Pork Fried Rice

4.78 from 27 votes

This is the pork fried rice I make when I want the restaurant version at home: day-old rice fried hard and fast in a hot pan, seasoned generously with soy sauce, and kept simple with just a little sesame oil and chile. Char siu is my go-to protein, though ground pork, sliced pork loin, or leftovers all work as well.

Course Main Dish Recipes

Cuisine Asian, Chinese

Keyword fried rice, pork fried rice

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 627kcal

Author Robin @ All Ways Delicious

Ingredients

3 tablespoons cooking oil divided
3 teaspoons toasted sesame oil divided
4 large eggs beaten
2 garlic cloves minced
1 tablespoon minced fresh ginger
2 carrots diced
1 pound chopped Char Siu or substitute uncooked sliced pork loin or ground pork
2 cups cold cooked rice preferably a day old
1 cup frozen peas
3 to 5 tablespoons soy sauce
1 to 2 teaspoons chile paste or chile crisp optional

Instructions

Heat 1 tablespoon of the cooking oil and 1 teaspoon of the sesame oil in a large skillet over medium-high heat. Add the eggs and cook, stirring with a spatula, until set. Transfer the eggs from the pan to a large bowl and chop up into small pieces.
Add 1 tablespoon of the cooking oil and 1 teaspoon of sesame oil to the pan and then add the garlic, ginger, and carrots. Cook, stirring occasionally, until the carrots are tender, about 5 minutes. Transfer the carrots to the bowl with the eggs.
Add the meat to the skillet and cook, stirring occasionally, until nicely seared. If you are using precooked char siu or other cooked meat, this step will take just 2 or 3 minutes. You can also cook raw pork (ground or sliced) during this step. Remove the meat from the pan, transferring it to the bowl with the eggs and carrots.
Return the eggs, carrots, and porkto the pan and add the peas. Add the soy sauce and toss everything together over high heat until well combined and heated through.
Stir in the chile paste or chili crisp, if using, and serve hot.

Notes

If you don't have leftover rice on hand, cook rice ahead, spread it on a sheet pan, and refrigerate it uncovered for at least an hour (or freeze it for 20 to 30 minutes) before using. This dries the grains out enough to keep them from turning mushy in the pan.

Nutrition