Pork Fried Rice Recipe

Cooked rice: Using day-old rice helps keep the grains separate and prevents the dish from getting mushy.

Diced pork: Adds protein and a savory flavor that makes the dish filling.

Frozen peas and carrots: These add color, sweetness, and a bit of crunch without extra prep.

Soy sauce: Brings a salty, umami taste that ties all the ingredients together.

Vegetable oil: Used for cooking everything without adding strong flavors.

Minced garlic: Adds a fragrant, savory note that makes the dish more flavorful.

Beaten eggs: Scrambled into the rice for extra texture and protein.

Sliced green onions: A fresh, mild onion flavor that brightens the dish when sprinkled on top.

One of the coolest moves in this Pork Fried Rice Recipe is how you scramble the eggs right in the wok. It might seem simple, but doing it the right way makes your dish taste better and look way nicer. Here’s how you do it step by step:

1. After cooking the veggies, push them to one side of the wok. This clears a space for the eggs.
2. Pour your beaten eggs into the empty side of the wok.
3. Let the eggs sit for just a few seconds until they start to set around the edges.
4. Use your spatula to gently stir and fold the eggs, breaking them into soft, fluffy pieces.
5. Keep moving the eggs around until they’re fully cooked but still moist, not dry.

Why does this help? When you cook the eggs separately like this, they stay soft and don’t get mixed up with the veggies too early. It keeps the texture nice and gives you little pockets of egg in every bite. If you just pour the eggs over everything and scramble all at once, they can get overcooked or mushy, which isn’t as tasty.

I remember the first time I tried this, I didn’t push the veggies aside and just dumped the eggs in. The eggs stuck to the veggies and got all clumpy. After that, I started making a little space for the eggs, and it made a huge difference. Also, if you want to save time, you can beat the eggs in a bowl while the pork is cooking, so you’re ready to go when it’s time to add them. It’s a small trick that makes the whole cooking flow smoother and your fried rice way more delicious.

• 2 cups preferably day-old cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice and absorbs flavors well.

• 1 cup diced pork - Substitute with tofu: Tofu is a versatile plant-based protein that can absorb flavors and provide a similar texture to pork when cooked.

• 1 cup frozen peas and carrots - Substitute with mixed bell peppers: Mixed bell peppers add color and a sweet, crunchy texture, providing a similar nutritional profile.

• 2 tablespoons soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• 2 tablespoons vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the other ingredients in fried rice.

• 2 cloves minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it has a slightly different flavor profile.

• 2 whole beaten eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can mimic the texture of scrambled eggs for a vegan option.

• 2 stalks sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the pork fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into an airtight container. This helps maintain its flavor and prevents it from absorbing other odors in the fridge.

• Store the container in the refrigerator if you plan to consume it within 3-4 days. This ensures the rice and pork remain fresh and safe to eat.

• For longer storage, place the fried rice in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long it has been stored.

• When ready to enjoy, thaw the fried rice in the refrigerator overnight if frozen. This gradual thawing helps retain the texture and flavor.

• Reheat the rice in a skillet over medium heat, adding a splash of soy sauce or a bit of vegetable oil to refresh its taste and moisture.

• Alternatively, use a microwave-safe dish to reheat. Cover the dish with a microwave-safe lid or wrap to retain moisture, and heat in intervals, stirring occasionally.

• Ensure the pork and rice are heated thoroughly to an internal temperature of 165°F (74°C) for safe consumption.

• Garnish with fresh green onions after reheating to revive the dish's vibrant flavors and aroma.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a splash of vegetable oil. Once the oil is shimmering, add the leftover pork fried rice. Stir occasionally, allowing the rice to heat evenly and regain its delightful texture. If it seems a bit dry, sprinkle a little water or soy sauce to add moisture. Cook for about 5-7 minutes until the rice is hot and the pork is warmed through.

• Microwave Method: Place the pork fried rice in a microwave-safe dish. Add a tablespoon of water or soy sauce to keep it moist. Cover the dish with a microwave-safe lid or a damp paper towel to trap steam. Heat on medium power for 1-2 minutes, stir, and then continue heating in 30-second intervals until the rice is thoroughly heated. Stirring ensures even heating and prevents any cold spots.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the pork fried rice evenly in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot and the pork is warmed. This method is great for reheating larger quantities while maintaining the dish's integrity.

• Steamer Method: If you have a steamer, this method can help retain the moisture and texture of the pork fried rice. Place the rice in a heatproof dish and set it in the steamer. Steam for about 5-10 minutes, or until the rice is heated through. This gentle method helps keep the peas and carrots vibrant and the pork tender.

• Wok: A versatile cooking pan with high sides, perfect for stir-frying ingredients quickly and evenly over high heat.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok, ensuring even cooking.

• Knife: Essential for dicing the pork and slicing the green onions with precision.

• Cutting board: A sturdy surface to safely chop and prepare ingredients like pork and green onions.

• Measuring cups: Used to accurately measure the rice and other ingredients, ensuring the right balance of flavors.

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Garlic press: Useful for mincing garlic quickly and efficiently, enhancing the dish's flavor.

• Spoon: Ideal for serving the finished pork fried rice onto plates or bowls.

Use day-old rice: Day-old cooked rice is drier, which helps it fry better and prevents clumping.

Pre-cook pork: Dice and cook the pork in advance to save time during the stir-frying process.

Frozen veggies: Opt for frozen peas and carrots to eliminate washing, peeling, and chopping.

Mise en place: Prepare and measure all ingredients before starting to streamline the cooking process.

One-pan method: Use a single wok to minimize cleanup and keep everything in one place.

Quick garnish: Slice green onions while other ingredients are cooking to save time.