Pork Fried Rice Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. Combine the rinsed rice and 2 3/4 cups water in a medium saucepan. Bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let sit, covered, 10 minutes. Spread the cooked rice on a baking sheet or shallow tray to cool and dry slightly (best if used cold or day-old; if fresh, cool at least 30 minutes).

Scramble eggs

Whisk the eggs with 1 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp neutral oil in a large wok or nonstick skillet over medium-high heat until shimmering. Pour in eggs and gently scramble until just set but still moist. Transfer eggs to a bowl and set aside. Wipe the pan clean if necessary.

Marinate the pork: In a small bowl combine 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, 1/2 tsp sesame oil and 1/8 tsp white pepper. Add the thinly sliced or diced pork and toss to coat. Let sit 10–15 minutes while preparing other ingredients.

Cook the pork: Heat 1 tbsp neutral oil in the wok over high heat until just smoking. Add the marinated pork in a single layer, spread out, and sear without moving for 30–45 seconds, then stir-fry until cooked through (about 2–3 minutes depending on size). Remove pork to a plate and set aside.

Stir-fry aromatics and vegetables: Add the remaining 1 tbsp neutral oil to the hot wok. Add the diced onion and carrot and stir-fry 1–2 minutes until beginning to soften. Add the white parts of the sliced green onions, minced garlic, and minced ginger; stir-fry 30–45 seconds until fragrant. Add the thawed peas and stir to combine and heat through (about 30 seconds).

Combine sauce: In a small bowl combine 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1/2 tsp fish sauce (if using), and 1/4 tsp white pepper. Stir to combine.

Stir-fry rice: Increase heat to high. Add the cooled rice to the wok, breaking up any clumps with a spatula. Spread rice into the pan and let it sit without stirring 20–30 seconds to get a little toasted, then stir and repeat once. Drizzle the sauce evenly over the rice and toss to coat thoroughly, continuing to stir-fry 1–2 minutes so the rice is hot and colored.

Return pork & eggs: Add the cooked pork back to the wok and fold into the rice. Add the scrambled eggs and the green parts of the sliced green onions. Toss gently to combine and heat through for 1 minute.

Finish & season: Turn off the heat. Drizzle 1/2 tsp sesame oil over the fried rice and toss. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

Serve: Transfer to a serving platter or individual bowls. Garnish with toasted sesame seeds and extra sliced green onion. Serve with lime wedges on the side if you like a bright finish.