Pork Fried Rice

Pork Fried Rice is my go-to when I want Chinese takeout flavors without the delivery wait or the cost. It's loaded with crispy rice, caramelized pork glazed in hoisin sauce, scrambled eggs, and crunchy vegetables all tossed in savory soy sauce and nutty sesame oil. The rice gets those golden, crispy bits while the pork stays tender and sweet, delivering that smoky, savory flavor you'd pay extra for at restaurants. I serve it for weeknight dinners, pack it for lunch, and make it whenever leftover rice needs using up. Leftovers stay fresh in the fridge for about 3 days and freeze well for up to 2 months.

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Prep Time 10

Cook Time 25

Total Time 35

Course Lunch, Main Course, Side Dish

Cuisine Asian, Chinese

Servings

Calories 355 kcal

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

Calories: 355kcalCarbohydrates: 38gProtein: 21gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 121mgSodium: 1166mgPotassium: 481mgFiber: 3gSugar: 8gVitamin A: 3361IUVitamin C: 8mgCalcium: 56mgIron: 2mg

Keyword Pork Fried Rice