Classic Pork Fried Rice

ByWendie Williams Updated on
48 Comments

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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?

 

 

pork fried rice in a white bowl with chopsticks

Classic Pork Fried Rice

4.43 from 77 votes
Written By: Wendie Williams
 Fresh and flavorful and comes together in under 20 minutes. Perfect for a busy weeknight dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 61
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Ingredients
  

  • 2 tablespoons Soy Sauce
  • 2 tablespoons Chinese shaoxing cooking wine or dry sherry
  • 1 teaspoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 cup white onion diced
  • 1 cup carrots diced
  • 4 garlic cloves minced
  • 3 eggs l lightly whisked
  • 2 cups Chinese BBQ Pork diced (see notes)
  • 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

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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: 1ServingCalories: 61kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 263mgPotassium: 107mgFiber: 2gSugar: 2gVitamin A: 2812IUVitamin C: 8mgCalcium: 11mgIron: 0.4mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Entrees
Cuisine Asian, Chinese
4.43 from 77 votes (67 ratings without comment)

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Recipe Rating




48 Comments

  2. 5 stars
    Delicious recipe! Thank you. The only change I made was reducing the amount of rice to 1-1/2 cups and replacing the other half with farro for a healthier alternative.
    I'll continue to use this recipe!

  3. This is by far the best Pork Fried Rice recipe I’ve ever made. OMG Delicious. I am a self professed Pork Fried Rice Snob. Actually I just like it where I like it so that would be why I’d prefer from specific places. But now, I enjoy making it and eating it right at home. I must confess, we do buy an order of BBQ’d pork from a local Chinese restaurant and cut it up and put it in. We tried doing it on our own (Not your recipe) and just didn’t care for it. Thank you very much for sharing your special talents and recipes with us!!!!

  7. I make a lot of Chinese, Korean and Thai foods. I decided to try this recipe because it is different from my version. My husband thought it was delicious and my son and I liked it too but we (my son and I)had to add extra soy.

  9. Very very good! I used Korean brown rice and the sherry, bc that’s what I had on hand. I also added some frozen corn to the peas. I did use the sesame oil. I’ll definitely make this again! Thank you!