Recipe

Wholesome Pork Fried Rice

A rustic, homestyle pork fried rice with crisped edges, cozy veggies, and a bright, savory sauce. Fast, flexible, and perfect for using up leftover rice.

By Matt Campbell

•

4.8

A cast iron skillet filled with homestyle pork fried rice with peas, carrots, scrambled egg, and green onions on a wooden table

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Pork fried rice is one of those meals that feels like a fridge cleanout, a comfort food, and a smart weeknight plan all at once. This version leans rustic and homestyle on purpose: tender pork, a pile of veggies, and rice that actually gets to fry so you get those little crisp edges that make you keep going back for “one more bite.”

We keep ingredients accessible and the steps low drama. The only real secret is using cold, day-old rice and giving it enough space in the pan to brown instead of steaming. From there, it is all about tasting as you go and building a soy-based sauce that hits salty, a little sweet, and gingery in the best way.

A close up photo of a spoon lifting pork fried rice with glossy grains and bits of egg and scallion

Why It Works

Real fried rice texture: Cold rice plus high heat means separated grains and crisp bits, not mush.
Fast flavor foundation: Garlic, ginger, and a quick soy-based sauce make it taste like you worked harder than you did.
One pan flow: Everything cooks in stages so nothing gets overdone, and cleanup stays simple.
Flexible and wholesome: Easy to add extra vegetables, use lean pork, and keep the salt in check without losing the comfort factor.

Pairs Well With

Quick cucumber salad with rice vinegar, sesame oil, and a pinch of sugar
Miso soup with tofu and scallions
Simple steamed broccoli with lemon and toasted sesame seeds
Pineapple or mandarin oranges for a sweet, juicy finish

Storage Tips

How to Store and Reheat

Refrigerator: Cool leftovers quickly, then store in an airtight container for up to 4 days.

Freezer: Freeze in flat portions (quart bags work great) for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat (best method): Use a skillet over medium-high heat with a small splash of water or broth and a tiny drizzle of oil. Stir, then let it sit for 30 to 60 seconds at a time to bring back the crisp edges.

Microwave: Cover and heat in 45 second bursts, stirring between rounds. Add a teaspoon of water to keep it from drying out.

Food safety note: Do not leave cooked rice at room temperature for more than 2 hours, or more than 1 hour if the room temperature is above 90°F (32°C). Get leftovers into the fridge as soon as you can.

Common Questions

Do I have to use day-old rice?

It helps a lot. Cold rice dries out a bit, which lets the grains separate and fry properly. If you only have fresh rice, spread it on a baking sheet and chill it for 20 to 30 minutes, or pop it in the freezer for 10 minutes to knock out steam. Then break up any clumps before frying.

What cut of pork is best?

For quick cooking, use pork tenderloin or boneless pork chops, sliced into bite-sized pieces. If you have leftover roasted pork, chop it up and toss it in near the end just to warm through.

Why is my fried rice soggy?

Usually one of three things: the rice was too warm, the pan was not hot enough, or the pan was overcrowded. Use high heat and cook in batches if needed.

Can I make this low-sodium?

Yes. Use low-sodium soy sauce, skip the oyster sauce, and add flavor with extra ginger, garlic, and a squeeze of lime at the end. Taste first, then salt only if needed.

Can I add more vegetables?

Please do. Mushrooms, bell pepper, shredded cabbage, spinach, or zucchini are all great. Just keep the pieces small so they cook fast.

Is oyster sauce required?

No, but it adds a savory depth. If you do not have it, the closest pantry swap is an extra teaspoon of soy sauce plus a pinch more brown sugar. It will not be identical, but it gets you in the right direction.

Any allergy notes?

Soy sauce contains soy and wheat in many brands, and oyster sauce typically contains shellfish. Choose gluten-free tamari or coconut aminos if needed, and check labels if you are cooking for allergies.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12 inch is ideal)
Spatula (a sturdy one for scraping up browned bits)
Small bowl for mixing sauce
Knife and cutting board
Measuring spoons

I like fried rice because it rewards the kind of cooking I actually do at home: open the fridge, take inventory, and make something feel intentional. The first time I nailed the crisp edges, it was pure accident. I was cooking with a too hot pan, got distracted for a second, and suddenly the rice had those golden, toasty bits that taste like you ordered takeout and upgraded it. Now I chase that on purpose. This pork version is my go-to when I want a cozy bowl that still feels bright and fresh, especially with a little extra green onion and a squeeze of citrus at the end.

Wholesome Pork Fried Rice

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

3 cups cooked jasmine rice, cold (day-old is best)
1 pound pork tenderloin or boneless pork chops, cut into small bite-sized pieces
2 tablespoons neutral oil, divided (plus more as needed)
2 large eggs, beaten
1 cup frozen peas and carrots (or mixed veggies)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
3 green onions, sliced (white and green parts separated)
2 tablespoons soy sauce (low-sodium if preferred)
1 tablespoon oyster sauce (optional but recommended)
1 teaspoon toasted sesame oil
1 teaspoon brown sugar or honey
1 tablespoon rice vinegar or lime juice
1/2 teaspoon black pepper
1/2 teaspoon kosher salt (only if needed, taste first)
Optional: pinch of red pepper flakes or a spoonful of chili crisp

Instructions

Mix the sauce. In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, brown sugar, and rice vinegar or lime juice. Set aside.
Scramble the eggs. Heat a large skillet or wok over medium-high heat. Add a small splash of oil. Pour in beaten eggs and scramble quickly until just set. Slide eggs onto a plate.
Brown the pork. Add the remaining oil. Add pork in a single layer and cook 2 to 4 minutes depending on piece size, stirring occasionally, until cooked through and no longer pink. (If you like numbers, aim for 145°F in the thickest pieces.) Season with black pepper. Remove to the plate with eggs.
Build the base. Add onion and the white parts of the green onions. Cook 1 to 2 minutes until softened. Add garlic and ginger and cook 30 seconds, just until fragrant.
Fry the rice. Add cold rice, breaking up clumps with your spatula. Spread it out and let it sit 30 to 60 seconds to brown. Stir, then repeat once or twice until you see some golden bits. You should hear a steady sizzle. If you do not, turn up the heat or cook in batches.
Add veggies. Stir in peas and carrots. Cook 2 minutes until hot.
Bring it together. Add pork and eggs back to the pan. Pour in the sauce and toss well. Cook 1 to 2 minutes until everything is glossy and evenly seasoned.
Finish and taste. Stir in the green parts of the scallions. Taste and adjust. Add a little more soy sauce for salt, vinegar or lime for brightness, or chili crisp for heat.

Matt tip: If your skillet is not huge, fry the rice in two batches. Crowding is the fastest way to turn fried rice into steamed rice. (Cast iron works great here too, just make sure it is well-seasoned and preheated so the rice does not stick.)

A photo of pork fried rice sizzling in a skillet while being tossed with a spatula

Nutrition information is estimated.

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