This “better than take-out” Chinese Pork Fried Rice Recipe comes together in under 30 minutes! Loaded with bacon and pork loin, kids and adults go nuts for this!
This pork fried rice recipe is on my easy weeknight dinner rotation because not only is it SO easy to make, but it’s SO GOOD!
I’m ALL about fresh, fast flavor and this recipe totally delivers! Skip the Chinese take-out and make this homemade easy pork fried rice recipe instead. Trust me! Who’s ready for restaurant-quality fried rice in fewer than 30 minutes? I am!
This recipe is packed with the best ingredients— and I bet you have most of them on hand already!
- Butter – adds a rich, buttery flavor to the pork and veggies.
- Pork Loin Filet – use Smithfield Applewood Smoked Bacon Fresh Pork Loin Filet for maximum flavor.
- Frozen Veggies – I used a stir fry blend of broccoli, soybeans, carrots, and water chestnuts.
- Eggs – scrambled to fluffy perfection.
- Garlic – gives a nutty kick of flavor.
- Soy Sauce – adds additional saltiness and umami flavor to enhance the pork and bacon flavor.
- Seasoned Rice Vinegar – adds a delicious tang.
- Hoisin – gives the rice some extra sweetness to balance out the savory flavors.
- Chili Garlic Sauce – adds some spice. Use as much or as little as you like.
- White Rice – leftover chilled rice is your best friend for this recipe!
- Sesame Oil, Cilantro, Green Onions, Sesame Seeds, Sriracha – optional garnishes!
How to make
Making pork fried rice is so quick and easy. Less than 30 minutes and you’ve got a well-rounded meal ready to go!
- Cook pork in a large, nonstick skillet.
- Add in frozen veggies and cook.
- Push the pork/veggie mixture to the side then melt butter and scramble eggs on the empty side of the skillet.
- Stir the pork/veggie mixture and the eggs together then add in garlic, soy sauce, vinegar, hoisin, chili garlic sauce, and rice.
- Serve with optional garnishes and enjoy!
What is the best rice to use for pork fried rice?
Medium or long grain white rice is the best rice for pork fried rice, because it’s sturdy enough to not fall apart and also isn’t overly soft, so it won’t clump together and turn to mush when “fried”. Be sure to use unseasoned, chilled leftover rice for the best results.
If you’d like to mix it up a bit, feel free to use other types of rice like brown, wild, or even quinoa! PSST – check out this quinoa fried rice recipe!
Do i cook the rice before frying it?
Yes! Definitely cook your rice before frying it. Then let it cool completely before placing it into an airtight container in the fridge. I like to make my rice the day before. The colder the rice, the better!
Does my rice need to be cold?
Chilling your rice before cooking it into the rest of your ingredients allows it to dry up a little bit which really gives it that crispy fried rice texture. I highly recommend chilling the rice for as long as possible before using it in your pork fried rice.
- Use cold rice. Cold rice fries better than warm rice because it’s more dry and less sticky.
- Use butter. Oil is fine, but use butter if you can. It just tastes THAT much better and really gives the rice that crispy texture and buttery flavor we all love.
- Customize it. Play around with your sauces and seasonings. I like mine extra spicy so I usually add in more chili garlic sauce at the end.
How many calories are in pork fried rice?
This pork fried rice recipe contains roughly 330 calories per serving (and serves four people.)
Can i make this gluten-free?
This recipe can easily be made gluten-free using a gluten-free variety of soy sauce like coconut aminos or tamari.
As always, be sure to check your all products to verify that they are certified gluten-free.
- Use a different meat. Try it with another meat like beef, chicken, or shrimp.
- Use a different rice or grain. Brown rice, quinoa, cauliflower “rice”, etc.
- Make it vegetarian. Just leave the meat out. Feel free to supplement with more veggies or tofu.
- Add pineapple. Add some freshly chopped or canned pineapple for a fun, fruity twist.
How to store
This pork fried rice can be stored in an airtight container in the refrigerator for 4-5 days. I don’t recommend freezing this recipe.
To reheat, just pop it in the microwave or fry it back up in your skillet so it’s crispy.
Pork Fried Rice
Equipment for this recipe
- 2 tablespoons unsalted butter divided
- 1/2 pound Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet cubed into large bite sized pieces
- 1-2 cups frozen diced veggies I used a broccoli, soybeans, carrots, and water chestnuts blend
- 2 large eggs beaten
- 2 cloves garlic minced or pressed
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons hoisin
- 1/2 tablespoon chili garlic sauce plus more to taste, if you want more spice
- 2 cups leftover unseasoned cooked white rice chilled in the fridge
- Sesame oil
- Green onions
- Sesame seeds
- Melt 1 tablespoon butter in a large non stick pan over medium/medium high heat.
- Add in fresh pork and let cook for about 7 minutes.
- Add in frozen veggies* and continue cooking for another 7 minutes, or until pork has cooked and the veggies are tender.
- Push cooked pork and veggies to the side.
- Melt remaining tablespoon of butter in the pan.
- Add in beaten eggs and scramble.
- Stir pork/veggies into eggs.
- Add in garlic, soy sauce, vinegar, hoisin, chili garlic sauce, and rice.
- Stir until the rice has warmed through.
- Serve with optional garnishes and enjoy!
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published August 22, 2018 and has been updated to provide more detailed content.