The quintessential Chinese takeout side dish, Pork Fried Rice, right in your own kitchen!
It’s literally a breeze to throw together this easy fried rice recipe, and it’s the perfect use for leftover rice.
Tender pork, an array of colorful veggies, and the perfect balance of sauces make this recipe even better than takeout. All in about 20 minutes!
Normally we just have our stir fry dishes with steamed rice. But sometimes we want that whole combo meal experience, and fried rice is a must!
Why We Love this Easy Fried Rice Recipe
- It’s so super quick. Other than a little cutting for prep, it fries up in a flash.
- Although fried rice is typically served as a side dish, with protein, rice and veggies it can be your quick weeknight dinner.
- You can easily customize it to whatever veggies or Asian sauces you have on hand.
- It’s a great way to use up leftover rice.
- Everyone in the family will enjoy it, even you picky eaters.
What is the Best Rice for Fried Rice?
Our go-to rice is basmati, but jasmine is also a great choice. Both are fragrant rices that add to the flavor of the dish. They are also more forgiving than basic long grain rice, which can easily end up mushy if not cooked just perfectly.
You can also use brown rice if you would like to add some more nutrition into the dish, or if it is simply your preference.
Ingredients for Pork Fried Rice
- Oil – A neutral oil like canola, peanut or corn.
- Pork – We are using tenderloin, but loin is another good choice. Cut into small cubes.
- Aromatics – Garlic and ginger.
- Eggs – A fried rice staple.
- Rice – Cold, precooked rice.
- Vegetables – We use frozen mixed veggies, but feel free to use whatever is on hand.
- Sauce – Soy sauce, dark soy sauce, oyster sauce, sesame oil, sriracha.
- Scallions – The green parts only, for garnish.
Pork Fried Rice Recipe
1. Cook the pork: Heat oil in a wok or large skillet. Season pork with salt and pepper, then sear on all sides, about 5-6 minutes. Plate it out.
2. Sauté vegetables: Add in veggies, garlic and ginger. Give them a quick stir fry, about 3-4 minutes. Remove to plate.
3. Cook eggs: Add in another tablespoon of oil, then add the egg, scrambling till they are almost cooked through.
4. Fry the rice: Add in rice, pork, veggies and sauces. Mix well and stir fry 3-4 minutes.
5. Serve: Garnish with scallions. Serve immediately.
Recipe Notes and Tips
- The number one key to good fried rice is starting with cooked cold rice. If you don’t have any on hand, you can cook rice fresh, spread it thinly on a sheet pan, and then refrigerate for 10-15 minutes.
- Tenderloin is the best cut of pork for fried rice, followed by loin. Fattier cuts such as shoulder are better saved for slower cooking methods.
- Prep all of you ingredients before you start cooking, as this comes together really quick once you start.
- Make sure you are using a big enough pan, so that the rice can spread out nicely. If you don’t have a wok, use the largest skillet you have.
- If using frozen mixed veggies like we do, first thaw them in the microwave.
- Use high heat. This ensures the meat sears nicely, rather than steams.
- Don’t skip the sesame oil. It add so much to the flavor profile of the fried rice.
What to Serve with Pork Fried Rice
This easy fried rice is a perfect side for so many of your favorite stir fry dishes. Here are some of our top picks:
- Kung Pao Chicken
- Ground Turkey Stir Fry
- Moo Shu Pork
- Orange Chicken
- Sesame Chicken
- Beijing Beef
- Pork Stir Fry
- Mongolian Ground Beef
Leftovers and Storage
Leftover pork fried rice stores extremely well. You can refrigerate it in an airtight container for 4-5 days.
You can also freeze it for up to three months. First cool it completely. Then, store in freezer bags, making sure to squeeze out as much air as possible to prevent freezer burn. Thaw in the fridge overnight before using.
You can reheat it either in the microwave or on the stovetop.
Skip the trip to the takeout place, and whip up this easy fried rice recipe in your kitchen. You only need a few basic ingredients, and it’s next to effortless make. Trust me, it’ll really elevate your next Asian night!
Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Pork Fried Rice, on our Gypsy Plate… enjoy!
- 3 Tbsp cooking oil, divided
- 1 pound pork tenderloin, cut into small cubes
- 1.5 cups frozen mixed vegetables, thawed
- 4 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 3 eggs, beaten
- 4 cups cooked rice, cold
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp sriracha
- 1 Tbsp sesame oil
- 1/2 Tbsp dark soy sauce (optional)
- scallions, green parts only for garnish
- Heat 2 Tbsp oil in a wok or large skillet. Season pork with salt and pepper, then sear on all sides, 5-6 minutes. Remove to a plate.
- Add in vegetables, garlic and ginger. Sauté for 3-4 minutes. Remove to plate
- Add in remaining tablespoon of oil, then add the eggs, scrambling till they are almost cooked through.
- Add in rice, pork, vegetables and sauces. Mix well and stir fry for 3-4 minutes.
- Serve immediately, garnishing with scallions.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 616Total Fat 23gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 222mgSodium 1263mgCarbohydrates 58gFiber 4gSugar 3gProtein 42g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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