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Pork Fried Rice is what I make when I want Chinese food fast and don’t feel like waiting for delivery. The hoisin-glazed pork is tender and sweet, the rice has crispy golden bits throughout, and the vegetables add fresh crunch. Every bite delivers that smoky, savory flavor you crave without ever leaving your kitchen.
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I make it for busy weeknight dinners, meal prep lunches, and whenever I have leftover rice sitting in the fridge. It’s budget-friendly, comes together faster than ordering takeout, and kids actually eat it without complaints. The fried rice stays fresh in the fridge for about 3 days and freezes beautifully for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pork Fried Rice with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this pork fried rice recipe dinner ready in about 35 minutes.
Beat the Eggs
Crack the eggs into a small bowl and beat them lightly with a fork until the yolks and whites are just combined.
Sear the Pork
Preheat your wok or large skillet over medium-high heat until it’s really hot. Add 1 tbsp of vegetable oil and let it heat until it shimmers. I keep my oil in a glass oil cruet so it’s easy to pour exactly what I need.
Toss in the diced pork and sear it over high heat, stirring occasionally, until it’s cooked through and starting to brown on the edges. Stir in the hoisin sauce and toss everything to coat the pork in that sweet, sticky glaze. Transfer the pork to a plate and set it aside.
Scramble the Eggs
Add the remaining tablespoon of oil to the wok. Pour in the beaten large egg and cook until just set, then push it to one side of the wok. This silicone spatula works perfectly for this without scratching your wok.
Cook the Vegetables
Throw in the diced carrots and chopped green onions to the empty side of the wok. I always use a mandoline slicer to make prepping the carrots super fast and get them all the same size.
Stir-fry them for 2 to 3 minutes, until the carrots begin to soften and the green onions are fragrant, then push them to the side with the eggs.
Fry the Rice
Toss in the minced garlic and ginger, letting them sizzle for about 30 seconds until they smell amazing. Add the cold day-old jasmine rice and break up any clumps with your spatula.
Drizzle the sesame oil, soy sauce, and, if using, dark soy sauce over the rice. Stir-fry everything for 4 to 5 minutes, tossing frequently, until the rice is heated through and beginning to crisp up on the edges.
Combine Everything
Return the cooked pork to the wok along with the frozen peas and bean sprouts. Toss everything together until it’s well combined and heated through. The peas will thaw quickly, and the bean sprouts will stay crunchy if you don’t overcook them.
Serve
Transfer the fried rice to a serving bowl and serve it immediately while it’s hot and crispy. A large ceramic bowl is perfect for family-style serving.
Now, all that’s left is to enjoy your Pork Fried Rice!
If you’re taking it to a potluck or party, pack it in an insulated casserole carrier to keep it warm during transport.
Pork Fried Rice
Ingredients
- 2 tablespoons vegetable oil
- 1 cup pork tenderloin diced
- ¼ cup hoisin sauce
- 2 large eggs
- ½ cup carrots diced
- 3 green onions chopped
- 2 teaspoons fresh ginger minced
- 3 garlic cloves minced
- 1 teaspoon sesame oil
- 2 cups day-old jasmine rice cold
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce optional, for color
- ½ cup frozen peas
- ½ cup bean sprouts
Instructions
- In a small bowl, lightly beat the eggs. Preheat a wok or large skillet over medium-high heat.
- Heat 1 tablespoon of vegetable oil. Add the diced pork and sear over high heat until cooked through. Stir in the hoisin sauce, toss to coat, then remove the pork from the wok and set aside.2 tablespoons vegetable oil, 1 cup pork tenderloin, ¼ cup hoisin sauce
- Add the remaining oil to the wok. Pour in the eggs and cook until just set, then push to one side.2 large eggs
- Add the carrots and green onions. Stir-fry for 2–3 minutes, then push to one side.½ cup carrots, 3 green onions
- Add the garlic and ginger, then add the cold rice. Drizzle with sesame oil, soy sauce, and dark soy sauce if using. Stir-fry for 4–5 minutes until the rice is heated through and slightly crispy.2 teaspoons fresh ginger, 3 garlic cloves, 1 teaspoon sesame oil, 2 cups day-old jasmine rice, 2 tablespoons soy sauce, 1 tablespoon dark soy sauce
- Return the cooked pork to the wok. Add frozen peas and bean sprouts. Toss everything together until well combined and heated through.½ cup frozen peas, ½ cup bean sprouts
- Serve immediately.
Video
Notes
- Use cold, day-old white rice: Fresh rice is too moist and will turn mushy in the wok. Day-old jasmine rice or other long-grain rice that’s been refrigerated dries out perfectly and gets those crispy edges you want.
- Preheat your wok until it’s smoking hot: High heat is what gives fried rice that smoky, restaurant-style flavor. If your wok isn’t hot enough, the rice will steam rather than fry.
- Swap the protein if needed: The recipe calls for diced pork tenderloin, but you can use ground pork, cook it until browned, use a leftover pork roast (shredded or diced), or add a teaspoon salt if your soy sauce isn’t salty enough for your taste.
- Try basmati rice or add mushrooms: Basmati works beautifully in place of jasmine rice, and sliced shiitake or button mushrooms add extra umami when stir-fried with the vegetables.
- Garnish before serving: Top the finished dish with fresh-sliced scallions, sesame seeds, and a sprinkle of red pepper flakes for color, a sharp bite, and a gentle heat that balances the sweetness of the hoisin sauce.
- Flash-freeze for meal prep: If you’re making a big batch to freeze, spread the cooled fried rice on a baking sheet and freeze it for 1 hour, then transfer it to containers. This prevents the rice from clumping into a single solid block.
Nutrition
How to Store Leftovers
Let the fried rice cool to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. When you’re ready to eat it, reheat portions in a hot skillet with a tiny splash of water or oil to restore some of that crispy texture, or microwave it in 1-minute intervals, stirring between each interval.
For longer storage, freeze cooled fried rice in freezer-safe containers or bags for up to 2 months. I store mine in a set of glass meal prep containers so I can grab portions for quick lunches throughout the week.
Thaw it overnight in the fridge, then reheat it in a skillet over medium-high heat until it’s warmed through and starting to crisp up again.
What to Serve With Pork Fried Rice
Serve this with egg rolls or spring rolls on the side with sweet and sour sauce for dipping. If you want a bigger meal, add steamed broccoli, bok choy, or pair it alongside orange chicken or beef and broccoli for a full Chinese takeout spread at home.
For a lighter option, try cucumber salad dressed in rice vinegar and sesame oil, or edamame sprinkled with sea salt. The fried rice is filling on its own with pork, rice, and vegetables in every bite, but these sides balance out the richness and add fresh crunch that complements the smoky wok flavor.
More Easy Recipes for You to Try at Home
If you love this, you’ll want to try my other easy Asian dinners.
