Our basic fried rice recipe is top-notch, but when I want to add some protein, pork fried rice is my go-to. This recipe has everything you want in fried rice: eggs, aromatics (like onion, shallots, scallions, garlic, and ginger), the perfect balance of seasonings, and delicious ground pork. This is my favorite variation, but it’s also a perfect base for your desired add-ons, toppings, and garnishes.

What People Are Saying:

“Tried this today and it turned out great. Some people had thirds! Didn't have Hoison sauce on hand, but will definitely use it next time I make this.” - GreenCoathanger

“Yum!! Great recipe and easy to adapt based on ingredients you have. Will use again!” - BlueSailboat

How To Make Pork Fried Rice

INGREDIENTS

Vegetable Oil: I’m using vegetable oil, but make sure to choose an oil with a high-smoke point, and don’t be afraid to use a lot of oil.
Eggs: I’m using 3 large eggs here, and I prefer to have some white streaks in my eggs, so I barely beat them together.
Onion & Carrot: These are the base to our fried rice; you can use the white parts of your scallions instead of the onion if you prefer.
Ground Pork: While you can use pork tenderloin, I prefer to use ground pork because it’s so easy to cook and incorporate.
Garlic & Ginger: I’m using 2 cloves of garlic here, but if you’re a big garlic fan, you can use up to 5 cloves. A little bit of finely grated peeled ginger adds a wonderful fresh flavor along with the garlic.
Frozen Peas: They can be divisive, but in my opinion, peas are an absolute must in fried rice. I like to use frozen for ease—they won’t add too much liquid to the rice.
Rice: Everyone knows that leftover rice (preferably long-grain jasmine, but any long-grain white rice will work) is the best when making fried rice. If you decide to make it fresh, make sure it has time to cool before cooking with it (it crisps up better when the starches get a chance to set!).
Scallions: We’re going to add in the scallions in the final step of our fried rice. Reserve some if you want to use them as a garnish!
Soy Sauce: While soy sauce might not be traditional in fried rice, we at Delish prefer it for the umami and extra body it adds. I suggest using low-sodium soy sauce so you can control the salt amount.
Hoisin Sauce: This adds a unique tangy, slightly sweet flavor that still brings plenty of umami to our fried rice.
Sesame Oil: Sesame oil adds a nutty, toasted flavor to the fried rice. Make sure not to overdo it, but a light drizzle at the end really is a great finishing note.

STEP-BY-STEP INSTRUCTIONS

First, we’re going to make our scrambled eggs. In a large skillet over medium heat, add half of the vegetable oil. Add your previously beaten eggs to the skillet, then let them sit for at least a few seconds before moving with your spatula. Fold the eggs over themselves, and lightly scramble for around 1 minute. Once ready, transfer to a plate.

Pork Fried Rice

Then, in the same skillet, add the remaining vegetable oil. Add the onion and carrot and cook, stirring occasionally, until the vegetables are tender enough to be pierced with a fork. Once tender, add the ground pork, and season well with salt and pepper. Break the pork up with a spoon, and cook until it begins to caramelize. Then, add in the peas, garlic, and ginger. Give everything a stir, then cook until fragrant—only around 1 minute more.

Pork Fried Rice

Finally, add in your previously prepared rice, and mix everything together in the skillet. Add in the scallions, soy sauce, hoisin sauce, and sesame oil, as well as the scrambled eggs. Give everything a mix to fully combine, then serve.

Pork Fried Rice

The full list of ingredients and instructions can be found in the recipe below.

Fried Rice Variations

Chicken Fried Rice: Not a fan of pork? Make our chicken fried rice instead to swap out the protein.
Cauliflower Fried Rice: If you’re looking for a low-carb version, then our cauliflower fried rice should be your new go-to.
Kimchi Fried Rice: If you can’t get enough of kimchi (I don’t blame you), then incorporate it into your fried rice to add an extra kick.

Storage

If you have any leftovers, store them in an airtight container in the fridge for around 3-5 days.

Yields: 4 servings

Prep Time: 15 mins

Total Time: 15 mins

Ingredients

2 tbsp.
vegetable oil, divided
3
large eggs, beaten to blend
1/2
yellow onion, finely chopped
1
carrot, peeled, cut into 1/4" pieces
1/2 lb.
ground pork
Kosher salt
Freshly ground black pepper
2
garlic cloves, minced
1 c.
frozen peas
1 tbsp.
finely grated peeled ginger
4 c.
cooked white rice
3
scallions, thinly sliced
2 tbsp.
reduced-sodium soy sauce
1 tbsp.
hoisin sauce
1 tsp.
toasted sesame oil

Directions

In a large skillet over medium heat, heat 1 Tbsp. vegetable oil. Add eggs and let sit for a few seconds before lightly scrambling and folding eggs over themselves, 45 seconds to 1 minute. Transfer to a plate.
In same skillet over medium heat, heat remaining 1 Tbsp. vegetable oil. Cook onion and carrot, stirring occasionally, until vegetables are tender, about 7 minutes. Add pork; season with salt and pepper. Cook, breaking up with a spoon, until starting to caramelize, about 3 minutes. Stir in garlic, peas, and ginger and cook, stirring frequently, until fragrant, about 1 minute.
Add rice, then stir in scallions, soy sauce, hoisin sauce, and sesame oil. Fold in scrambled eggs.