Pork Fried Rice

Pork Fried Rice Recipe



  • ½ pound pork tenderloin
  • 2 cups cooked rice, cooled
  • ½ pound pork, thinly sliced
  • 2 eggs lightly beaten with ¼ teaspoon soy sauce
  • 1 teaspoon garlic, minced
  • 1 ½ tsp fresh ginger, minced
  • 5 - 7 green onions, separate whites from greens
  • 1 cup frozen peas and carrots, thawed and drained
  • 1 cup shredded Napa cabbage
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons safflower, canola or peanut oil

Marinade for Pork

  • 1 tablespoon soy sauce
  • ½ tablespoon Shaoxing wine
  • 1 teaspoon cornstarch


Thinly slice the pork against the grain (diagonally) and marinate for 15-20 minutes.

Chop green onions and keep the dark green portions separate for garnish.

Heat up a wok or non-stick skillet. Add 1 tablespoon oil and eggs. Swirl to coat the bottom of the pan and cook until no longer runny. Remove this "egg pancake" and cut into bite-size pieces. Alternatively, you can just scramble the eggs and separate into bite-size sections.

Add 1 tablespoon oil to hot wok. Add the ginger, garlic and white portions of the green onions and stir-fry for about 15-30 seconds to release the aromatics.

Add the pork and stir-fry for about 3 minutes until thoroughly cooked.

Add the carrots, peas, Napa cabbage and rice and stir-fry for about 1 minute.

Add soy sauce, vinegar and egg. And cook for about 1 minute.

Garnish with green portions of the green onions.

Pork Fried Rice Recipe


Key is to use rice that has already been cooked and cooled. Ideally, you can use leftover rice from the night before. If you are making the rice the same day, be sure to cool and separate the rice before stir-frying. To quickly cool, spread the rice out on a plate and place in the refrigerator.

You can use white or brown rice. For this recipe, we used brown rice.

This is a great recipe for leftover pork. Just add it in with the rice since all you will need is reheating.

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