Pork Fried Rice
intro
Fluffy, savory takeout-style pork fried rice with tender marinated pork, crisp veggies, and seasoned grains, perfect for repurposing leftover rice for a fast, satisfying meal.
Ingredients
Steps
Marinate the diced pork
Toss the 225g diced pork loin with 1 teaspoon (5ml) light soy sauce and 1 teaspoon (3g) cornstarch in a small bowl until fully coated. Let rest at room temperature for 10 minutes to tenderize and build flavor.
Scramble the eggs
Heat 1 tablespoon (15ml) neutral canola oil in a large carbon steel wok or deep skillet over medium-high heat (175°C/350°F). Pour in the beaten eggs, and scramble gently with a heatproof spatula for 45 to 60 seconds until just set into soft, small curds. Transfer the cooked eggs to a clean plate and set aside.
Sear the marinated pork
Add the remaining 1 tablespoon (15ml) neutral canola oil to the same wok, maintaining medium-high heat. Add the marinated diced pork in a single even layer, and sear undisturbed for 2 minutes until the bottom edges turn golden brown. Toss and cook for another 1 to 2 minutes until the pork is just cooked through (internal temperature 71°C/160°F), then push the pork to the outer edges of the wok.
Sauté the aromatics
Add the diced yellow onion and minced garlic to the empty center of the wok, keeping heat at medium-high, and stir-fry for 30 seconds until fragrant and the onion turns slightly translucent. Toss in the thawed, patted-dry peas and carrots, and cook for 1 minute until the vegetables are crisp-tender, mixing evenly with the seared pork.
Stir-fry the chilled rice
Add all 4 cups (600g) of chilled day-old rice to the wok, using the edge of your spatula to break up any tight rice clumps as you toss continuously for 3 minutes over medium-high heat, until every grain is separate, lightly toasted, and evenly mixed with the pork and vegetables. Drizzle the remaining 2 tablespoons plus 2 teaspoons (40ml) light soy sauce evenly across the rice (avoid pouring it all in one spot to prevent salty patches), add the ¼ teaspoon (0.5g) ground white pepper, and toss for another 1 minute to distribute seasoning evenly.
Finish and plate the dish
Add the reserved scrambled eggs back to the wok, along with the 1 teaspoon (5ml) toasted sesame oil. Toss everything together for 30 seconds to fully combine, then turn off the heat. Top with the thinly sliced scallion greens, and serve immediately while hot.
Tips
2.Pat thawed frozen peas and carrots dry with a paper towel before adding them to the wok; excess surface water will steam the rice and create a soggy final dish.
3.Drizzle soy sauce evenly across the surface of the rice instead of pouring it directly onto the hot pan, which can cause the sauce to burn or create unevenly salty clumps.
OMG this tastes EXACTLY like the pork fried rice I order from my local takeout spot down the street! I made it for family dinner last night and my two picky toddlers cleared their plates before I even sat down. So easy to throw together on a busy weeknight too, total game changer.
Wow, I was skeptical a homemade version could hit the same as takeout but this nailed it. I used leftover smoked pork shoulder from my weekend BBQ instead of plain pork loin and it added such a great depth of flavor. 10/10, will be making this at least twice a month for meal prep.
I’ve been searching for a solid fried rice recipe for my weekly meal prep and this is IT. Cooks in 25 minutes total, holds up great in the fridge all week, and the portion sizes are perfect for my work lunches. Saved to my permanent recipe rotation! SO good.
Bro I’m a broke college student with basically zero cooking skills and I pulled this off first try! Threw in frozen mixed veggies and leftover white rice from a takeout order I got last night, cost me like $3 total to make enough for two full meals. Way better than blowing my meal plan money on delivery every night.
Really tasty overall, tasted just like takeout! My only note is that I added a tiny extra splash of oyster sauce because I love that umami kick, and I tossed in a handful of frozen peas and carrots that I had in the freezer. Only reason it’s not 5 stars is I wish it had a little more guidance on how high to keep the heat when stir frying.
Brought this to my neighborhood potluck last weekend and people were begging me for the recipe before they even finished their first serving! I doubled the batch and it was totally gone in 20 minutes. Everyone thought I ordered it from our local Chinese takeout place, I felt so fancy.
As a dad who’s in charge of weeknight dinners for 4, this is a new staple. 25 minute cook time is no joke, I can get this on the table faster than I can wait for takeout delivery. I add a little extra scrambled egg because my kids are obsessed with egg in fried rice, and it works perfectly.
I have the pickiest eater in the world for a son, who says he ‘hates all homemade Chinese food’ and only wants the takeout version. I made this last night and didn’t tell him it was homemade, and he said it was ‘the best fried rice he’s ever had.’ I’m crying laughing, this recipe saved me so much money.
Full transparency, I order pork fried rice from at least 3 different takeout spots in my area on a rotating basis, so I’m a bit of a fried rice snob. This recipe is dead on for that classic takeout flavor—no weird fancy ingredients, just that perfect salty, savory, slightly greasy (in the best way) vibe. Game changer for real.
Made this for my grandkids when they came to visit over the weekend, and they ate so much I thought they might have stomach aches! I added a little extra diced onion like I do in all my stir fries, and it turned out just lovely. Easy enough for an old lady like me to make without any fuss.
Obsessed with this! I’m always looking for high protein weeknight meals that fit my gym macros, and this is perfect. I used extra lean pork tenderloin, added an extra egg, and tossed in a little extra broccoli for fiber, and it still tasted exactly like my go-to takeout order. Will be making this every week.
Girl I am the laziest cook alive, I burn toast like 50% of the time, and I pulled this off with zero issues. Grabbed pre-diced pork from the grocery store, a bag of frozen veggie mix, and used leftover day-old rice from my fridge so I didn’t even have to chop a single thing. 10/10, no notes, this is my new go-to when I don’t feel like putting in any actual effort.
Grew up in Chicago getting takeout fried rice from the spot on my corner every Friday night, so I’ve been chasing that flavor for years since I moved out. This is 90% there! I added a tiny pinch of MSG to get it over the finish line, and it was exactly what I remembered. Great base recipe!
Made this as part of my Sunday meal prep this week, and I’m already planning to make it again next Sunday. I swapped the pork for shrimp half the time to mix it up, and both versions were chef’s kiss. Way cheaper than buying takeout for lunch every day, and I know exactly what’s going into it.
I’m a newlywed still learning to cook for my husband, and I was so nervous to make something that wasn’t boxed pasta or frozen pizza. He said this was better than the pork fried rice we got as takeout on our first date! I felt like a total pro pulling this off, thank you for the easy, foolproof recipe.