Colorful bell peppers, carrots, peas, and flavorful ginger come together with white rice and boneless pork chops for a mouthwatering pork fried rice recipe!
Why this recipe works
This pork fried rice recipe is quick and easy to make in a skillet at home with the basics of flavorful ingredients – vegetables, garlic, ginger paste, soy sauce, and oyster sauce.
This recipe is highly customizable. Toss in other vegetables or swap them out for others you prefer. It’s very similar to our chicken fried rice recipe, which means you can use chicken or other types of protein as well in place of the pork. Use the ingredients here as a solid base for a plethora of delicious fried rice options!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEGETABLES – Here we added peas, green bell peppers, and carrots. Feel free to chop some onion or add other vegetables as you see fit.
RICE – We can show you how to make rice perfectly every time. This recipe calls for cooked white rice, you can use leftover rice or cook it just before making. I always recommend leftover rice for fried rice as it’s had time to sit in the refrigerator, which will prevent it from clumping when reheating in the wok or skillet.
PORK – Realistically you can use whatever type of pork you have on hand. Pork tenderloin, boneless pork chops, or ground pork will all work. We chose to go with boneless pork chops.
How to Make Pork Fried Rice
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim fat off chops and cut into bite sized pieces. Season with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
- In a small bowl, whisk the eggs and set aside.
- Heat olive oil in a wok over medium-high. Add pork cubes and stir fry until no pink remains. Remove pork from wok and set aside.
- To the wok over medium-high heat, add green pepper, carrot, peas, garlic, ginger paste, remaining black pepper, and remaining garlic salt. Stir fry for 3-4 minutes. Remove vegetable mixture from pan and set aside.
- Add rice to the wok, tossing to warm it up, then make a well in the center. Pour whisked egg into the well and stir it around to scramble the egg.
- Add pork and vegetables back to the wok. Add soy sauce, oyster sauce, and sesame oil to the wok.
- Stir together and serve.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Using leftover rice, which has had time to sit in the refrigerator, is ideal for fried rice because it won’t be as mushy compared to freshly cooked rice. When it’s had some time in the refrigerator the rice undergoes a process called retrogradation where it becomes firmer and crispier, which is the texture you are looking for in fried rice. No worries if you don’t have day-old rice in the fridge, you can still use freshly cooked rice.
Serving Suggestions
Pork fried rice can be enjoyed as a meal all on its own, but you can also pair it with egg drop soup to round it out. Egg rolls, dumplings, or vegetable spring rolls are other great options. Garnish with chopped green onions and sliced almonds if desired.
More Related Recipes
- Chicken Fried Rice
- Cauliflower Fried Rice
- Teriyaki Chicken and Rice
- One Skillet Chicken Broccoli and Rice
- Shrimp Fried Rice
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Pork Fried Rice
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound boneless pork chops
- ½ Tablespoon garlic salt divided
- 1 teaspoon black pepper divided
- 2 large eggs
- 3 Tablespoons olive oil
- 1 cup diced green bell pepper
- 1 cup diced carrots
- 1 cup frozen peas
- 1 Tablespoon minced garlic
- 2 Tablespoons ginger paste
- 2 ½ cups cooked white rice
- ¾ cup soy sauce
- 3 Tablespoons oyster sauce
- 2 Tablespoons sesame oil
Things You’ll Need
- Wok or large skillet
Before You Begin
- Here we added peas, green bell peppers, and carrots. Feel free to chop some onion or add other vegetables as you see fit.
- This recipe calls for cooked white rice, you can use leftover rice or cook it just before making. I always recommend leftover rice for fried rice as it’s had time to sit in the refrigerator, which will prevent it from clumping when reheating in the wok or skillet.
- Realistically you can use whatever type of pork you have on hand. Pork tenderloin, boneless pork chops, or ground pork will all work. We chose to go with boneless pork chops.
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.
Instructions
- Trim fat off chops and cut into bite sized pieces. Season with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
- In a small bowl, whisk the eggs and set aside.
- Heat olive oil in a wok over medium-high. Add pork cubes and stir fry until no pink remains. Remove pork from wok and set aside.
- To the wok over medium high heat, add green pepper, carrot, peas, garlic, ginger paste, remaining black pepper, and remaining garlic salt. Stir fry for 3-4 minutes. Remove vegetable mixture from pan and set aside.
- Add rice to the wok, tossing to war it up, then make a well in the center. Pour whisked egg into the well and stir it around to scramble the egg.
- Add pork and vegetables back to the wok. Add soy sauce, oyster sauce, and sesame oil to the wok. Stir together and serve.
Nutrition
Chef Antoine Davis
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