This Pork Fried Rice is a flavorful, all-in-one weeknight meal. Ground pork, plenty of vegetables, rice and eggs come together in about 30 minutes for a satisfying dish.
I love ordering fried rice at restaurants, but getting the same texture and flavor at home can be tricky. After many attempts I’ve settled on a simple method that yields great results. Below I share tips and a step-by-step recipe for easy, flavorful pork fried rice you can make any night of the week.
Save this ground pork fried rice recipe to your favorite board!
Let’s talk pork
Pork is an economical, protein-rich choice that cooks quickly and pairs well with many flavors. Ground pork is especially convenient for weeknights—it’s flavorful, versatile and loved by families. This recipe uses ground pork for a quick, tasty fried rice that’s packed with texture and color.
How to make the best fried rice at home
These simple techniques improve the flavor and texture of homemade fried rice:
- Rice: Use cold, day-old rice for the best separation and texture. Jasmine rice works particularly well.
- Heat: Cook on medium-high so ingredients sear quickly without steaming.
- Don’t overcrowd: Cook components separately then combine at the end for even cooking.
- Sauces: A touch of oyster sauce and sesame oil makes a big difference; fish sauce can substitute for oyster sauce.
- Fat: Use enough butter or oil to prevent sticking and to add flavor.
Ingredients
You can adapt ingredients to what you have on hand. This version uses:
- Unsalted butter (divided)
- Large eggs
- Small onion, diced
- Minced garlic
- Ground pork
- Frozen peas and diced carrots (thawed)
- Day-old cooked rice (3 cups; jasmine recommended)
- Low-sodium soy sauce
- Oyster sauce (or fish sauce)
- Pineapple tidbits, drained
- Green onions, chopped
- Sesame oil
- Kosher salt and black pepper
Find the full ingredient amounts and servings in the recipe card below.
Instructions
All you need is a large skillet or wok and a spatula. Follow these steps:
- Scramble eggs: Melt 1 tablespoon butter in a large skillet over medium heat. Beat 3 eggs, add to the pan and scramble until cooked through. Transfer eggs to a plate.
- Cook pork: Add 1 tablespoon butter to the skillet, then sauté the diced onion and minced garlic about 2 minutes. Add 1 pound ground pork and cook 6–9 minutes until browned and no longer pink, breaking it up as it cooks. Pork should reach 160°F.
- Add vegetables: Stir in 12 ounces thawed peas and carrots, season with salt and pepper, and cook 2–4 minutes until heated through.
- Fry the rice: Push ingredients to the edges of the pan, increase heat to medium-high and add remaining 2 tablespoons butter. Add 3 cups cold, cooked rice, 1/3 cup low-sodium soy sauce and 2 tablespoons oyster sauce. Mix well, then let the rice sit for 2–3 minutes to develop a light crisp, stirring once or twice.
- Combine: Return scrambled eggs to the pan, add 1 1/4 cups drained pineapple tidbits and the chopped green onions. Stir gently until combined and let sit another 2–3 minutes to heat through.
- Finish and serve: Remove from heat and drizzle 2 teaspoons sesame oil over the rice. Stir to combine and taste for seasoning. Serve with extra green onions or soy sauce if desired.
FAQs
How do I store pork fried rice?
Cool completely, then store in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet over medium heat for best texture. Leftovers also make a great breakfast bowl topped with a fried egg, or a filling for a burrito.
Can you freeze fried rice?
Yes. Place portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge or reheat from frozen in a covered skillet on low until heated through.
Other easy ground pork ideas
Ground pork is great beyond fried rice: try pork burgers blended with spices and cheese, classic pork potstickers, or a quick pork-and-cabbage stir-fry for another 30-minute weeknight meal. It’s a versatile staple that pairs well with bold sauces and fresh aromatics.
Follow me
FACEBOOK ~ PINTEREST ~ INSTAGRAM ~ TWITTER ~ YOUTUBE
Keep an eye out for more easy recipes each week!
Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts. Share a picture on Instagram and tag @365DaysofBaking so I can see it. Thank you! ❤️ Lynne
Pork Fried Rice Recipe
Ingredients
- 4 tablespoons butter, divided
- 3 large eggs, beaten
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound ground pork
- 12 ounces frozen peas and diced carrots, thawed
- 3 cups day-old cooked and refrigerated rice (jasmine recommended)
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 1/4 cups pineapple tidbits, drained
- 3 green onions, chopped (reserve some for garnish)
- 2 teaspoons sesame oil
- Kosher salt and black pepper to taste
Instructions
- In a large skillet over medium heat, melt 1 tablespoon butter and scramble the beaten eggs until fully cooked. Transfer eggs to a plate.
- Heat 1 tablespoon butter in the pan, add diced onion and minced garlic, and cook about 2 minutes. Add ground pork and cook 6–9 minutes until browned and cooked through, breaking it apart as it cooks.
- Add peas and carrots with a pinch of salt and pepper and cook 2–4 minutes until heated through.
- Push ingredients to the edges, increase heat to medium-high and add the remaining 2 tablespoons butter. Add the cold rice, soy sauce and oyster sauce. Mix well and let sit 2–3 minutes to allow the rice to fry, stirring once or twice.
- Add scrambled eggs, pineapple and green onions. Stir to combine and let sit another 2–3 minutes to heat through.
- Remove from heat, drizzle sesame oil over the rice, stir to combine and adjust seasoning before serving.
Notes
When frying the rice, leaving it undisturbed for a few minutes helps it develop a slight crisp and light browning, which adds texture.
Nutrition
Calories: 1093 kcal | Carbohydrates: 138 g | Protein: 39 g | Fat: 42 g | Saturated Fat: 18 g | Sodium: 1289 mg
Did you make this recipe?
Share it on Instagram and tag @365DaysofBaking. I love seeing your photos and feedback.