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Easy pork fried rice recipe

Easy pork fried rice recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

A quick and easy version of a Chinese special which relies on good ingredients

Yorkshire, England, UK

14 people made this

IngredientsServes: 4

  • 0.5 lb pork steak, thinly sliced into strips or cubed
  • 8-10 mushrooms quartered or diced if larger
  • 1 courgette, chopped in half lengthways and then cubed
  • 1 Chinese leaf or Pak Choi, sliced into strips
  • 250g Easy Cook American rice
  • 2 eggs
  • 1 Knorr chicken stock cube
  • dash sesame seed oil
  • dash dark soy sauce
  • 1 clove garlic (or dried mince garlic)
  • 1/2 teaspoon Chinese Five Spice
  • dash Chilli sauce or Chilli oil (optional)

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Prepare all the ingredients cutting the vegetables into similar sized pieces to the meat.Add the sesame oil, soy sauce, garlic and Chinese Five Spice to the wok and heat through until sizzling. Add the pork and cook until browned, approximately five minutes.
  2. Add in the courgette, mushroom and Chinese Leaf/Pak Choi and stir fry for a couple of minutes. Make sure the ingredients are mixed well together then form a well at the base of the wok and break into the two eggs, ensuring you stir them up quickly so they form into scrambled style chunks.Add in the Knorr stock cube and gently melt it and stir into the remainder of the ingredients.
  3. Boil up the rice according to packet instructions. This can be done earlier in the day or the previous day and left to cool.
  4. Once the rice is cooked, drain and run through some cold water and then add into the wok with the rest of the ingredients. Stir through thoroughly adding in more sesame oil and soy if required.
  5. If you like spicy food, you can add in a splash of Chili Oil or Chili Sauce at the stock cube stage and mix in well or you can just add it on the side once cooked.


Making the rice earlier or the day before so it's cold when it goes into the pan allows it to "fry" more and take on a slightly different texture.


This tastes even better if cooked and then heated up later, simply add a bit more oil to the pan when re-frying.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (3)

made this for the 1st time tonight, recipe was easy to follow and tasted great-17 Oct 2012

Used different ingredients.You can substitute the pork for chicken or the Chinese Leaf/Pak Choi for white cabbage sliced.-23 Dec 2009

Being a massive fan of cooking Chinese I went for this, definitely something missing and too reliant on 5 spice, this is all this tasted of.-14 Sep 2014

Frozen peas and carrots makes it easy to make this fried rice any time of the year – just add the vegetables straight from the freezer to your skillet when you get to that step. I still recommend chopping an onion and a little garlic and ginger and adding that as well it really adds to the flavor of the fried rice!

Using frozen peas and carrots is a no-brainer for this recipe, but you can also use frozen rice if you have it! You'll just need to thaw the rice before adding it to the skillet – not steaming hot, but thawed just enough so the grains can separate.

You can also use leftover cooked rice or fresh rice. If you are using fresh rice, spread it out on a baking sheet before frying and make sure it is completely cool. This ensures the grains separate and the rice won’t clump together.

  • Ground pork - You can use any ground meat for this recipe if you don't have ground pork.
  • Rice - For this recipe, you want to use short-grain rice, either white or brown. I have used Calrose and Jasmine rice pretty often in this recipe. I think white rice tastes better, but you can definitely use brown rice.
  • Soy Sauce - Use gluten free soy sauce or tamari. Coconut aminos is another tasty option.
  • Vegetables - I love adding veggies to this gluten free fried rice recipe. Use anything you have on-hand, including broccoli :-).

Step 1: In a large pan, add a tablespoon of oil and heat for 2 minutes on medium heat. Next, add your ground pork and raw vegetables. Cook until the meat is brown and the vegetables are cooked.

Step 2: Add your cooked cold white rice.

Step 3: Add your sauce and mix well. Cook an additional 5-10 minutes until the rice is hot.


If using day-old rice, transfer to a medium bowl and break rice up into individual grains with your hands before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return wok to heat and add 1/2 tablespoon oil. Add corn and cook, stirring occasionally, until lightly charred on several surfaces, about 4 minutes. Transfer to bowl with rice and toss to combine.

Return all rice and corn to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon oil to the space. Add scallion whites, peppers, and pork and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Add scallion greens and toss to combine. Serve immediately.


&bull Day old rice is best in this dish, if you have enough foresight try to make the rice the night before (if not don&rsquot fret, it will still taste good)

&bull When I have a little extra time I will also add an onion to this dish, I sauté it until translucent after I sear the pork and before I add the vegetables

&bull Pro tip: I use this dish as a great way to use either unused egg whites or egg yolks. So when a dish or baked good calls just for egg yolks (or vice versa) I&rsquoll save the other part of the egg and just use that in this dish. For example when I make my Summer Spaghetti Carbonara I save the unused egg whites and make this dish the next night with them


Although you could certainly serve this on its own with a bit of sauce, and we have done so in the past, more often than not I serve this as a side dish along with another Chinese/Oriental offering.

It goes well with things like Garlic Spareribs, Sweet and Sour dishes, Chow Mein or hearty Vegetable Stir Fries. A splash of Hoisin Sauce or Ketjap Manis is very tasty splashed over top of this.

I think you will find this to be a very handy recipe to have. It is one which I use quite frequently, and one which my family has always loved. It has been pleasing people in my home for over 40 years now!

Healthy Pork Fried Rice

This healthy pork fried rice is loaded with fresh ingredients and can be made in just 15 minutes! Who said healthy and delicious can’t go hand in hand?

Over the years, I have made many different versions of fried rice. Because this recipe is super versatile! You probably have most of the ingredients in the fridge already, making a fried rice is a great way to clear out the fridge.


To make the fried rice, I used: pork, egg, carrot, red pepper, broccoli, onion and leftover rice. You can use other types of protein or veggies that’s available, no need to make a trip to the grocery store!

For seasonings, all this dish requires are salt, pepper and soy sauce. Real simple! We want just enough seasoning but not overpowering, so the natural flavors of the ingredients could shine through.

Besides easy to prepare, being budget friendly is certainly another bonus. To create a filling and satisfying meal for your whole family, it usually costs less than ten dollars.

My favorite way of enjoying the pork fried rice is with a bowl of miso soup and a small plate of pickled vegetable as sides. In our house, home-cooked fried rice always beats take-out.

I hope you enjoy making this Healthy Pork Fried Rice at home. If you like this recipe, please leave a rating and share it with your friends!

Recipe Summary

  • 2 tablespoons vegetable oil
  • 2 eggs, lightly beaten
  • 2 tablespoons plus 1/4 teaspoon soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1 bunch scallions, white and green parts separated and thinly sliced
  • 1/2 pound ground pork
  • 2 carrots, shredded
  • 1/2 cup frozen peas
  • 2 cups cooked white rice (about 3/4 cup uncooked rice)
  • 2 tablespoons rice vinegar

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.


Heat oil in wok. Add sesame oil, if desired. Add green onions and garlic. Stir fry over moderate heat until limp. Add rice. With a spatula or large wooden spoon, stir until the grains are thoroughly coated with oil and begin to color lightly, about 7 to 8 minutes. Add a little additional oil if rice seems dry.

Mix in water chestnuts and pork. Stir fry about 3 to 4 minutes. Stir in soy sauce and season lightly with pepper. Pour eggs over rice. Stir and lift for about 1 minute until eggs are cooked. Stir in bean sprouts and serve. Pass additional soy sauce at the table.

Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables Recipe

In the city of Hsinchu, in the northwest of Taiwan, the air is much windier and drier. Many rice-noodle factories are located there, as the climate allows the freshly made noodles to dry quickly. Taiwanese rice noodles are often labeled “Hsinchu rice noodles” on packages found in groceries, even in the U.S., and are exceptionally thin. One of the most famous preparations is a steaming platter of pan-fried rice noodles served at the family table for everyday and special occasions. While delicate, these rice noodles can stand up surprisingly well to a lot of tossing and turning in the pan without breaking or sticking as easily as wheat noodles would.

Taiwanese Pan-Fried Rice Noodles With Pork And Vegetables Recipe

  • Prep Time: 10 minutes (the pork soup stock) 30 minutes (the noodles)
  • Cook Time: 3 hours (the pork soup stock) 30 minutes (the noodles)
  • Level of Difficulty: Easy
  • Serving Size: 6


Pork Soup Stock
  • 2 tablespoons vegetable or peanut oil
  • 1 2-inch piece fresh ginger, cut into thick strips
  • 4 cloves garlic, smashed
  • 2-3 whole scallions, trimmed and coarsely chopped
  • 2 pounds pork bones (see note below)
  • 4 quarts water
  • salt, to taste
  • 1/2 pound pork shoulder, thinly sliced
  • 1/4 cup plus 1 teaspoon light soy sauce
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 cup dried baby shrimp (optional)
  • 1 pound rice noodles
  • 3 tablespoons vegetable or peanut oil
  • 8-10 dried shiitake mushrooms, soaked in water until fully reconstituted (about 30 minutes), de-stemmed and thinly sliced
  • 1 cup carrots, julienned
  • 1 cup fresh or canned bamboo shoots, rinsed well and julienned
  • 2 cups basic pork soup stock (see recipe above)
  • salt and ground white pepper, to taste
  • 2 tablespoons black rice vinegar
  • 2-3 whole scallions, trimmed and thinly sliced


  1. Heat the oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
  2. Add the ginger, garlic, and scallions and cook, stirring occasionally, until very fragrant, about 1 minute.
  3. Add the bones and cook, stirring, until just fragrant, about 1 minute.
  4. Add the water and bring to a boil. Skim the scum that froths to the surface while boiling for 5 minutes. Reduce the heat to a simmer and cook, uncovered, for at least 2 (preferably 3) hours.
  5. Strain the broth through a fine-mesh colander. Season with salt to taste.

Note: Pork bones for soup stock are easily found in Chinese butcher shops, although if you&rsquore hard-pressed to find them, you can make a chicken or beef stock version using chicken backs or beef bones instead. Due to the predominance of pork in Taiwan, soup made from pork bones is the most common.

To make the noodles:

  1. In a shallow dish, marinate the sliced pork in 1 teaspoon of the soy sauce, the cornstarch, and the sugar. Cover and refrigerate for at least 20 minutes (or up to 1 day).
  2. Cook the rice noodles according to the package instructions. Drain completely.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the pork and cook, stirring frequently, until all the pieces are mostly opaque, about 1-2 minutes.
  4. Add the mushrooms, carrot, and bamboo shoots to the pan along with a pinch of salt. Cook, stirring occasionally, for another 1-2 minutes.
  5. Add the stock and the remaining 1/4 cup of soy sauce to the pan and bring just to a boil. Drop in the cooked rice noodles and stir briskly, tossing and turning the noodles with tongs or a spatula. Season with salt and white pepper to taste. Allow the noodles to fully absorb the broth so that there is no liquid in the pan.
  6. Finally, stir in the vinegar and toss to distribute evenly. Transfer to a serving dish and garnish with the scallions.

More noodle dishes from around the world on Food Republic:

Easy Pork Fried Rice

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Fall is in full swing in our home and that means one thing – I need quick and hearty dinners to keep the fall frenzy going around here. Sometimes our quick dinner game plan involves takeout, sometimes it does not. The reality is, I would much rather create my own take out at home. It’s less expensive and I can control what goes into our food. If you are in the mood for Chinese, this Easy Pork Fried Rice recipe will rival that of your favorite Chinese restaurant. Did I mention that it can be made in only 30 minutes?

The hero of this easy recipe is Smithfield® Marinated Fresh Pork. There are so many flavorful varieties available but I decided the Smithfield Original Recipe Loin Filet would work best with this fried rice. Smithfield® Marinated Fresh Pork is a perfect and easy meal solution for any night of the week. It gives you “Real Flavor Real Fast.” Smithfield® Marinated Fresh Pork is available in a variety of flavors across Tenderloins, Loin Filets, and Roast.

To begin, I diced about one pound of the pork into bite-sized cubes. I seasoned lightly with some salt and sauteed over medium-high heat for about 7 minutes. They should be golden brown on the outside. Remove from the pan and set aside.

Next, sauté the chopped onion, corn, peas, carrots and garlic over medium heat. Add the rice and cook a few minutes. Make a well in the center of the rice and add two beaten eggs. Stir until the eggs are scrambled and broken into pieces. Season with sesame oil, light soy sauce and some chopped scallions. Add the cooked pork back into the fried rice and stir. Cook two minutes more until heated through.

My family eats this Easy Pork Fried Rice as a meal in itself. I love the idea of rice bowls. They are a hot trend right now. Add some delicious protein like the Smithfield® Marinated Fresh Pork and you have a hearty, satisfying meal in only 30 minutes. That’s a win on a busy weeknight! Of course, you can certainly serve this as a side too, especially if you are going all out and cooking a full Chinese take-out at home.

Here’s another tip. This recipe does not use the entire pork. I froze the remaining half for a future 30-minute meal like these Grilled Pork Tacos with Corn And Mango Salsa. Even though the weather is turning, you can use a grill pan and cook the pork on the stove.

Smithfield® Marinated Fresh Pork can be found at your local Walmart. It is located in the meat section of the store. Before you go, be sure to grab this iBotta coupon for $1.00 off your next purchase of Smithfield® Marinated Fresh Pork.