How To Make Pork Fried Rice

I absolutely love Chinese food and fried rice is always on my order, especially Pork Fried Rice. Originating in China, fried rice has become a popular in many cultures due to how easy is to customize the recipe to your specific taste.

Today, there are thousands of recipes and countless restaurant variations. This is my simplest go-to pork fried rice recipe whenever I have boneless pork chops in my fridge, whether fresh or leftovers.

Fried Rice Is a Great Side Dish

But you should know that aside from the fried rice and the eggs, anything can be swapped out with your favorite meat, seafood or any vegetables.

Any combo of cooked and refrigerated rice (it crisps up better), eggs, aromatic herbs, root veggies like onion, shallots, green onions, garlic, ginger, and a protein such as pork, chicken, shrimp, tofu or whatever will turn out absolutely delicious. My favorite dish to make with pork fried rice is Chinese Boneless Pork Ribs

What is your favorite was to make pork fried rice? Tell us all about it in the comments below. We love hearing from our fellow foodies!

Chinese Pork Fried Rice
Yield: 4

Easy Chinese Pork Fried Rice

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Skip the take out and try this awesome Chinese Pork Fried Rice recipe for a quick weeknight meal.


  • 2 tbsp. vegetable oil
  • 3 large eggs, scrambled
  • 1/2 onion, chopped
  • 1 carrot, peeled and cut into 1/4" pieces
  • 1/2 lb. fresh boneless pork chops, cut into 1/4 pieces
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 4 c. cooked white rice (use dry measuring cup not the glass one)
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. hoisin sauce
  • 1 tsp. sesame oil
  • 3 drops of red food coloring (optional)


  1. Cut pork into 1/4 pieces and place in a mixing bowl. Add hoison sauce and soy sauce., red food coloring if you choose to use it for that authentic color, stir until all pork is covered in marinade mixture. Refrigerate for at least 30 minutes up to 3 hours., the longer the better. Remove 30 minutes before cooking to bring to room temperature.
  2. In a large preheated pan or wok over medium heat, add 1 tablespoon vegetable oil. Add scrambled eggs and let heat untouched for a few seconds before lightly scrambling until the egg is cooked firm. Remove from pan and set aside.
  3. In the same pan, heat 1/2 tablespoon of oil then add onions and carrots. Cook, stirring until all, the vegetables are tender. Remove from pan and set aside.
  4. Increase the heat of your pan to medium high heat, add the pork to the pan and season with salt and pepper, then cook until the pork is no longer pink and is starting to brown and caramelize. Stir in the garlic, and cook until fragrant.
  5. Add the rice then stir in a splash of soy sauce. Toss to combine then fold in scrambled eggs. Serve immediately.


When I made this recipe I had some extra cooked green beans that I tossed in with the rice at the last step. You can add whatever veggies you have into this dish, peas, broccoli, bean sprouts, etc. Just keep in mind that the bigger the cuts of vegatables will take longer to cook so adding them in with the onion and carrots is suggested.

I remove the meat and vegatables and add them back so that nothing gets overcooked and squishy.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 499Total Fat: 21gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 169mgSodium: 589mgCarbohydrates: 50gFiber: 1gSugar: 3gProtein: 25g

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