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.
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 Information
Yield
8Serving Size
8 ServingsAmount Per Serving Calories 288Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 92mgSodium 975mgCarbohydrates 37gFiber 3gSugar 13gProtein 14g
When my husband is smoking pork tenderloin, he always does an extra one for me to make this recipe. I was out of shaoxing so I used mirin and added no sugar. I also add a little minced ginger, 3 fresh Thai chilis, a little fish sauce and golden mountain seasoning. I live this recipe!! So easy and absolutely delicious!
Yay Mary!
Delicious. Everything you’d expect it to be. I used frozen corn instead of peas and shredded cabbage because I had that on hand — sautéed them both with the other veggies. The tiny little bit of sugar in the soy/wine mix makes all the difference. Happy we have leftovers!
Oh Yay Estelle! So happy everyone loved it 🙂
This was a hit at our house! My family loved it and were looking for leftovers the next day. I will be making this again soon. Thank you!
This is so good and easy!!!! We used leftover pork from the pig roast and it added a little smokey flavor
Great recipe!! Thanks!!
This was very good. I had leftover pork loin which I used in place of BBQ pork and added mushrooms and asparagus to the mix. will use this recipe every time I want fried rice.
Yes it will be fine. Just a little more sticky to work with at first.
I forgot to make the rice before hand! Will it turn out the same if I cook the rice in my rice cooker and add it when prompted in recipe?