Flavourful Pork Fried Rice
Pork fried rice is a classic Asian meal you can order in any Asian restaurant you frequent. Now, you can have it at home with this delicious recipe.
Equipment
Large non-stick skillet (12-inch / 30cm)
Small non-stick skillet (8-inch / 20cm) for eggs
Silicone or wooden spatula
Sheet pan (for chilling rice overnight)
Instant-read thermometer
Ingredients
- 3 cups cooked white rice - day-old and chilled, about 540g
10 oz ground pork - minced pork, about 285g
½ small yellow onion - chopped- 3 cups frozen mixed vegetables - such as peas, carrots, corn, and green beans, thawed, about 340g
¼ cup soy sauce - 60ml- 2 tablespoons toasted sesame oil - 30ml
3 cloves garlic - minced, about 1 tablespoon- 2 teaspoons Shaoxing rice wine - 10ml, or dry sherry
3 large eggs - lightly beaten
2 tablespoons butter - 28g- 1 can nonstick cooking spray
Instructions
- In a small non-stick skillet (8-inch / 20cm) over medium heat, scramble the eggs until just set — they should still be slightly soft as they'll cook more later. Break into bite-sized pieces and set aside.3 large eggs
- Heat a large non-stick skillet or wok (12-inch / 30cm) over medium-high heat and coat with nonstick spray. If using high-moisture vegetables like zucchini, cook them first for 3–4 minutes until the water evaporates and they begin to colour. Transfer to the plate with the eggs.3 cups frozen mixed vegetables, 1 can nonstick cooking spray
- In the same large skillet over medium heat, add the chopped onion and cook for 2–3 minutes until softened. Add the ground pork, breaking it into small crumbles with your spatula. Cook until no pink remains and the pork reaches an internal temperature of 160°F / 71°C, about 5–6 minutes.1/2 small yellow onion, 10 oz ground pork, 1 can nonstick cooking spray
- Add the cold leftover rice and minced garlic to the pan. Dot the butter around the pan and work it into the rice with your spatula until fully melted and incorporated.3 cups cooked white rice, 3 cloves garlic, 2 tablespoons butter
- Reduce the heat to medium-low. Drizzle the soy sauce and toasted sesame oil evenly over the rice. Turn the mixture with your spatula to distribute evenly and keep the grains loose.1/4 cup soy sauce, 2 tablespoons toasted sesame oil
- Add the cooked vegetables and scrambled eggs back to the pan. Toss to combine and heat through for 2–3 minutes.3 cups frozen mixed vegetables, 3 large eggs
- Just before serving, sprinkle the Shaoxing rice wine over the top and fluff with your spatula. Serve immediately with additional soy sauce on the side.2 teaspoons Shaoxing rice wine
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. This dish does not freeze well — the rice turns mushy on thawing.
Reheating: Add 1 teaspoon of water per serving to a non-stick pan over medium heat and stir until hot, about 3–4 minutes. Microwave in 60-second bursts, stirring between each.
Make-Ahead: Cook and refrigerate the rice a day ahead (spread on a sheet pan, uncovered) for the best texture.
Substitutions: Use ground chicken or turkey in place of pork. Swap butter for neutral oil to keep it dairy-free. Tamari works in place of soy sauce for a gluten-free option.
Pro Tip: Keep the pan hot and avoid overcrowding — cook in batches if needed to get proper browning on the pork and crispy rice grains.
Nutrition
Serving: 1servingCalories: 614kcalCarbohydrates: 55gProtein: 26gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 206mgSodium: 1014mgPotassium: 641mgFiber: 6gSugar: 1gVitamin A: 7314IUVitamin C: 16mgCalcium: 88mgIron: 3mg
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