Pork Fried Rice Recipe

Prepare rice

Use cooked long-grain white rice that has been fully cooled and chilled (preferably made the day before). Break up any clumps with a fork so the grains are separated.

Prep pork and aromatics

Pat the pork dry and cut into small 1/2-inch dice. Season lightly with 1/4 tsp salt and a pinch of pepper. Finely dice the yellow onion, mince the garlic and ginger, dice the carrot, and thinly slice the green onions separating whites and greens.

Cook pork

Heat a large skillet or the wok over medium-high heat until hot. Add 1 tablespoon neutral oil. When shimmering, add the diced pork in a single layer. Let sear without moving for 1 minute, then stir/turn and continue cooking until just cooked through and light golden, about 3–4 minutes total depending on thickness. Remove pork to a bowl and set aside.

Scramble eggs

Wipe the pan if there is excessive fond but keep a bit for flavor. Add 1 teaspoon neutral oil, lower heat to medium-high. Beat the eggs with a pinch of salt. Pour eggs into the hot pan, let sit until they begin to set, then gently scramble to soft curds. Remove eggs to the bowl with the pork and separate slightly.

Sauté vegetables and aromatics

Add the remaining 1 tablespoon neutral oil to the hot pan. Add the diced onion and carrot; stir-fry 2–3 minutes until carrot begins to soften and onion becomes translucent. Add the minced garlic, ginger, and the white parts of the green onions; stir-fry for 30–45 seconds until fragrant.

Combine rice

Increase heat to high. Add the chilled rice to the pan, spreading it out and letting it sit undisturbed for 30–45 seconds to release steam and get a little toasted. Stir and continue stir-frying, breaking up any remaining clumps, until the rice is hot and starting to take on slight color, about 2–3 minutes.

Season and finish

Return the cooked pork and scrambled eggs to the pan. Add the peas and toss to combine. Drizzle the soy sauce and oyster sauce evenly over the rice and stir-fry to distribute. Add the sesame oil, remaining 1/4 tsp salt (adjust to taste), black pepper, and vinegar if using. Stir-fry another 1–2 minutes to heat everything through and let flavors meld.

Garnish and serve

Turn off the heat and stir in the green onion greens. Taste and adjust seasoning with extra soy sauce or salt if needed. Serve immediately.