Pork Fried Rice
Takeout-style pork fried rice built on chilled day-old rice, tender marinated pork, soft-scrambled egg, and scallions, all tossed in a savory soy-oyster sauce. The secret is dry, cold rice and a screaming-hot pan: cooking each element separately, then combining at the end, keeps the grains distinct and lightly crisped instead of gummy. A quick cornstarch-and-soy marinade means the pork stays juicy even over high heat.
Dice 340 g (12 oz) pork loin or tenderloin into 1 cm (1/2-inch) pieces and toss with 1 tbsp soy sauce, 2 tsp Shaoxing wine, 2 tsp cornstarch, and a pinch of white pepper; let it sit 10 minutes while you break up 720 g (4 cups) cold day-old rice, beat 3 eggs, and stir together the sauce (2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp toasted sesame oil, 1/2 tsp sugar, 1/4 tsp white pepper). Heat a wok over high heat until smoking, sear the pork in 1 tbsp oil until just cooked (2-3 minutes) and remove; scramble the eggs in another 1 tbsp oil and remove. Add the last 1 tbsp oil, stir-fry scallion whites, garlic, ginger, and frozen peas and carrots for 1-2 minutes, then add the rice and press, toss, and press again for 3-4 minutes until hot and lightly toasted. Pour the sauce around the edge of the pan, return the pork and eggs, toss everything for a final minute, and finish with scallion greens.
- Use cold, day-old rice (or fresh rice spread on a tray and chilled 30+ minutes uncovered) — dry grains fry; moist grains steam and clump.
- Cook in stages: pork out, eggs out, then rice — a home burner can't keep the pan hot enough to do it all at once.
- Pour the sauce around the hot rim of the pan, not on the rice, so it sizzles and coats instead of soaking in and turning the rice soggy.
Equipment
- Wok or 30 cm (12-inch) heavy skillet
- Wok spatula or sturdy wooden spatula
- Chef's knife and cutting board
- 2 mixing bowls
- Small bowl for the sauce
- Measuring spoons
Składniki
Pork and marinade
- 340 g boneless pork loin chops or tenderloin, cut into 1 cm (1/2-inch) dice
- 15 ml soy sauce
- 10 ml Shaoxing wine, or dry sherry; optional
- 5 g cornstarch
- 0.5 g ground white pepper
Rice and stir-fry
- 720 g cooked, chilled long-grain rice, day-old jasmine is ideal; clumps broken up with wet fingers
- large eggs, lightly beaten with a pinch of salt
- 45 ml neutral oil, divided; peanut, canola, or avocado
- 150 g frozen peas and carrots, no need to thaw
- garlic cloves, minced
- 10 g fresh ginger, peeled and minced
- scallions, whites and greens thinly sliced, kept separate
Sauce
- 30 ml soy sauce
- 15 ml oyster sauce
- 5 ml toasted sesame oil
- 2 g sugar
- 0.5 g ground white pepper
Przygotowanie
- KROK01
Toss the diced pork with the soy sauce, Shaoxing wine, cornstarch, and white pepper in a bowl until every piece is coated in a thin slurry. Set aside at room temperature for 10 minutes while you prep everything else. The cornstarch forms a light coating that seals in juices over high heat.
- KROK02
Break the cold rice into individual grains with lightly wetted fingers — squeeze the clumps apart rather than mashing them. Beat the eggs, stir the sauce ingredients together in a small bowl, and line up the garlic, ginger, scallions, and frozen vegetables next to the stove. Once the pan is hot, the cooking moves too fast to stop and chop.
- KROK03
Heat a wok or large heavy skillet over high heat until a drop of water evaporates on contact, then swirl in 1 tablespoon (15 ml) of the oil. Add the pork in a single layer and let it sit undisturbed for 45 seconds to brown, then stir-fry until just cooked through, 2-3 minutes total. Transfer to a clean bowl, leaving the pan on the heat.
- KROK04
Add another 1 tablespoon (15 ml) oil to the hot pan and pour in the beaten eggs. Let them puff at the edges for a few seconds, then push and fold with your spatula into large, barely-set curds, about 30-45 seconds. Slide them out onto the plate with the pork — they will finish cooking when everything is tossed together.
- KROK05
Add the last 1 tablespoon (15 ml) oil, then the scallion whites, garlic, and ginger. Stir constantly for 15-20 seconds until fragrant but not browned. Add the frozen peas and carrots straight from the freezer and stir-fry until thawed and glossy, 1-2 minutes.
- KROK06
Add the rice and toss to combine, then press it flat against the hot pan with the back of the spatula. Let it sizzle 30-45 seconds, toss, and press again. Repeat this press-and-toss cycle for 3-4 minutes until the rice is steaming hot throughout, with some grains lightly toasted. If the rice sticks, add a teaspoon more oil rather than lowering the heat.
- KROK07
Drizzle the sauce around the outer edge of the pan so it sizzles on the hot metal, then quickly toss to coat every grain evenly. Return the pork, eggs, and any collected juices, breaking the egg curds into bite-size pieces as you toss, and cook 1 more minute until everything is hot. Kill the heat, fold in the scallion greens, taste for salt, and serve immediately.
Make ahead
Cook the rice up to 2 days ahead and refrigerate it uncovered for the first hour so the surface dries out, then cover. You can also dice and marinate the pork up to 24 hours ahead (refrigerated), chop the aromatics, and mix the sauce the night before. With everything prepped, the actual stir-frying takes under 15 minutes.
Storage
Cool leftovers quickly and refrigerate in an airtight container within an hour; they keep 3-4 days. Reheat in a hot, lightly oiled skillet with a splash of water for 2-3 minutes, or microwave covered with a damp paper towel. Fried rice also freezes well for up to 2 months — thaw overnight in the fridge before reheating. Do not leave cooked rice at room temperature for extended periods.
Variations
Char siu fried rice
Skip the marinade and raw pork entirely and fold in 225 g (8 oz) diced Chinese barbecue pork (char siu) during the last 2 minutes of cooking. Its sweet-savory lacquered edges make this the classic restaurant version — add 1/2 teaspoon less sugar to the sauce since char siu brings its own.
Gluten-free version
Swap the soy sauce for tamari or certified gluten-free soy sauce, use a gluten-free oyster sauce (several brands are labeled GF), and replace the Shaoxing wine with dry sherry or simply omit it. Everything else in this pork fried rice is naturally gluten-free.
Spicy pantry-cleanout version
Add 1 tablespoon chili crisp or 2 teaspoons sambal with the sauce, and substitute whatever vegetables need using up — diced bell pepper, corn, shredded cabbage, or leftover broccoli all work. Firm vegetables go in with the peas and carrots; leafy ones in the last minute.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Najczęstsze pytania
What cut of pork is best for pork fried rice?
Pork tenderloin and boneless loin chops are the easiest choices — they are tender, quick-cooking, and easy to dice small. Boneless country-style ribs or shoulder work too and bring more flavor, but cut them slightly smaller since they are chewier. The 10-minute cornstarch-soy marinade matters more than the cut: it keeps even lean pork juicy over high heat. Leftover roast pork or diced char siu can go straight in at the end with no marinade.
Can I make pork fried rice with freshly cooked rice?
Yes, with one adjustment: spread the hot rice in a thin layer on a sheet pan and refrigerate it uncovered for at least 30 minutes (or freeze for 10-15). Fresh rice straight from the pot carries too much surface moisture, so it steams and clumps in the pan. Slightly drier day-old rice is the traditional choice for pork fried rice because each grain stays separate and picks up light toasting.
Why doesn't my fried rice taste like takeout?
Usually three things: the pan isn't hot enough, it's overcrowded, and there's too little fat. Restaurant wok burners run far hotter than home stoves, so compensate by cooking in stages (pork out, eggs out, then rice), using a full 3 tablespoons of oil, and letting the rice sit pressed against the hot pan between tosses instead of stirring constantly. The oyster sauce and toasted sesame oil in this recipe supply the savory depth people associate with restaurant pork fried rice.
Can I use leftover cooked pork instead of raw?
Absolutely — leftover pork chops, roast pork, or holiday ham are classic reasons to make this dish. Dice about 280-340 g (10-12 oz), skip the marinade and the searing step, and add the meat when you return the eggs to the pan so it just heats through without drying out. If the pork is unseasoned, add an extra teaspoon of soy sauce to the sauce mixture.
Is pork fried rice gluten-free?
Not as written — regular soy sauce, most oyster sauces, and Shaoxing wine all contain wheat. To make gluten-free pork fried rice, use tamari, a gluten-free labeled oyster sauce, and dry sherry (or omit the wine). The rice, pork, eggs, and vegetables are naturally gluten-free, so those three swaps are all it takes.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.