Homemade pork fried rice with tender pork, scrambled eggs, diced carrots, peas, green onions, and seasoned rice.

Easy Homemade
Pork Fried Rice

Name: Easy Homemade Pork Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 4 cups cold cooked jasmine rice; 1 lb boneless pork loin or pork chops, cut into small bite-size pieces; 2 tablespoons vegetable oil, divided; 2 large eggs, lightly beaten; 1 small sweet onion, finely diced; 3/4 cup carrots, small diced; 3/4 cup frozen peas, thawed; 3 green onions, thinly sliced; 3 cloves garlic, minced; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt, divided; 1/4 teaspoon ground white pepper

This easy homemade pork fried rice is loaded with tender pork, fluffy scrambled eggs, diced carrots, peas, green onions, and perfectly seasoned rice. It’s a simple Chinese pork fried rice recipe with classic takeout-style flavor that’s perfect for an easy weeknight dinner or a delicious way to use leftover rice.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 minutes

Ingredients

Prepare the Rice
Break up the cold jasmine rice with your hands or a fork so there are no large clumps. Set aside while you prepare the remaining ingredients.

Cook the Pork
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pork and season with ¼ teaspoon salt. Cook until browned and cooked through, stirring occasionally. Transfer the pork to a plate and set aside.

Scramble the Eggs
Add the beaten eggs to the same skillet. Gently scramble until just cooked, breaking them into small pieces. Transfer the eggs to the plate with the pork.

Cook the Vegetables
Add the remaining tablespoon of vegetable oil to the skillet. Add the diced onion and carrots and cook for 3–4 minutes, until they begin to soften. Stir in the peas and minced garlic and cook for another minute.

Fry the Rice
Add the cold jasmine rice to the skillet. Cook over medium-high heat for 3–4 minutes, stirring and tossing frequently, until the rice is hot and beginning to lightly brown.

Season the Fried Rice
Add the soy sauce, oyster sauce, sesame oil, garlic powder, onion powder, remaining ¼ teaspoon salt, and white pepper. Toss well until the seasonings are evenly distributed and the rice is evenly coated.

Bring It All Together
Return the cooked pork and scrambled eggs to the skillet. Add the sliced green onions and toss everything together until the pork, eggs, peas, carrots, onions, and green onions are evenly mixed throughout the rice. Cook for another 1–2 minutes, then serve hot.

For the best fried rice, use cold cooked rice that has had time to chill. Cold rice is firmer and drier, so the grains separate better in the skillet instead of becoming soft or mushy.

Frequently Asked Questions

What kind of pork works best for pork fried rice?

Boneless pork loin or pork chops work especially well because they cook quickly and can easily be cut into small bite-size pieces.

Can I use freshly cooked rice?

You can, but cold cooked rice gives you a better fried-rice texture. Fresh rice contains more moisture and can become soft or clumpy when fried.

Can I use frozen peas and carrots?

Yes. A frozen peas-and-carrots blend works great. Let them thaw first and drain away any excess moisture before adding them to the skillet.

What can I serve with pork fried rice?

Pork fried rice pairs perfectly with Egg Drop Soup, Egg Foo Young, General Tso’s Chicken, Mongolian Beef & Broccoli, or Chinese Honey Garlic Chicken for an easy homemade Chinese-inspired meal.

How do I store and reheat leftover pork fried rice?

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a hot skillet with a small splash of oil or water, stirring until heated throughout.

□ 4 cups cold cooked jasmine rice
□ 1 lb boneless pork loin or pork chops, cut into small bite-size pieces
□ 2 tablespoons vegetable oil, divided
□ 2 large eggs, lightly beaten
□ 1 small sweet onion, finely diced
□ ¾ cup carrots, small diced
□ ¾ cup frozen peas, thawed
□ 3 green onions, thinly sliced
□ 3 cloves garlic, minced
□ 3 tablespoons soy sauce
□ 1 tablespoon oyster sauce
□ 1 teaspoon sesame oil
□ ½ teaspoon garlic powder
□ ½ teaspoon onion powder
□ ½ teaspoon salt, divided
□ ¼ teaspoon ground white pepper