Pork Fried Rice

Pork Fried Rice is tasty and easy to make! Marinated strips of pork stir fried with mixed vegetables, eggs, garlic, rice, soy sauce and more!

This is how we like to make pork fried rice at home. It's a lot healthier in my opinion than restaurant style pork fried rice as they use a lot more oil.

Some restaurant style Pork fried rice will also use char siu, which is a Cantonese-style barbecued pork that is red in color. If you have leftover char ciu, you can definitely use that instead but I will be showing you how to make regular pork fried rice from scratch.

How to cook Pork Fried Rice

First gather your ingredients:

• Pork Marinade
  • 1 lb pork, cut in to 1 inch strips
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • ½ teaspoon sugar
• Fried Rice
  • 3 tablespoon cooking oil, separated
  • 5 crushed garlic, minced
  • 1 cup frozen mixed veggies (corn, peas, carrots, etc.)
  • 2 eggs, beaten
  • 2 cups of cooked rice
  • Chopped bacon (optional)
  • 3 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and ground black pepper, to taste
  • Green onions, chopped (optional)

Marinade pork with soy sauce, oyster sauce, sesame oil, cornstarch, and sugar for at least 30 minutes covered in refrigerator (up to over night).

In a large nonstick pan or wok, add 1 tablespoon of oil over medium-high heat. Add the pork and stir fry until mostly browned, then remove from heat and set aside.

Add 1 tablespoon cooking oil in the pan, along with garlic, and frozen mixed veggies in to wok or cooking pan, and cook for about 2 minutes, or until vegetables begin to soften, stirring occasionally.

With a spatula, move vegetables to one side of the skillet, if the pan is dry go ahead and add a little more oil. Then add the beaten eggs to the other side, and stir it to scramble. I actually usually just crack the eggs in to the pan and then scramble to skip beating the eggs resulting in an extra bowl to wash 🙂

Add another tablespoon of cooking oil, and then the cooked rice and stir to mix well.

Add pork and chopped bacon (optional) in to cooking pan, along with soy sauce, oyster sauce, sesame oil, pepper, and salt to taste, and stir fry everything to blend together. Cook for about 3 more minutes or until well mixed and pork is cooked thoroughly.

Sprinkle chopped green onions on top (optional), remove from heat and serve!

Storage & Reheating Tips

How to Store Leftovers

• Refrigerator: Let the fried rice cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
• Freezer: You can freeze pork fried rice for up to 2 months. Portion into freezer-safe containers or bags, pressing out as much air as possible.

How to Reheat

• Stovetop (Best): Add a splash of water or chicken broth to a wok or skillet, then stir-fry over medium heat until hot.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 45-second intervals, stirring between each burst.
• From Frozen: Thaw overnight in the fridge before reheating, or heat straight from frozen on the stovetop with a splash of water.

Frequently Asked Questions

Can I use leftover rice for this?
Yes! In fact, day-old rice works best because it's drier and less sticky, giving you the perfect fried rice texture.

What cut of pork should I use?
I like pork loin or tenderloin because they're lean and tender, but pork shoulder works too if you don't mind a bit more fat.

Can I make this with other proteins?
Absolutely-swap pork for chicken, shrimp, beef, or even tofu. Just adjust the cooking time to suit your protein.

Do I have to use oyster sauce?
Nope! You can omit it or substitute with hoisin sauce, or just use more soy sauce with a pinch of sugar.

How do I keep my fried rice from turning mushy?
Use cold, cooked rice (preferably a day old) and cook it over high heat. Avoid adding too much sauce, and don't overcrowd the pan.

Can I add more veggies?
Yes! Bell peppers, zucchini, broccoli florets, snow peas, or even spinach make great additions. Just make sure to stir-fry them until tender-crisp before adding the rice.

Continue to Content

Pork Fried Rice Recipe

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This Pork Fried Rice is tasty, easy to make, and healthier than takeout! Tender marinated strips of pork are stir fried with garlic, mixed veggies, eggs, and rice, then seasoned with soy sauce, oyster sauce, and sesame oil for that classic fried rice flavor. Perfect for using up leftover rice or turning a few simple ingredients into a complete meal.

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Ingredients

Pork Marinade

• 1 lb pork, cut in to 1 inch strips
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• ½ teaspoon sugar

Fried Rice

• 3 tablespoon cooking oil, separated
• 5 crushed garlic, minced
• 1 cup frozen mixed veggies (corn, peas, carrots, etc.)
• 2 eggs, beaten
• 2 cups of cooked rice
• Chopped bacon (optional)
• 3 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and ground black pepper, to taste
• Green onions, chopped (optional)

Instructions

1. Marinate the pork: In a bowl, combine pork, soy sauce, sesame oil, cornstarch, and sugar. Cover and refrigerate for at least 30 minutes (or up to overnight).
2. Cook the pork: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add pork and stir fry until mostly browned. Remove from pan and set aside.
3. Cook vegetables: Add 1 tablespoon oil, then garlic and mixed vegetables. Stir fry about 2 minutes, until vegetables begin to soften.
4. Scramble eggs: Push vegetables to one side of the pan. Add a little oil if needed, then pour in eggs and scramble until set.
5. Add rice: Add remaining 1 tablespoon oil, then the rice. Stir to mix well with vegetables and eggs.
6. Combine & season: Return pork to the pan along with optional bacon, soy sauce, oyster sauce, sesame oil, pepper, and salt to taste. Stir fry 3 more minutes or until pork is cooked through and everything is well combined.
7. Finish & serve: Garnish with chopped green onions if desired. Serve hot.

Notes

Rice: Day-old rice works best for fried rice because it’s drier and less sticky.

Protein swaps: You can replace pork with chicken, beef, shrimp, or tofu.

Oyster sauce substitute: Mix soy sauce and a pinch of sugar if you don’t have oyster sauce.

Extra flavor: Add a splash of toasted sesame oil at the end for a nutty aroma.

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  Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black
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  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
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  Wan Ja Shan Vegetarian Mushroom Oyster Sauce, 33.8 fl. oz. VEGAN. NON-GMO. NO MSG ADDED. 100% Naturally Brewed. No Chemical Soy Sauce.No Caramel Coloring.
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  Nishiki Premium Rice, Medium Grain,15 Pound (Pack of 1)
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  Kadoya Sesame Oil, 22.10 Fluid Ounce
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  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz

Nutrition Information:

Yield: 4 Serving Size: ¼ of pork fried rice
Amount Per Serving: Calories: 640Total Fat: 37gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 201mgSodium: 1411mgCarbohydrates: 34gFiber: 3gSugar: 2gProtein: 41g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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More Delicious Fried Rice Recipes!

If you're anything like me, fried rice is one of those dishes you never get tired of-it's fast, customizable, and always hits the spot. Whether you've got leftovers to use or you're craving something savory and satisfying, these recipes are worth digging into:

• Who doesn't love BACON! If you are a fan, check out my Bacon Fried Rice! Salty, crispy bacon meets mixed veggies, garlic, and rice in this comforting classic. It's smoky, savory, and totally addictive-your taste buds will thank you.
• Got leftovers? Tired of eating it again? This Leftover Fried Rice recipe turns leftovers into something exciting by stir-frying them with just the right amount of soy sauce, sesame oil, and seasonings. It's the ultimate clean-out-the-fridge meal.
• Do you love tomatoes? If you do - try this Tomato Fried Rice - A fresh twist on traditional fried rice! Chopped tomatoes give the dish a slight tang and juicy flavor that pairs beautifully with rice. It's simple, colorful, and so satisfying. I love adding some hot sauce with it too!
• Or keep it simple with my Egg Fried Rice - The ultimate go-to! This version is loaded with eggs, veggies, and garlic for a quick, tasty dish that works as a side!