88% would make this again

Pork Fried Rice Recipe

Q: What ingredients do I need to make pork fried rice?

You’ll need cold cooked rice (ideally day-old), pork (like loin or shoulder diced), eggs, garlic, soy sauce, oyster sauce or fish sauce, oil, and some vegetables such as carrots, peas or spring onions. These basics give you a flavourful balanced dish and you can add more veggies or sauces to suit your taste.

Q: Do I have to use leftover rice or can I use freshly cooked rice?

Cold, leftover rice works best because it’s drier and won’t turn mushy when you fry it, but if you only have freshly cooked rice spread it out on a tray to cool and dry in the fridge for a bit before cooking. That extra drying step helps keep the grains separate and gives better texture.

Q: What is the best way to cook the pork so it stays tender?

Cut the pork into small pieces so it cooks quickly over high heat and sear it first before adding the rice and seasonings. A quick marinade with soy sauce and garlic can add extra flavour and keep the pork juicy.

Q: How do I stop the rice from sticking to the pan?

Use a large hot pan or wok and make sure it’s hot before adding the rice and add enough oil so the grains don’t cling to the surface. Stir often and keep everything moving so the rice fries evenly instead of steaming or sticking.

Q: Can I use other meats or make this recipe vegetarian?

Sure you can swap pork for chicken, beef, shrimp or even tofu and add extra veggies like peppers, mushrooms or broccoli for a meat-free version. Just adjust the cooking times so each protein or veg cooks through properly before you mix in the rice.

Q: What are common mistakes to avoid when making pork fried rice?

Avoid using rice that’s too fresh or wet, cooking on too low a heat and adding all the seasonings at once without tasting as you go. These can make the dish soggy, bland or unevenly cooked.

Q: How long can I store leftover pork fried rice and how do I reheat it?

Leftover fried rice can be stored in the fridge for up to 3 days and reheated in a pan on medium heat with a splash of soy sauce or water to loosen it or in the microwave until hot throughout. Just make sure it’s piping hot before you eat it again.

Vish G

December 26, 2025

Tonight’s go to Pork Fried Rice recipe turns leftover rice into something you actually look forward to eating. It’s quick, Asian fusion style and tastes better than Asian takeout without the wait. One pan with easy to follow steps and suddenly dinner feels like a win. Serve hot and fresh with some lime wedges for a perfect zesty tang to level up the flavour.

PREP TIME

12 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

2 cups cooked jasmine rice, cold and preferably day old
200 g pork loin or shoulder, finely chopped or thinly sliced
2 large eggs
2 tablespoons vegetable or neutral oil
2 cloves garlic, finely chopped
1 small carrot, finely diced
2 spring onions, sliced
1½ tablespoons light soy sauce
1 tablespoon oyster sauce
½ teaspoon fish sauce, optional but recommended
½ teaspoon sugar
¼ teaspoon white or black pepper
Salt to taste if needed

Instructions

Break up the cold rice with your hands so there are no large clumps and set it aside.
Heat a large frying pan or wok on high heat and add 1 tablespoon of oil.
Add the pork and cook for 2 to 3 minutes, stirring often, until cooked through and lightly golden then push it to one side of the pan.
Add the remaining oil, crack in the eggs and scramble gently until just set.
Add the garlic and carrot and cook for about 30 seconds until fragrant.
Add the rice to the pan and stir everything together, spreading the rice out so it heats evenly.
Let the rice sit for 20 to 30 seconds before stirring to help it get slightly crisp.
Add soy sauce, oyster sauce, fish sauce if using, sugar and pepper then stir well so the rice is evenly coated and lightly coloured.
Taste and adjust seasoning if needed, keeping it savoury but balanced.
Stir in the spring onions, cook for another 30 seconds, then remove from heat and serve hot.