the key to an authentic fried rice.

    What kind of griddle do you use for Fried Rice?

    I hate to say it, but that electric griddle that you fire up in your kitchen to make pancakes on is NOT your friend for fried rice. They don&rsquot get nearly hot enough, so you&rsquoll be really disappointed.

    I got a Camp Chef Woodwind this summer for testing (thank you team Camp Chef!), and it came with a Sidekick that has a fantastic griddle option on it. It is powered by propane and gets BLAZING hot.

    One of the first big dinners I made on it was this easy fried rice, and it was a REALLY GOOD DECISION.

    There are a lot of propane flat top griddles out there on the market. The only other kind that I have personal experience with is the Blackstone Grill, which would also work really well for this easy pork fried rice recipe.

    I LOVE the Camp Chef Sidekick Griddle because it is the perfect size, whether you want to make a big meal for a crowd, or if you are just cooking breakfast for one or two.

    It is easy to light, even for me, who is a little timid around propane. The temperature control is responsive and accurate, and it is really easy to take on and off of the Sidekick. Highly recommend!

    (This post is NOT sponsored by Camp Chef, but I did receive a complimentary grill for testing purposes. This review is honest and contains my own thoughts and opinions on the forementioned grill. Thanks!)

    Buy a Camp Chef Woodwind at Amazon! (Affiliate Link)

    What is Chinese BBQ Pork?

    The proper name for Chinese BBQ Pork is Char Siu. It is pork marinated with a sauce consisting of five spice powder, hoisin sauce, and honey. There is usually some red food coloring added as well, which gives the outside edge of the meat a reddish color.

    You can buy it or you can make your own, allowing you to control the ingredients, if you would rather not have the added red food color for example.

    Why Jasmine rice?

    I prefer the fragrant flavor of Jasmine Rice versus plain white rice. It&rsquos all a matter of preference. You can use any other variety of long grain white rice if you want.

    Jasmine rice also holds up well for frying, but as I mentioned earlier, be sure to use refrigerated rice. The key is making sure the rice has fully absorbed the water you cooked or steamed it in, or it can become mushy when frying.

    Secrets for the BEST Fried Rice

    Good fried rice at home isn&rsquot super complicated, but if you don&rsquot have the following things down you&rsquoll definitely have a harder time of it. Read carefully!

    • Use cold rice
      • Under no circumstances should you ever think you can use warm or hot rice. You&rsquoll wind up with a pile of mush.
      • Fried rice goes fast, and you cannot walk away from it to grab the peas and carrots or to chop that onion. So make sure everything is prepped and ready to go, and at hand when you get started. A large metal spatula (or two) are going to be your best friends.
      • Make sure you have a squeeze bottle or a jar with a ladle handy so you can add more oil to the griddle as necessary to keep things from sticking and so it&rsquoll get that fried texture, but you don&rsquot want it soaked with oil either.
      • Seriously. It would be difficult to have it too hot. Especially once the COLD rice and frozen carrots and peas hit it. Don&rsquot be afraid to heat up that griddle!

      Can I substitute a different protein or omit the meat?

      Yup! You can sub in chicken, shrimp, smoked pork chops, tofu, or omit the meat all-together. You make the rules here. You can also add in more vegetables like edamame, celery, asparagus, extra green onion, fresh garlic, etc. The sky is the limit and you should feel free to experiement! One of my favorite things is &ldquoclean out the fridge fried rice&rdquo.

      What can I serve with Hibachi Pork Fried Rice?

      This Pork Fried Rice is filling and sturdy enough to stand on its own as a meal, but if you want appetizers to set the stage for this Asian inspired meal your guests will thank you!

      Start off with my easy Fried Wontons, and serve a few different dipping sauces, such as the soy-vinegar sauce from my recipe, some sweet and sour sauce, and maybe a spicy peanut dipping sauce for a good variety.

      My easy Coconut Shrimp would also be a fabulous appetizer to serve alongside the Fried Wontons, they&rsquore crispy on the outside and tender and delicious on the inside.

      As a side dish, or part of the entree, you could try my Traeger Chicken Wings with Spicy Miso. You can&rsquot go wrong with these with their thick marinade that has a spicy/sweet taste to compliment anything.

      If you&rsquore looking for something a little different as a side, try my Spicy Tonkotsu Miso Ramen. Takes a little planning, but well worth the effort.

      And last but never least, Egg Rolls. Always a crowd favorite, and versatile enough that you can easily customize your ingredients to fit any taste.

      This dish is a perfect, quick weeknight meal, or you can turn it into an Asian inspired 5 course extravaganza for a crowd or for your Sunday family get-together.

      How to make

      Making pork fried rice is so quick and easy. Less than 30 minutes and you’ve got a well-rounded meal ready to go!

      1. Cook pork in a large, nonstick skillet.
      2. Add in frozen veggies and cook.
      3. Push the pork/veggie mixture to the side then melt butter and scramble eggs on the empty side of the skillet.
      4. Stir the pork/veggie mixture and the eggs together then add in garlic, soy sauce, vinegar, hoisin, chili garlic sauce, and rice.
      5. Serve with optional garnishes and enjoy!


      In a small bowl, whisk together the soy sauce, honey, and sesame oi. Set aside.

      In a wok or large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the ginger and cook for another minute. Add the rice, mixing well and breaking up any clumps as you go. Stir in the roast pork.

      Add the soy sauce mixture and 1 teaspoon salt and stir well, distributing the sauce evenly in the rice. Stir in the eggs, bean sprouts, scallions, and peas. Taste for seasoning and serve hot.


      Pork fried rice is so customizable. If you don&rsquot have some of the ingredients don&rsquot worry. There are so many ways to make this work.

      This recipe calls for fresh carrots and celery but if you want to toss in some frozen vegetables then that works as well. Keep in mind that it doesn&rsquot take very much. All you need is about 1-1/2 to 2 cups of frozen veggies. It is easy to get carried away and add a whole bag of veggies but if you do that then you will quickly run out of room in the skillet.

      If you don&rsquot have any bacon then toss in some ham or some prosciutto. It will do just fine in a pinch.


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