This pork fried rice is pork tenderloin pieces cooked with vegetables, eggs and rice in a savory sauce. A remake of the take out classic that tastes just as good as what you’d get in a restaurant!
I love to recreate my family’s favorite Asian food recipes at home including seared ahi tuna, zesty orange shrimp and broccoli, Buddha’s delight, savory almond chicken, quick and easy sesame noodles and this simple, yet satisfying pork fried rice.
Whenever I go to a Chinese restaurant, I always order pork fried rice. That combination of fresh veggies, tender pork and flavorful rice just can’t be beat. I’ve since learned how to make this dish at home, and it’s actually quite easy to put together.
Table of Contents
Pork Fried Rice Ingredients
To make this recipe, you will need vegetable oil, pork tenderloin, onion, carrots, peas, garlic, ginger, eggs, rice, soy sauce, sesame oil, salt, pepper and green onions.
How Do You Make Pork Fried Rice?
Start by cutting pork tenderloin into small pieces, then brown the meat in a skillet or wok. Remove the pork from the pan, then add the veggies and eggs. The next step is to add the cooked ingredients back to the skillet along with white rice, toasted sesame oil and soy sauce. Stir fry until everything is coated in sauce, then add a sprinkling of sliced green onions and enjoy.
Tips For The Perfect Dish
- No pork tenderloin on hand? You can use ground pork, pork loin or even leftover cut up pork chops.
- Frozen peas work perfectly in this fried rice, so there’s no need to try and locate fresh peas. That being said, skip the canned peas as they don’t have as nice of a color or texture as the frozen variety.
- Fried rice works best with cold rice, so this is the perfect way to use up leftover rice. With cold rice, the grains are all separated and firm, so you will get a better texture than you would with freshly made rice. Fried rice made with just-cooked rice will have a softer texture and you won’t end up with all those crispy little bits.
- Leftovers will stay fresh in the refrigerator in an airtight container for up to 3 days.
Quick Tip
I recommend using long grain white rice for this dish for the best results. You can use a regular white rice or an aromatic variety such as jasmine rice.
Recipe FAQs
Fried rice contains some oil, but other than that, the basic ingredients of lean pork, vegetables, eggs and rice are wholesome and contain plenty of nutrients and protein. If you’re looking for ways to make your fried rice healthier, you can reduce the amount of oil by half, substitute cooked brown rice for white rice, and add extra vegetables to the mix.
The secret to successful fried rice is to make sure that you’re using cold leftover rice. Freshly cooked rice can get mushy when stir fried, and it won’t have that same restaurant style texture.
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Pork Fried Rice Flavor Variations
This recipe is great as-is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Feel free to swap out the pork for other types of protein such as shrimp, steak, chicken, bacon or tofu.
- Vegetables: I sometimes like to add other finely chopped vegetables such as broccoli, cabbage, corn, cauliflower, bell peppers, mushrooms, or green beans.
- Seasonings: You can add other seasonings to finish the dish such as toasted sesame seeds, cilantro, sriracha or stir in some freshly grated ginger.
Next time you’re in the mood for take out, make your own pork fried rice at home instead. You’ll be glad you did!
More Asian Style Dishes To Try
Easy Egg Drop Soup
20 mins
Kung Pao Beef
30 mins
Moo Shu Pork
30 mins
Honey Chicken
45 mins
Szechuan Beef
30 mins
Pork Fried Rice Video
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Pork Fried Rice
Ingredients
- 4 teaspoons vegetable oil divided use
- 3/4 pound pork tenderloin cut into 1/2 inch pieces
- 1/2 cup yellow onion finely chopped
- 2 carrots peeled, quartered and sliced
- 1/2 cup frozen peas thawed
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 eggs lightly beaten
- 3 cups cooked white rice long grain is preferable
- 3 tablespoons soy sauce low sodium is fine
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- 1/4 cup green onions thinly sliced
Instructions
- Heat 2 teaspoons of oil in a large pan over medium high heat. Season the pork with salt and pepper.
- Place the pork in a single layer in the pan. Cook for 4-5 minutes or until meat is browned and cooked through. You may need to do this step in batches.
- Remove the pork from the pan. Place it on a plate and cover with foil to keep warm.
- Add 1 teaspoon of oil to the pan, then stir in the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season with salt and pepper.
- Add the garlic and ginger, then cook for 30 seconds.
- Remove the vegetables from the pan, and cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Season the eggs with salt and pepper.
- Add the rice, pork, cooked veggies and peas into the pan.
- Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, which will take 3-4 minutes.
- Sprinkle green onions over the top of the rice mixture, then serve immediately.
Notes
- I recommend using long grain white rice for this dish for the best results. You can use a regular white rice or an aromatic variety such as jasmine rice.
- No pork tenderloin on hand? You can use ground pork, pork loin or even leftover cut up pork chops.
- Fried rice works best with cold rice, so this is the perfect way to use up leftover rice. With cold rice, the grains are all separated and firm, so you will get a better texture than you would with freshly made rice. Fried rice made with just-cooked rice will have a softer texture and you won’t end up with all those crispy little bits.
Can I use minute rice in a bag and boil?
That should be fine!
Made this with leftover pork chops and it was so good! My hubby was shocked as he hates leftovers!!
Very good! I used leftover diced pork tenderloin and a bag of frozen peas and carrots because that’s what I had on hand. Quick and easy! With these two minor changes it took only about ten minutes to come together. For the poster who commented “30 minutes my ass” I can only assume that you may be new in the kitchen as I guild gave easily done this exactly as written in 30 minutes.