Best Pork Fried Rice Recipes

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

QUICK PORK FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
• Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
• Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

CHINESE PORK FRIED RICE

Steps:

• In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

PORK FRIED RICE

Steps:

• In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.

QUICK PORK FRIED RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

THE BEST PORK FRIED RICE

Steps:

• Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
• Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
• Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
• Top the fried rice with the scallions and basil before serving.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

STIR-FRIED RICE NOODLES WITH PORK CHOPS

Steps:

• Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
• Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
• Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

EASY PORK FRIED RICE

Steps:

• In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm. , In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through. , Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper.

CHINESE PORK FRIED RICE

Steps:

• In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside.
• Cut the pork into tiny diced pieces.
• In a large skillet, place the vegetable oil over medium-high heat and get it hot. Place onions into skillet and fry until almost transparent. Add the peas and carrots, stirring until thawed and heated thoroughly.
• The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil.
• In a small bowl, with a fork, beat the eggs well. Slowly pour the beaten eggs into the rice mixture, constantly stirring with a fork in a back and forth action, rather than a circular action. You do not want the eggs to solidify like scrambled eggs or fried eggs.
• You could omit the pork and have just Chinese Fried Rice.

PORK FRIED RICE

Steps:

• Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.
• Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
• Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
• Transfer rice to a platter and serve.

CHINESE PORK FRIED RICE

Steps:

• Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
• Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
• Mix curry powder and water in a bowl to form a paste.
• Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK

Steps:

• Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
• Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
• Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

BBQ PORK FRIED RICE

Steps:

• Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
• Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
• Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
• Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
• Garnish with green onions and sesame seeds. Serve immediately.

BARBECUED PORK FRIED RICE

Steps:

• Beat eggs lightly.
• Heat the oil in a wok over high heat.
• Add the green onions and eggs, and stir for 10 to 20 seconds.
• Add rice and the diced pork; stir briskly for 2 minutes.
• Season with salt and soy sauce; mix well and serve.

HOMEMADE PORK FRIED RICE

Steps:

• Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
• Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
• Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
• Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
• Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
• Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
• Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
• Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

CHINESE-STYLE PORK BELLY WITH FRIED RICE

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine pork belly strips, water, dark soy sauce, honey, garlic, and ginger in a Dutch oven over low heat; bring to a gentle simmer, about 10 minutes. Cover and transfer to the oven.
• Bake in the preheated oven, stirring occasionally, until pork belly is soft and tender, about 2 hours. Sprinkle spring onions and cashew nuts on top. Cover and let stand until spring onions soften, about 5 minutes.
• Bring water, rice, and salt to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 20 to 25 minutes. Drain in a colander and rinse with tap water.
• Heat olive oil in a wok over medium-high heat until smoking. Cook and stir rice until coated with oil and heated through, 1 to 2 minutes. Stir in green peas, egg, and 1 tablespoon soy sauce; cook until egg is set and peas are heated through, about 3 minutes.
• Serve pork belly over rice.

SPICY CAULIFLOWER FRIED 'RICE' WITH PORK

Steps:

• Pulse cauliflower in a food processor until it resembles rice.
• Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
• Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
• Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
• Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.