Easy & Flavorful Homemade Pork Fried Rice: Your Go-To Weeknight Meal
Prepare to tantalize your taste buds with this incredible pork fried rice recipe, a vibrant symphony of colorful bell peppers, crisp carrots, sweet peas, and aromatic ginger, all perfectly blended with fluffy white rice and succulent boneless pork chops. This dish isn’t just a meal; it’s an experience, bringing the authentic flavors of your favorite takeout right into your kitchen with remarkable ease and speed.
Why This Homemade Pork Fried Rice Recipe is a Must-Try
This pork fried rice recipe stands out for several compelling reasons. First and foremost, its simplicity and speed make it an ideal choice for busy weeknights. Crafted in a single skillet or wok, it comes together quickly with readily available, flavorful ingredients such as fresh vegetables, aromatic garlic, pungent ginger paste, savory soy sauce, and rich oyster sauce. These foundational elements combine to create a deeply satisfying and balanced flavor profile that rivals any restaurant-quality dish.
Beyond its quick preparation, this recipe is incredibly versatile, inviting you to customize it to your heart’s content. While we’ve chosen a delightful combination of bell peppers, carrots, and peas, you’re encouraged to experiment with your favorite vegetables. Think sliced mushrooms, diced onions, broccoli florets, or even corn – the possibilities are endless. Furthermore, the protein component is just as flexible. If pork isn’t your preference, this recipe provides an excellent base for chicken fried rice, or you can easily substitute with shrimp, beef, or even tofu for a vegetarian option. This adaptability ensures that you can enjoy a fresh, exciting meal every time, using the ingredients here as a solid, delicious springboard for a plethora of fried rice variations.
The secret to its success lies in the balance of textures and flavors. The tender pork, crisp-tender vegetables, and perfectly cooked rice, all coated in a rich, umami-packed sauce, create a harmonious bite every time. It’s a complete meal in one pan, minimizing cleanup and maximizing enjoyment. Say goodbye to greasy takeout and hello to a healthier, more flavorful, and equally convenient homemade alternative.
Key Ingredients for Perfect Pork Fried Rice
For a complete list of all measurements, specific ingredients, and detailed instructions, please refer to the printable recipe card available at the end of this comprehensive guide. Here, we’ll delve deeper into the components that make this homemade fried rice truly exceptional.
Ingredient Spotlight & Expert Substitution Tips
VEGETABLES – Our recipe features a colorful mix of tender peas, vibrant green bell peppers, and sweet carrots, providing a wonderful crunch and essential nutrients. To boost the flavor and complexity, consider adding finely chopped yellow or white onion, sliced celery, broccoli florets, or even edamame. For a truly fresh experience, you can blanch fresh peas and carrots, but frozen vegetables are incredibly convenient and work perfectly for this quick stir-fry. Remember to cut all vegetables into similar, bite-sized pieces for even cooking.
RICE – The foundation of any great fried rice is, of course, the rice itself. We recommend using cooked white rice, ideally day-old leftover rice. There’s a scientific reason for this: rice that has been refrigerated overnight undergoes a process called retrogradation, making the grains firmer and less sticky. This prevents the fried rice from clumping together and becoming mushy when reheated in the hot wok or skillet, resulting in that desirable loose, slightly crispy texture. If you don’t have day-old rice, don’t fret! You can still use freshly cooked white rice. Just ensure it’s cooled completely before adding it to the wok. Spreading it thinly on a baking sheet and chilling it in the refrigerator for an hour or two can help achieve a similar effect. Long-grain white rice like Jasmine or Basmati works best for fried rice.
PORK – For this delicious fried rice, boneless pork chops were our protein of choice, offering a lean yet tender bite. However, the beauty of this recipe lies in its flexibility. You can realistically use almost any type of pork you have on hand. Pork tenderloin will provide a very lean and delicate texture, while ground pork offers a more crumbly, integrated texture, making it super easy to cook. Cubed pork shoulder or even leftover cooked pork roast can also be diced and tossed in. Whichever cut you choose, ensure it’s trimmed of excess fat and cut into uniform, bite-sized pieces for even cooking and easy eating. Proper seasoning of the pork beforehand is key to building flavor from the ground up.
SAUCES & AROMATICS – These are the heart and soul of the fried rice flavor. Soy sauce provides the essential salty, umami base. We often opt for low-sodium soy sauce to control the overall saltiness, allowing us to adjust it to taste. Oyster sauce adds a rich, slightly sweet, and incredibly savory depth; it’s a non-negotiable for authentic fried rice flavor. If you can’t find oyster sauce, a combination of hoisin sauce and a dash of fish sauce can be a decent substitute, though the flavor profile will differ slightly. Sesame oil is added at the very end, primarily for its distinctive nutty aroma, which truly finishes the dish. Aromatic powerhouses like fresh minced garlic and ginger paste (or freshly grated ginger) are vital for building a robust flavor base; don’t skimp on these!
EGGS – Whisked eggs are scrambled directly in the wok and then mixed into the rice, adding a lovely texture and an extra layer of protein and richness. They absorb the flavors of the sauces beautifully.
Step-by-Step Guide: Crafting Your Pork Fried Rice
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Begin by preparing your pork. Carefully trim any excess fat from your boneless pork chops and cut them into uniform, bite-sized cubes. This ensures even cooking. Season these pork pieces generously with a portion of your garlic salt and black pepper. Remember, you won’t use all the seasoning now; reserve the rest for a later, crucial step.
- In a separate small bowl, crack and thoroughly whisk your two large eggs. Set this bowl aside, as these will be incorporated into the fried rice later, adding a lovely texture and richness.
- Heat a large wok or a sizable skillet over medium-high heat. Add a tablespoon of olive oil, allowing it to shimmer. Introduce the seasoned pork cubes to the hot pan and stir-fry them until they are thoroughly cooked through and no pink remains. The goal is a nice sear on the outside for added flavor. Once cooked, promptly remove the pork from the wok and set it aside in a clean bowl.
- Add another tablespoon of olive oil to the same wok, maintaining medium-high heat. Introduce the diced green bell pepper, carrots, frozen peas, minced garlic, ginger paste, along with the remaining black pepper and garlic salt. Stir-fry vigorously for 3-4 minutes. The goal is for the vegetables to become crisp-tender, retaining a slight crunch. Overcooking will make them soggy. Once stir-fried to perfection, remove the vibrant vegetable mixture from the pan and set it aside with the cooked pork.
- With the wok still hot, add your cooked rice, tossing it gently to ensure it warms through. Next, create a clear well in the center of the rice. Pour the previously whisked eggs directly into this well. Allow them to set slightly, then quickly stir and scramble the egg, breaking it into small pieces as it cooks. Once scrambled, gently incorporate the egg into the rice.
- Finally, return both the cooked pork and the stir-fried vegetables to the wok with the rice. Pour in the soy sauce, oyster sauce, and the fragrant sesame oil. Stir all the ingredients together thoroughly, ensuring every grain of rice and every piece of pork and vegetable is evenly coated with the rich, savory sauce. Serve immediately while hot and enjoy your homemade masterpiece!
- Stir everything together until well combined and heated through. Your homemade pork fried rice is now ready to be served!
Frequently Asked Questions & Expert Tips for Perfect Fried Rice
To maintain freshness and flavor, store any leftover pork fried rice in an airtight container. Keep it refrigerated for a maximum of 3 days. When reheating, consider using a skillet on medium heat with a tiny bit of oil to help restore some of its original texture, or microwave in short bursts, stirring occasionally.
Using day-old, refrigerated rice is a time-honored secret for achieving the best fried rice texture. When rice sits in the refrigerator, it dries out and undergoes a process called retrogradation, where its starch molecules crystallize. This results in firmer, separate grains that won’t become mushy or sticky when stir-fried, allowing them to crisp up nicely and absorb the sauces without clumping. While freshly cooked rice can be used, it’s often too moist and can lead to a softer, less desirable texture. If fresh rice is your only option, cook it with slightly less water, then spread it on a tray to cool completely and dry out for at least an hour in the fridge before use.
Absolutely! To add a kick, you can include a pinch of red pepper flakes during the vegetable stir-fry step, or add a dash of sriracha or chili oil to the finished dish. A finely diced fresh chili pepper (like a bird’s eye chili) can also be stir-fried with the aromatics for more intense heat.
A large wok is traditionally preferred for fried rice due to its wide surface and high sides, which allow for efficient stir-frying and even heat distribution. However, a large, heavy-bottomed skillet or a cast-iron pan will also work very well. The key is to use a pan that can get very hot and maintain its heat, and that is large enough to prevent overcrowding, which can steam rather than fry the ingredients.
Several factors contribute to non-sticky, non-soggy fried rice:
- Use day-old, cold rice: As discussed, this is crucial for the ideal texture.
- High heat: Cook over medium-high to high heat. This quickly evaporates moisture and promotes browning.
- Don’t overcrowd the pan: Cook ingredients in batches if necessary, especially the pork and vegetables, to ensure they fry rather than steam.
- Proper oil: Use enough oil to coat ingredients, but not so much that the dish becomes greasy.
- Add sauces at the end: Incorporate liquid sauces after the rice and other solids have had a chance to dry out and develop some flavor.
Fried rice cooks very quickly, especially when using a wok or high heat. This means you won’t have time to chop vegetables or measure sauces mid-cooking. Prepare all your ingredients – chop vegetables, dice pork, whisk eggs, measure sauces – before you even turn on the stove. This “mise en place” (everything in its place) approach ensures a smooth, stress-free cooking process and prevents anything from burning.
Delicious Serving Suggestions for Pork Fried Rice
While this flavorful pork fried rice is satisfying enough to be enjoyed as a complete meal on its own, you can elevate your dining experience by pairing it with a variety of complementary dishes. For a classic Asian-inspired feast, consider serving it alongside a comforting bowl of egg drop soup. Other excellent appetizers or side dishes include crispy egg rolls, savory dumplings or potstickers, or fresh vegetable spring rolls. To add a delightful garnish and fresh burst of flavor, sprinkle with thinly sliced green onions (scallions) and toasted sesame seeds or even sliced almonds if desired. A simple side salad with a ginger-sesame dressing can also offer a refreshing contrast to the rich fried rice.
More Irresistible Rice and Stir-Fry Recipes
- Chicken Fried Rice
- Cauliflower Fried Rice
- Teriyaki Chicken and Rice
- One Skillet Chicken Broccoli and Rice
- Shrimp Fried Rice
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Pork Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 pound boneless pork chops
- ½ Tablespoon garlic salt divided
- 1 teaspoon black pepper divided
- 2 large eggs
- 3 Tablespoons olive oil
- 1 cup diced green bell pepper
- 1 cup diced carrots
- 1 cup frozen peas
- 1 Tablespoon minced garlic
- 2 Tablespoons ginger paste
- 2 ½ cups cooked white rice
- ¾ cup soy sauce
- 3 Tablespoons oyster sauce
- 2 Tablespoons sesame oil
Things You’ll Need
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Wok or large skillet
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Wooden spoon
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Vinyl gloves
Before You Begin
- This recipe is incredibly versatile. We use peas, green bell peppers, and carrots, but feel free to add other vegetables like diced onions, broccoli, mushrooms, or even corn. Chop them into uniform, bite-sized pieces for even cooking.
- For the best fried rice texture, we highly recommend using cooked white rice that has been refrigerated overnight. This helps the grains firm up and prevents stickiness. If you’re using freshly cooked rice, ensure it’s cooled completely before adding to the wok by spreading it out on a baking sheet and chilling.
- You can use various cuts of pork for this recipe. Boneless pork chops, pork tenderloin, or even ground pork will all work wonderfully. Simply ensure the pork is trimmed and cut into bite-sized pieces for even cooking.
- Store any leftover pork fried rice in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a touch of oil or in the microwave until thoroughly warm.
Instructions
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Trim fat off pork chops and cut into bite-sized pieces. Season with half of the garlic salt and black pepper; reserve the remainder for later.
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In a small bowl, whisk the eggs thoroughly and set aside.
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Heat 1 Tablespoon of olive oil in a wok or large skillet over medium-high heat. Add pork cubes and stir-fry until no pink remains and pork is cooked through. Remove the cooked pork from the wok and set aside.
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To the wok, add another 1 Tablespoon of olive oil. Add green bell pepper, carrots, peas, minced garlic, ginger paste, the remaining black pepper, and garlic salt. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Remove the vegetable mixture from the pan and set aside.
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Add the remaining 1 Tablespoon of olive oil and the cooked white rice to the wok, tossing to warm it up. Create a well in the center of the rice. Pour the whisked egg into the well and stir to scramble it. Once scrambled, mix the egg into the rice.
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Return the cooked pork and stir-fried vegetables to the wok. Add soy sauce, oyster sauce, and sesame oil. Stir all ingredients together until well combined and heated through. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.