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Easy Pork Fried Rice Recipe Better Than Takeout

Easy Pork Fried Rice Recipe Better Than Takeout

This quick takeout-style pork fried rice combines browned pork, fluffy eggs, vegetables, and cold long-grain rice in a savory soy-oyster sauce. It makes 4 servings in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground pork or finely diced boneless pork loin
  • 3 tablespoons Neutral cooking oil, divided
  • 3 eggs Large eggs, lightly beaten
  • 1 small onion Small yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, minced or grated
  • 1 cup Frozen peas and carrots, thawed
  • 4 cups Cold cooked long-grain white rice, preferably day-old
Sauce and Garnish
  • 3 tablespoons Low-sodium soy sauce, plus more to taste
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Toasted sesame oil
  • 2 green onions Green onions, thinly sliced
  • 1/4 teaspoon Ground white pepper, optional
Optional Pork Marinade
  • 1 tablespoon Soy sauce
  • 1 teaspoon Shaoxing wine or dry sherry
  • 1 teaspoon Cornstarch
  • 1/4 teaspoon White pepper

Method
 

Step-by-Step
  1. Cook the rice in advance and refrigerate it until thoroughly chilled. Break up any large clumps before frying.
  2. If using diced pork loin, toss it with the soy sauce, Shaoxing wine or dry sherry, cornstarch, and white pepper. Let it stand for 10 to 15 minutes; ground pork does not require marinating.
  3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high to high heat. Add the beaten eggs, stir until just set, then transfer them to a plate and roughly chop.
  4. Add another tablespoon of oil and cook the pork for 4 to 6 minutes, breaking up ground pork as it browns. Make sure the pork is fully cooked, transferring it to the plate if the pan becomes crowded.
  5. Add the remaining oil to the pan. Stir-fry the onion for about 1 minute, then add the garlic and ginger and cook for 30 seconds.
  6. Add the thawed peas and carrots and stir-fry for 1 to 2 minutes. The vegetables should be hot while still keeping some color and texture.
  7. Add the cold rice and toss it with the vegetables. Press the rice across the hot pan to separate the grains, then cook for 3 to 4 minutes.
  8. Return the pork and eggs to the pan. Add the soy sauce, oyster sauce, toasted sesame oil, and optional white pepper, tossing until everything is evenly coated and hot, about 1 to 2 minutes.
  9. Stir in the sliced green onions. Taste before adding salt because both soy sauce and oyster sauce already contain salt.
  10. Serve the fried rice immediately while it is hot. Spoon it into bowls and finish with extra green onions if desired.

Notes

Cold, day-old rice produces the best separate grains. If using diced pork loin, marinate it for 10 to 15 minutes; ground pork does not need a marinade. Use a very large pan or cook in batches so the ingredients fry rather than steam. Store leftovers promptly in the refrigerator and reheat until hot.