Pork Fried Rice

Skip the takeout and make this tasty Pork Fried Rice with pork tenderloin, onions, peas, carrots, eggs, and green onions in perfectly seasoned fried rice. This easy skillet recipe makes perfecting fried rice a breeze. Put your leftover rice to use and have this amazing dish on the table in less than 30 minutes.

How to make Pork Fried Rice

First cook and chill some long grain white rice. This is best done the day before. Then heat a little vegetable oil and sesame oil in a large skillet over medium-high heat. Add the pork and cook until browned and then flip the pieces and brown the other side. Remove the browned cooked pieces to a plate and work in batches so you don’t crowd the skillet.

If necessary heat a little more vegetable oil and sesame oil in the same skillet. Add the onions, carrots, and peas cooking until the carrots are crisp-tender. Then reduce the heat to low and add the ginger and garlic. Cook for 1 minute while stirring. Plate the veggies and cover to keep warm.

Increase the heat to medium and melt a little butter in the skillet. Add the chilled rice to the skillet and drizzle with soy sauce. Spread the rice out to cover the bottom of the pan. Let it fry for about 45 seconds, then stir and do it again. Repeat this for about 4 minutes. If needed work in batches. Then pull the fried rice to the edges of the pan. Add a little bit of butter to the open part of the skillet. Add the eggs and cook just until set breaking them up with a spatula or spoon. Add everything back to the skillet and drizzle with a little bit of sesame oil. Add the green onions and stir or toss to combine.

Helpful tips

• The rice needs to be cooked and chilled before stir-frying it or it will stick and become clumpy. It is best cooked the day prior to starting the recipe and placed in an airtight container in the fridge. However, if you have forgotten simply cook the rice and spread it on a cookie sheet, and place it in the fridge to cool for 1-2 hours.
• Cut your pork into thin bite-sized pieces so it cooks through in just a couple of minutes.
• Everything moves really fast with stir fry so be prepared.  Have everything you need close by and in some kind of cooking order.
• Sesame oil is very aromatic with a nutty flavor similar to toasted sesame seeds. A little bit of sesame oil goes a long way.
• There is no need to thaw the peas.  Simply pull the peas out of the freezer when you start the recipe and add them frozen when needed.  They will quickly thaw in the skillet and stir fry up just perfectly.  Canned peas are not recommended.
• This recipe also works well with other proteins like chicken, beef, and shrimp. Please keep in mind that shrimp cook very quickly. They cook for about 1 1/2 minutes on each side. 
• Other veggies that work well in this dish are broccoli, cabbage, mushrooms, green beans, and bell peppers. 
• I like to whisk the eggs in advance but you can also add them to the skillet and scramble them right in the pan if desired.
• Store leftovers in an airtight container in the fridge for up to 4 days Reheat in the microwave at a reduced power.

How to freeze fried rice

1. First, cool the rice completely. Resist any urge to add any soy sauce or any other sauces. You can do that when you are ready to serve it.
2. Scoop the rice into a sturdy freezer container. If you are not filling the container up completely add a layer of plastic wrap to the top of the rice. Then cover with the lid.
3. Freeze for up to 3 months.
4. Thaw in the refrigerator overnight and reheat in the microwave.

More stir fry recipes to try

Pork Fried Rice

This easy Pork Fried Rice Recipe combines bite sized pieces of pork tenderloin with onion, peas, carrot, garlic, ginger, rice and eggs all stir fried to perfection in a few simple steps. .

5 from 13 votes

Print Pin Rate

Course: main meal pork

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 1095kcal

Author: Beth Pierce

Ingredients

• 1 1/4 lbs. Pork tenderloin cut into thin bite-size pieces
• Kosher salt and fresh ground black pepper
• 2-3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 medium sweet onion finely chopped
• 2 large carrots peeled and finely chopped
• 1 tablespoon minced fresh ginger or ginger paste
• 2 cloves garlic minced
• ¾ cup frozen peas
• 2 tablespoons butter
• 4 cups long grain white cold cooked rice
• 3 large eggs beaten
• 3-5 tablespoons soy sauce low sodium
• 4 green onions thinly sliced plus more for garnish

Instructions

• Salt and pepper the pork. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the pork, cook until browned, flip the pieces, and brown the other side. Remove the cooked slices to a plate. Work in batches, so you don't crowd the skillet. Add more vegetable oil and sesame oil when needed to brown in batches.
• If necessary, heat a little more vegetable oil and sesame oil in the same skillet. Add the onions, carrots, and peas cooking until the carrots are crisp-tender. Reduce the heat to low and add the ginger and garlic. Cook for 1 minute while stirring. Plate the veggies and cover to keep warm.
• Increase the heat to medium and melt a little butter in the skillet. Add the chilled rice to the skillet and drizzle with soy sauce. Spread the rice out to cover the bottom of the pan. Let it fry for about 45 seconds, then stir and do it again. Repeat this for about 4 minutes. If needed, work in batches.
• Pull the fried rice to the edges of the pan. Add a little bit of butter to the open part of the skillet. Add the eggs and cook until set, breaking them up with a spatula or spoon as they cook. Add everything back to the skillet and drizzle with a little bit of sesame oil. Add the green onions and stir or toss to combine.

Notes

• The rice needs to be chilled and cold before stir-frying or it will stick and become clumpy. This is best done the day prior to starting the recipe. However, if you have forgotten simply cook the rice and spread it on a cookie sheet, and place it in the fridge to cool for 1-2 hours.
• Cut your pork into thin bite-sized pieces so it cooks through in just a couple of minutes.
• Everything moves really fast with stir fry so be prepared.  Have everything you need close by and in some kind of cooking order.
• A little bit of sesame oil goes a long way.
• There is no need to thaw the peas.  Simply pull the peas out of the freezer when you start the recipe and add them frozen when needed.  They will quickly thaw in the skillet and stir fry up just perfectly.  Canned peas are not recommended.
• This recipe also works well with chicken, beef, and shrimp. Please keep in mind that shrimp cook very quickly. They cook for about 1 1/2 minutes on each side.
• I like to whisk the eggs in advance but you can also add them to the skillet and scramble them right in the pan if desired.
• Store leftovers in an airtight container in the fridge for up to 4 days Reheat in the microwave at a reduced power.

Nutrition

Calories: 1095kcal | Carbohydrates: 160g | Protein: 50g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 634mg | Potassium: 1102mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5780IU | Vitamin C: 17mg | Calcium: 119mg | Iron: 4mg

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