Pork Fried Rice Recipe

This Pork Fried Rice makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, lots of veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!
I am proud to bring you this sponsored post by Utah Pork. As always all opinions are 100% my own.

I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

SAVE THIS GROUND PORK FRIED RICE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.

Heat: Heat your wok or pan to medium-high.

Don’t overcrowd: Cook everything separately, and only combine at the end.

The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.

Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

Unsalted butter

Large eggs

Small onion, diced

Minced garlic

Ground pork

Frozen peas and diced carrots

Day-old rice, cooked and refrigerated (I recommend Jasmine rice)

Low-sodium soy sauce

Oyster sauce

Pineapple tidbits, drained

Green onions, chopped

Sesame oil

Kosher salt

Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.

Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.

Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.

Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.

Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.

Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

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This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings people

Calories 1093kcal

Author Lynne Feifer

Ingredients

4 tablespoons butter divided, plus more if needed3 large eggs beaten1 small onion diced3 cloves garlic minced1 pound ground pork12 ounces frozen green peas and diced carrots thawed3 cups day old cooked and refrigerated rice I love using jasmine rice⅓ cup low sodium soy sauce2 tablespoons oyster sauce1 ¼ cups pineapple tidbits drained3 green onions chopped with some reserved for garnish2 teaspoons sesame oilkosher salt and black pepper to taste

Instructions

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.

Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.

Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.

Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.

Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit.

Nutrition

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