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self made Pork Fried Rice It’s easy and worth it. Tender pork tenderloin, rainbow veggies, and crispy rice frolic in a sticky, savory sauce, this takeaway classic is simple to make and will reward you for the (minimal) effort.
When you need a quick, healthy dinner using the ingredients you have on hand (who doesn’t?), fried rice is the granddaddy of them all.
- it provides the necessities. Every bite contains whole grains, vegetables and lean protein.
- it’s flexible. Those stale veggies in your crisper? Use them here!
- high speed. Make sure you have all the ingredients ready before you start cooking. This recipe moves.
- this is delicious. Even those who might shy away from other Asian recipes can’t deny the appeal of rice-based dishes (especially when you consider that sweet and sticky sauce!).
I love fried rice, but this is a dish I prefer to make myself.
I use this first choice Homemade Fried Rice as my recipe base.
Fried rice on the takeout menu never seems to have enough protein or vegetables for my liking, especially since when I make fried rice, I want it to be the main event.
instead of defaulting to usual Chicken Fried Rice or its cousin Quinoa Fried Rice with Chicken and Vegetables, I decided to switch things up and try making this pork fried rice with lean pork tenderloin I found in the freezer.
If you’ve never used pork in a stir-fry recipe before, you’re in for a treat.
- Pork is an exciting change from the usual chicken. One bite and you realize how much you appreciate this variety.
- Pork Tenderloin is my favorite stir-fry pork, lean and healthy.
- Pork is a great middle ground between people who like red meat (like Teriyaki Beef Stir-Fry), while those associated with white mean (Teriyaki Chicken Stir Fry is for you).
tip!
For the best pork stir fry ever, be sure to check out Kickin’ Black Pepper Pork Stir Fry in Plated Recipes.
How to Make Pork Fried Rice
Traditional Chinese pork fried rice is made with leftover rice, pork, scrambled eggs, green onions and seasonings such as soy sauce, oyster sauce and/or seafood.
Fried rice made with processed grains, excess sugar and oil is unhealthy, and has fewer vegetables — a practice often found in takeout restaurants.
It doesn’t have to be that way!
An authentic Chinese pork fried rice recipe (and authentic Chinese food in general) that uses far less sugar than the Americanized takeout version.
For today’s version, I’m making a healthy pork fried rice recipe using ingredients you can find at any grocery store. (Though if you’re lucky enough to have a local Asian market nearby, fried rice is a great excuse to check it out!)
It contains protein and vegetables, uses whole grains, and limits sugar and oil without sacrificing traditional flavor.
Why is pork fried rice red?
When you order pork fried rice at a restaurant, you may have noticed its red tinge. This is because what you actually get is “char siu” pork which is grilled in a sweet red sauce.
these ingredients
- pork. A lean and tasty source of protein. The pork gives the fried rice an excellent flavor and helps make it more satisfying.
- rice. The filling is full, delicious, and loved by everyone. The rice soaked up all the goodness from the sauce for a truly delicious final dish.
tip!
For the crispy pork fried rice that beats takeaway well in the texture department (the texture is on point, although I have other complaints about the takeaway fried rice), with cold leftovers.
There is a scientific way to make rice starch crispy after cooling without clumping or becoming mushy.
- oyster sauce. Pleasantly sweet, sticky, salty.
- i am willow. Adds umami and an unmissable fried rice flavor.
- sesame oil. For a bit of nutty flavor.
- Bell peppers. Fried rice is crispy and delicious, sweet and delicious. Additionally, bell peppers are a healthy addition due to their high vitamin content.
- frozen peas + carrots. For simplicity, I threw in a bag of frozen peas and carrots. They’re the perfect size to cook quickly and boost overall nutrition.
- garlic + ginger. Great flavor builder in Asian-inspired recipes like this one.
- butter. Don’t skip it! Butter takes fried rice to the next level.
- Egg. For extra protein.
direction
- Season pork with salt and pepper. Whisk together soy sauce, oyster sauce and sesame oil.
- Cook the pork in oil. Transfer to a bowl.
- Cook bell peppers and frozen vegetables. Add them to a bowl with the pork.
- Saute garlic and ginger in oil.
- Cook the butter, rice, and half of the onion, stirring to break up clumps.
- Boil an egg in the center of the rice and stir.
- Add the shallots, vegetables, pork and sauce. Dig in!
storage tips
- storage. Refrigerate fried rice in an airtight storage container for up to 3 days.
- reheat. Reheat leftovers in a large skillet, or on the stovetop over medium-low heat or in the microwave.
- freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
what to serve with pork fried rice
Recommended tools for making this recipe
- wok. Great for pork fried rice.
- non-slip cutting board. Make sure your cutting board stays in place when chopping with this non-slip version.
- spatula. Great for fried rice and many other recipes.
best wok
A wok is a great investment if you enjoy making stir fry and other Asian-inspired recipes. This one is non-stick and comes with a lid.
Fried rice was the hit of our dinner and the music was sweet.
I hope your family enjoys it and it will soon provide you with a respite from your busy nights on the recipe.
Frequently Asked Questions
Yes, you can make this pork fried rice spicy by adding sriracha, red pepper flakes, or chili garlic sauce.
It’s easy to prepare pork fried rice ahead of time. Up to 1 day in advance, cut the pork, cut the green peppers, ginger and garlic, then cook the rice. Refrigerate each ingredient in a separate airtight storage container.
For this recipe, I used fresh bell peppers, frozen peas and carrots. You can use any vegetables you have on hand. Some of my favorite fresh vegetables are broccoli, mushrooms, onions, eggplant, bok choy, and cauliflower.
- 1 pork tenderloin (about 1 pound) Trim and cut into 3/4-inch cubes
- 1 teaspoon coarse salt with extra flavor
- 1/2 teaspoon black pepper powder with extra flavor
- 3 spoon oyster sauce
- 3 spoon low sodium soy sauce
- 1 spoon sesame oil
- 2 spoon canola or grapeseed or avocado oil divided into
- 2 red bell pepper diced (or 2 to 3 cups diced fresh vegetables)
- 1 (10 to 12 ounces) bags of frozen peas and carrots thaw
- 1 spoon minced garlic
- 1 spoon fresh ginger
- 1 spoon unsalted butter
- 3 Cup leftover cold-cooked brown rice
- 1 bunch of green onions thinly sliced, separated
- 3 big egg
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Toss pork cubes with salt and pepper. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil to thicken.
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Heat oil in a large pot or large, sturdy pan. When the oil is hot and starts to shimmer, add the pork. Cook until browned and cooked through on all sides, about 5 minutes. Transfer to a large bowl.
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Add 1/2 tablespoon of oil to the pan. Add bell peppers and frozen vegetables. Cook, stirring occasionally, until peppers are soft and beginning to brown, about 5 to 10 minutes. Using a slotted spoon, transfer the pork to a bowl.
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Remove the pot from the heat. Add remaining 1/2 tablespoon oil. Add garlic and ginger and cook until fragrant, about 15 seconds.
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Add butter, rice, and half of the onion and heat over medium heat. Stir, breaking up any lumps, and butter and oil.
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Once the rice is wrapped, dig a well in the middle, or move the rice to the side and break the egg into an open space. With a fork, sauté, then leave the cook undisturbed. Once the eggs are almost cooked, stir in the rice, breaking them into pieces.
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Add remaining onion, reserved vegetables, pork (and any juices collected) and sauce to skillet. Stir to combine to coat the sauce evenly. Taste and adjust seasonings as needed. Enjoy the heat.
- storage: Refrigerate fried rice in an airtight container for 3 days.
- reheat: Heat leftovers in a large skillet or on the stovetop over medium-low heat or in the microwave.
- freeze: Freeze fried rice in an airtight, refrigerated storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serve: 1(6 in total)Calories: 357kcalcarbohydrate: 34Gprotein: twenty fourGfat: 14GSaturated fat: 3GPolyunsaturated Fats: 4GMonounsaturated Fats: 6GTrans fat: 1Gcholesterol: 136mgPotassium: 631mgfiber: 5Gsugar: 2GVitamin A: 3839IUVitamin C: 56mgcalcium: 50mgiron: 3mg
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