Pork Fried Rice
This restaurant-quality pork fried rice brings together tender pieces of seasoned pork, fluffy day-old rice, and crisp vegetables in a savory soy-based sauce. The key to achieving that authentic wok hei (breath of the wok) flavor is using cold rice and cooking over high heat, creating those characteristic slightly crispy edges while keeping each grain separate and perfectly coated.
Equipment
- Wok or large skillet 14-inch wok or 12-inch skillet preferred
- Sharp knife
- Cutting board
- Mixing bowls
- Wooden spoon or spatula
Ingredients
- 4 cups cooked white rice about 800g, day-old and refrigerated
- 12 oz pork tenderloin 340g, cut into 1/2-inch cubes
- 3 tablespoons vegetable oil divided
- 3 large eggs lightly beaten
- 1 cup frozen peas and carrots about 150g, thawed
- 4 green onions white and green parts separated, chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
For the Pork Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
Instructions
- Combine cubed pork with marinade ingredients (1 tablespoon soy sauce, cornstarch, and sugar) in a bowl and let sit for 10 minutes. Mix sauce ingredients in a small bowl and set aside.
- Break up any clumps in the cold rice with your hands or a fork until grains are separated. This is crucial for preventing mushy fried rice.
- Heat wok or skillet over high heat, add 1 tablespoon oil, then scramble the beaten eggs until just set. Remove to a plate and break into small pieces.
- Add 1 tablespoon oil to the wok and stir-fry the marinated pork for 3-4 minutes until cooked through and lightly browned. Remove and set aside with eggs.
- Add remaining 1 tablespoon oil, then stir-fry garlic, ginger, and white parts of green onions for 30 seconds until fragrant.
- Add peas and carrots, stir-fry for 1-2 minutes, then add the rice. Press rice against the wok and let it sit for 30 seconds before tossing to develop crispy bits.
- Return pork and eggs to the wok, pour sauce over everything, and toss vigorously for 2-3 minutes until rice is evenly coated and heated through.
- Remove from heat, stir in green parts of green onions, and serve immediately while hot.
Notes
- Day-old refrigerated rice is essential - freshly cooked rice is too moist and will become mushy. Cook rice the night before and refrigerate uncovered.
- High heat is crucial for authentic fried rice. Don't reduce the heat even if it seems too hot - this creates the signature smoky flavor.
- Substitute pork with chicken, shrimp, beef, or leave it out entirely for vegetable fried rice. Tofu works well for vegetarian versions.
- For extra umami, add 1 tablespoon of Chinese rice wine (Shaoxing wine) when cooking the pork.
- Leftover fried rice keeps for 3-4 days in an airtight container in the refrigerator. Reheat in a hot skillet, not the microwave, for best texture.
- Use long-grain rice like jasmine for the best texture. Short-grain or sushi rice will be too sticky.
- Cut all ingredients before you start cooking - fried rice cooks quickly and you won't have time to prep while cooking.
- For a spicier version, add 1-2 teaspoons of chili garlic sauce or sriracha with the sauce.
- Chinese sausage (lap cheong) can be diced and added with the pork for extra flavor.
- If rice sticks to the wok, it's either not hot enough or you're stirring too frequently. Let it sit and develop a crust before tossing.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 48gProtein: 24gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 890mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 35IUVitamin C: 8mgCalcium: 6mgIron: 12mg
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