Pork Fried Rice Recipe

Marinate pork

Trim excess fat and cut pork into small dice or thin strips (~1/2-inch). In a bowl combine pork with 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine (if using), 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt. Toss and let sit while you prepare other ingredients (at least 10 minutes).

Heat a large wok or heavy skillet over high heat until smoking slightly. Add 1 tablespoon neutral oil and swirl to coat. Add marinated pork in a single layer and sear without crowding for 2–3 minutes, stirring occasionally until cooked through and lightly browned. Remove pork to a plate and set aside.

Reduce heat to medium-high and add 1 tablespoon vegetable oil to the pan. Add the diced yellow onion and the white parts of the sliced green onions. Sauté 1–2 minutes until softened and translucent.

Push the onion mixture to one side of the pan. Add a little oil if needed and crack the 3 eggs into the empty space. Scramble briefly, breaking yolks and cooking until just set but still moist (about 30–45 seconds). Mix the scrambled eggs with the onions.

Add the minced ginger and garlic to the pan and cook 20–30 seconds until fragrant, stirring constantly to avoid burning.

Stir in the thawed peas and carrots and cook 1–2 minutes until heated through.

Increase heat to high. Break up any clumps of the cold rice with your hands or a fork and add the 3 cups (or 4 cups total as listed) of rice to the wok. Spread rice out and let it sit 20–30 seconds to get hot, then stir to combine with the vegetables and eggs.

Give the reserved pork a quick toss and add it back to the wok. Stir to distribute.

In a small bowl combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce (optional), 1/4 teaspoon white pepper, 1/2 teaspoon sugar and 1 teaspoon chili flakes or sriracha. Pour the sauce over the rice and toss quickly and thoroughly to coat all grains. Taste and adjust seasoning — add up to 1 more tablespoon soy sauce if it needs more saltiness.

Drizzle 1 teaspoon sesame oil over the rice, toss, and continue to stir-fry for 1–2 minutes so flavors meld and excess moisture evaporates. Make sure the rice is hot and slightly toasted in places.

Turn off heat. Stir in the additional 1/2 teaspoon toasted sesame oil and the green portions of the sliced green onions. Mix thoroughly.

Transfer pork fried rice to a serving platter or individual bowls. Garnish with extra sliced green onions and serve immediately.