Chinese Pork Fried Rice

Chinese Pork Fried Rice

 

5 tbsp vegetable oil, divided

¼ lb pork, cut into small cubes

2 cloves garlic, sliced (2 tsp)

½ cup frozen corn

½ cup frozen peas and carrots

3 eggs, beaten

3 cups cooked rice, cold*

Salt to taste

3 tbsp Soy sauce

2 green onions, sliced

Heat 2 tbsp oil in a wok or saute pan over high heat.  Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink.  Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set aside.

Add 3 tbsp vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.

Push the eggs to one side and add rice.  Stir to combine and add pork mixture.  Add salt.

Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.

Serve hot.

*Leftover, day-old rice works best for this recipe, as it’s less sticky.

6 servings, 310 calories per serving

Hack:  Freeze serving sized portions of leftovers in freezer safe bags or containers for future use.

 

 

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10 Replies to “Chinese Pork Fried Rice”

  1. I’ve never made Chinese pork fried rice. To be honest, I don’t eat meat. I live with an Asian man who occasionally makes pork fried rice. It always smells fantastic and now I know how he makes it! I’ve always been shy to ask him how he does it.

    Do you have a vegetarian replacement for the pork?

    Thanks!

    1. The meat in this recipe can be left out if you wish  If the pork is cooked in a separate pan, it would be easy to simply take some out before your roommate adds the pork.  You could add more eggs if you wish, or your favorite meat substitute.  Tofu would also work in this recipe.  

  2. This looks amazing, I will try this at home.

    I am always looking for new recipes and when it’s fried in any way I am there! 

    Also, so nice to something else then make money from home reviews all the time so I am really glad I found this article!

    Thanks and keep it up

    1. Ah…fried food.  Does it get any better than that?  😉 I love this because it’s an authentic Asian recipe and saves me money on take-out!  

      I appreciate you comments.

  3. I am so loving your website.  And now I have printed off several recipes.  This all looks so good.  I love to make rice for most of my meals.  I have cooked it various ways, but this Chinese pork fried rice look yummy.  I am curious what king of rice you use?  I generally go with Basmati, but wasn’t sure if there was something better.

    1. Thank you for your kind comments!  I usually use jasmine rice in my cooking and I believe Yuhong does in the video as well.  I don’t think it matters, though.  You should use whatever you prefer!

  4. Hi Cynthia, thanks for the awesome recipe! I often eat fried rice at home for lunch whenever we have leftover rice from the day before. This recipe is basically how my parents and I make fried rice at home, except for the part with the eggs. We usually put the rice in first and add the eggs on top of that. How soft is your fried rice recipe? I know that when we make fried rice, the rice usually comes out a little crunchy and it might be how we’re cooking the rice.

    1. The beauty of cooking this from scratch is that you can do it however you want (including adding the rice before the eggs!)  The rice in this recipe is soft, not crunchy.  I would assume this has to do with the length of time you cook the rice or the amount of oil you use.  Now you have me wondering how that would taste.  I’m going to try to make my rice crunchier next time I make this!

  5. I was asking myself why the pork in Chinese Pork Fried Rice is usually red in color. And I think it is because the pork used in the rice is actually char siu, a kind of Chinese BBQ pork with a sweet flavor and shiny, brick red crust on the outside. Have you ever asked yourself this question?

    1. I have not ever asked myself that question until this very minute!.  Hahaha!  Thank you for this interesting bit of trivia,

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