Chinese Pork Fried Rice Recipe
I’m about to share something that’ll transform your weeknight dinner game forever – and it starts with that container of leftover rice sitting in your fridge right now. You know, the one you’ve been eyeing guiltily for three days? Well, turns out cold rice is actually the secret weapon for perfect fried rice, and when you combine it with tender pork and a few simple tricks I’ve picked up, you’ll wonder why you ever ordered takeout.
Why You’ll Love this Chinese Pork Fried Rice
When you’re craving takeout but your wallet’s giving you the side-eye, this Chinese pork fried rice becomes your kitchen superhero. I’m talking restaurant-quality flavors without the delivery fees that make you question your life choices.
This recipe transforms simple ingredients into something magical. The tender pork pairs beautifully with colorful vegetables, while that perfectly scrambled egg adds richness.
Cold rice? That’s your secret weapon for achieving that coveted restaurant texture.
Best part? You’ll have dinner ready in twenty minutes, and your kitchen will smell like your favorite Chinese spot.
What Ingredients are in Chinese Pork Fried Rice?
This Chinese pork fried rice brings together a handful of simple ingredients that you probably already have lurking in your kitchen. The beauty lies in how these basic components transform into something that tastes like you ordered it from your go-to Chinese restaurant.
The ingredient list is invigoratingly short, which means less time shopping and more time eating. Each element plays a vital role, from the tender pork that gives the dish its hearty protein base to the colorful vegetables that add crunch and nutrition.
Ingredients:
- 1 tbsp butter
- 6 oz boneless pork loin chop, diced
- 1 green onion, chopped
- ¼ cup chopped carrot
- ¼ cup chopped broccoli
- 1 large egg, beaten
- 1 cup cold cooked rice
- ¼ cup frozen peas
- 1½ tbsp soy sauce
- ⅛ tsp garlic powder
- ⅛ tsp ground ginger
Ingredient Considerations
The cold cooked rice deserves special attention here. Day-old rice that’s been chilling in your fridge works like magic because it’s dried out just enough to absorb flavors without turning mushy. If you’re starting with fresh rice, spread it on a baking sheet and let it cool completely before using.
When it comes to the pork, boneless pork loin chop gives you tender, juicy pieces without breaking the bank. Cut it into small, uniform cubes so everything cooks evenly. Nobody wants some pieces overcooked while others are still pink in the middle.
The vegetables add both color and texture contrast. Frozen peas are actually perfect here since they cook quickly and won’t get soggy. Fresh broccoli and carrots need to be chopped fairly small so they cook through in the short cooking time.
For the seasonings, don’t skip the garlic powder and ginger, even though the amounts seem tiny. They’re the flavor foundation that makes this taste authentically Chinese rather than just scrambled rice with stuff in it.
How to Make this Chinese Pork Fried Rice
Making this Chinese pork fried rice is easier than convincing yourself you need another takeout order this week. The whole process moves pretty quickly, so having everything prepped and ready to go will save you from that frantic scramble where you’re trying to dice vegetables while your pork burns.
Start by melting 1 tablespoon of butter in a large skillet over medium heat. Once it’s sizzling and fragrant, toss in your 6 ounces of diced boneless pork loin chop along with the 1 chopped green onion, ¼ cup chopped carrot, and ¼ cup chopped broccoli. This colorful mixture needs to cook for about 7 to 10 minutes, stirring occasionally, until the pork is completely cooked through and no longer pink.
Here’s where things get a little interesting. You’re going to remove all that beautiful pork and vegetable mixture from the skillet and set it aside temporarily. Don’t worry, it’s coming back to the party soon enough.
In that same skillet, pour in your 1 beaten large egg and scramble it until it’s completely set. The residual flavors in the pan will make even this simple scrambled egg taste better than it has any right to.
Once your egg is perfectly scrambled, welcome back the pork mixture to the skillet. Now comes the rice party. Add your 1 cup of cold cooked rice, breaking up any clumps with your spatula as you go. Nobody wants to bite into a rice boulder.
Sprinkle in the ¼ cup frozen peas, then drizzle everything with 1½ tablespoons soy sauce, ⅛ teaspoon garlic powder, and ⅛ teaspoon ground ginger.
The final step is all about bringing everything together into one harmonious, restaurant-worthy dish. Stir everything thoroughly and keep cooking for another 7 to 10 minutes, until the rice is heated through and has absorbed all those savory flavors. You’ll know it’s ready when every grain looks glossy and the whole mixture smells like your favorite Chinese restaurant.
The key to perfect fried rice texture isn’t overthinking it. Keep things moving in the pan, but don’t stir so frantically that you turn everything into mush. Let the rice get a little bit of color on it; those slightly golden edges are pure flavor gold.
Chinese Pork Fried Rice Substitutions and Variations
Nobody says you’re locked into this exact recipe like it’s some sacred culinary contract.
I love swapping ingredients based on what’s lurking in my fridge.
Can’t find pork loin? Chicken thighs, shrimp, or even leftover ham work perfectly.
Vegetarian? Skip the meat entirely and add extra vegetables.
Those frozen peas? Try corn, diced bell peppers, or snap peas instead.
I’ll often throw in whatever vegetables need rescuing from my crisper drawer.
Want more heat? Add sriracha or red pepper flakes.
Craving something different? Substitute tamari for soy sauce or toss in some sesame oil for nutty richness.
What to Serve with Chinese Pork Fried Rice
Fried rice’s versatility means it pairs beautifully with lighter dishes that won’t compete for attention on your plate.
I love serving it alongside crisp steamed vegetables, maybe some garlicky green beans or tender-crisp snap peas.
Hot and sour soup makes an excellent starter, cutting through the rich, buttery flavors with its tangy bite.
For something fresh, I’ll add a simple cucumber salad with rice vinegar dressing.
Egg rolls or potstickers work perfectly too, though honestly, this fried rice is hearty enough to stand alone as a complete meal when you’re craving something satisfying.
Final Thoughts
This recipe’s become one of my go-to weeknight dinners because it’s honestly foolproof, and I’m someone who can burn water if I’m not paying attention.
The beauty lies in its flexibility—swap vegetables, adjust seasonings, or use whatever protein’s lurking in your fridge.
Cold rice is your secret weapon here. Trust me on this one.
What I love most? Everything happens in one skillet, which means fewer dishes and more time scrolling through Netflix while dinner cooks itself.
It’s comfort food that doesn’t require a culinary degree or fancy ingredients from three different grocery stores.
Pork Fried Rice
Equipment
Ingredients
- 1 tbsp butter
- 6 oz boneless pork loin chop diced
- 1 green onion chopped
- ¼ cup chopped carrot
- ¼ cup chopped broccoli
- 1 large egg beaten
- 1 cup cold cooked rice
- ¼ cup frozen peas
- 1½ tbsp soy sauce
- ⅛ tsp garlic powder
- ⅛ tsp ground ginger
Instructions
- Melt butter in a large skillet over medium heat and add diced pork, green onion, carrot, and broccoli.
- Cook until pork is completely done and vegetables are tender, about 7-10 minutes.
- Remove the pork and vegetable mixture from skillet and set aside.
- Pour beaten egg into the same skillet and scramble until fully set.
- Return pork mixture to the skillet with scrambled eggs.
- Add cold cooked rice, frozen peas, soy sauce, garlic powder, and ground ginger.
- Stir everything together and cook until heated through, 7-10 minutes.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chinese Pork Fried Rice Ahead of Time?
I can make this dish ahead of time, but it’s best served fresh. If I prepare it in advance, I’ll store it refrigerated and reheat gently to maintain texture.
How Long Does Leftover Pork Fried Rice Last in the Refrigerator?
I’d store your leftover pork fried rice in the refrigerator for up to three days. I’ll keep it in an airtight container and reheat it thoroughly before eating to make certain it’s safe and tasty.
What’s the Difference Between Chinese and Thai Fried Rice?
I’ll explain the key differences: Chinese fried rice typically uses soy sauce and simpler seasonings, while Thai fried rice incorporates fish sauce, lime juice, and chili for bolder, more complex flavors.
Can I Freeze Cooked Pork Fried Rice for Later Use?
Yes, I can freeze cooked pork fried rice for up to three months. I’ll store it in airtight containers, then reheat it in the microwave or skillet, adding moisture if needed.
Why Does Restaurant Fried Rice Taste Different Than Homemade Versions?
I’ll explain why restaurant fried rice tastes different. They use day-old rice, extremely high heat from commercial wok burners, and seasoning techniques like wok hei that create smoky flavors you can’t replicate at home.