This is the best pork fried rice, super simple to make, and always a hit!
Skip the Chinese take-out next time and satisfy your takeout craving with this easy fried rice instead. Fresh and flavorful and comes together in under 20 minutes. Perfect for a busy weeknight dinner.
My Chinese BBQ Pork is absolutely perfect to add to this fried rice. But you can easily use any leftover protein and it makes a hearty meal.
How to make Classic Pork Fried Rice
- In a small bowl whisk soy sauce, Chinese cooking wine (or Sherry), and sugar until combined.
- Heat a wok or skillet on high heat. Add vegetable oil, onions and carrots cook for 2-3 minutes add garlic and cook another minute. Push all the veggies to one side and add the whisked egg on the other side. Using a spatula move the eggs around just until cooked. Mix them in with the veggies.
- Add in the pork (my Chinese BBQ pork) and mix. Add in the cold rice and sauce mix until combined. Cook about 5-6 minutes stirring every minute or so.
- Add in the peas and salt and pepper and mix until combined. Mix in sesame oil if desired.
This fried rice is perfect as the star of your meal or an amazing side dish. I just need a bowl and a spoon and I'm in heaven!
Looking for more take-out recipes?
- Chinese BBQ Pork
- Slow Cooker Chinese Spare Ribs
- Mongolian Beef
- Chicken Fried Rice
- Shrimp with Hot Garlic Sauce
Classic Pork Fried Rice
Fresh and flavorful and comes together in under 20 minutes. Perfect for a busy weeknight dinner.
Ingredients
- 2 tablespoons Soy Sauce
- 2 tablespoons Chinese shaoxing cooking wine or dry sherry
- 1 teaspoons granulated sugar
- 2 tablespoons vegetable oil
- 4 garlic cloves minced
- 1 cup diced white onion
- 1 cup diced carrots
- 3 eggs lightly whisked
- 2 cups diced Chinese BBQ Pork
- 3 cups Jasmine or long grain cooked rice day old is best
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper
- 1 cup frozen peas
- 1 teaspoon sesame oil optional
Instructions
- In a small bowl whisk soy sauce, Chinese cooking wine (or Sherry) and sugar until combined.
- Heat a wok or skillet on high heat. Add vegetable oil and onion and carrots cook 2-3 minutes add garlic and cook another minute. Push all the veggies to one side and add the whisked egg on the other side. Using a spatula move the eggs around just until cooked. Mix them in with the veggies.
- Add in the pork and mix. Add in the cold rice and sauce mix until combined. Cook about 5-6 minutes stirring every minute or so.
- Add in the peas, salt and pepper and mix until combined. Mix in sesame oil if desired.
Video
Notes
You can get BBQ pork at your local grocery store usually in the deli section. Or you can make my Chinese Pork Recipe linked above
Nutrition
Serving: 8ServingsCalories: 288kcalCarbohydrates: 37gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 92mgSodium: 975mgFiber: 3gSugar: 13g
Tried this recipe?Let us know how it was!
So happy everybody loves it Teri 🙂
I have made this many times, I add ginger and garlic but no sherry available and my family loves it!
Yay Stephanie happy you enjoyed it 🙂
I used leftover pork carnitas for this recipe and it was absolutely delicious. Ready in a snap! Will definitely make again!
Yay Barbara so happy you enjoy it 🙂
This dish is way better than takeout. I made a couple of modifications and added shredded cabbage and fresh ginger to the veggies and left out the peas as I didn’t have any handy. I will make this again and again another d will double the recipe so I have leftovers next time!
Yay so happy you loved it LaWana 🙂
This recipe was quick and easy. The instructions are easy to follow. The taste was right on. Just what I would expect from a restaurant. I will definitely make it again. Thanks.