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 skilleton 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!
3cupsJasmine or long grain cooked riceday old is best
1teaspoonsalt plus more to taste
1/2teaspoonpepper
1cupfrozen peas
1teaspoonsesame oiloptional
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
This is the absolute best fried rice!!! Better than takeout for sure!! Take my advice and make the BBQ pork from the recipe. I make a huge batch and then bag up what I don’t use and put it in the freezer so we have pork ready for fried rice whenever we want it!! Soooo good!!!
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?
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This is the absolute best fried rice!!! Better than takeout for sure!! Take my advice and make the BBQ pork from the recipe. I make a huge batch and then bag up what I don’t use and put it in the freezer so we have pork ready for fried rice whenever we want it!! Soooo good!!!
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?