Pork Fried Rice

Let me tell you something about fried rice. Most takeout versions are greasy, loaded with MSG, and leave you wondering what you actually ate. This Pork Fried Rice is the opposite fresh, flavorful, and so easy to make at home.

We’re talking tender pork loin cubes, fragrant garlic and ginger, colorful carrots and peas, fluffy scrambled eggs, and perfectly cooked rice. All tossed together in a hot wok with tamari and finished with a drizzle of chili oil.

The secret to great fried rice? Cook the ingredients in stages. Brown the pork first. Sauté the aromatics and vegetables. Then fry the rice until it’s lightly crisped. Scramble the eggs right in the wok. Then bring everything together.

Twenty-five minutes. One wok. And you’ve got a meal that’s better than takeout and faster than delivery.

Let’s make some fried rice.

Try my Chili Jam Tofu Fried Rice recipe.

Why You’ll Love the Recipe

• 25 minutes start to finish. Faster than delivery.
• One wok. Minimal cleanup.
• Better than takeout. And you know exactly what’s in it.
• High protein (32g). Lean pork loin.
• Gluten free option. Use tamari.
• Great for using leftover rice.
• Meal prep friendly. Tastes even better the next day.
• Kid friendly. They’ll love the fluffy eggs and tender pork.

Try my Coconut Rice recipe.

What You’ll Need to Make

You’ll need a large skillet or wok, a cutting board and knife, a measuring cup, a spatula or wok spoon, a grater for the ginger, and a bowl for the beaten eggs.

Ingredients (Serves 4):

• 18 oz. (510g) cooked rice (preferably day-old)
• 10 oz. (285g) lean pork loin, cut into ½-inch cubes
• ½ white onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. fresh ginger, grated
• 5 oz. (140g) frozen carrots & peas
• 3 large eggs, beaten
• 2 tbsp. tamari (gluten free soy sauce)
• 1 tbsp. olive oil (plus 1 tsp + 2 tsp more, divided)
• Salt and pepper, to taste
• Optional: chopped green onion, chili oil (for serving)

Nutrition per serving (estimated): Energy: ~480 kcal | Carbs: 48g | Protein: 32g | Fat: 18g | Fiber: 4g

Recipe Keys: High Protein, Gluten Free Option, Quick Meal, One Wok, Better Than Takeout, Meal Prep Friendly

Try my Spiced Veggie Pilaf Rice recipe.

What You’ll Need to Do

Alright, let’s make pork fried rice that’s better than takeout. Cook everything in stages trust the process.

First, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil.

Season the pork cubes with salt and pepper. Add to the skillet. Cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the pork from the skillet and set aside.

Add 1 teaspoon more oil to the skillet. Sauté the chopped onion, minced garlic, and grated ginger for 1 minute until fragrant.

Add the frozen carrots and peas. Cook for 2-3 minutes until the vegetables are warmed through and the onion is softened. Remove from the skillet and set aside with the pork.

Add another 2 teaspoons of oil to the skillet. Reduce the heat to medium.

Add the cooked rice in an even layer. Let it fry undisturbed for 1-2 minutes until lightly crisped on the bottom.

Stir the rice, then push it to the edges of the skillet, forming a well in the center.

Pour the beaten eggs into the well. Let them cook undisturbed for 1 minute, then stir gently until they’re about 90% cooked.

Mix the eggs into the rice.

Immediately add the cooked pork, vegetables, and tamari. Stir or toss everything together to combine and heat through.

Serve hot. Top with chopped green onions and a drizzle of chili oil if desired.

Eat with chopsticks or a fork. Get some rice, some pork, and some veggies in every bite.

Easy Ingredient Swaps

• No pork loin? Use chicken, beef, shrimp, or tofu.
• No cooked rice? Cook fresh rice and spread it on a baking sheet to cool before using.
• No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).
• No frozen carrots & peas? Use fresh carrots (diced) and frozen peas.
• No eggs? Omit or use tofu scramble.
• No white onion? Use yellow onion or shallots.
• Add heat: Add chili flakes or sriracha with the garlic.

Try my Rice Paper Egg Wrap recipe.

Some Twist and Tweak Ideas

• Chicken fried rice: Use chicken instead of pork.
• Shrimp fried rice: Use shrimp instead of pork.
• Vegetable fried rice: Omit meat, double the vegetables.
• Spicy version: Add chili flakes or sriracha.
• Garlic version: Double the garlic.
• Ginger version: Double the ginger.
• Pineapple fried rice: Add ½ cup pineapple chunks.

Try my Chicken Katsu recipe.

Some Helpful Tips

• Use day-old rice. Fresh rice is too moist and will become mushy. Day-old rice has dried out slightly, making it perfect for fried rice.
• Cook ingredients in stages. This ensures everything is cooked perfectly without overcrowding the wok.
• Let the rice crisp. Leave it undisturbed for 1-2 minutes. That’s where the crispy texture comes from.
• Cook eggs in a well. Push the rice to the sides. Cook the eggs in the center. Then mix. This gives you perfect fluffy eggs.
• Use high heat. Fried rice needs high heat for that smoky, wok-hei flavor.
• Taste and adjust tamari. Add more to taste.

Try my Kai Jeow (Thai Omelet) recipe.

Some Budget-Friendly Tips

• Pork loin is often cheaper than beef. Watch for sales. Buy in bulk and freeze.
• Cooked rice is cheap. Use leftover rice. Make a big batch and freeze portions.
• Frozen vegetables are cheaper than fresh. A bag costs a few dollars. Use what you need, save the rest.
• Tamari is an investment. A bottle lasts for months. Regular soy sauce is cheaper but not gluten free.
• Eggs are still affordable. Three eggs for four servings. Great value.
• Make a double batch. Twice the fried rice. Same amount of work. Freeze half.

Try my Tofu and Vegetable Korma recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion into containers. Reheat for lunch all week.
• With extra chili oil. For heat lovers.
• With a fried egg. Top with a sunny-side-up egg.
• With dumplings. Serve alongside potstickers or spring rolls.
• For a crowd. Double the recipe. Use a larger wok.

Try my Golden Tofu and Veggie Scramble recipe.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Microwave (fast): 2-3 minutes per portion.
• Skillet (best): Reheat over medium-high heat for 3-4 minutes, stirring occasionally. Add a splash of tamari or water if dry.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love takeout fried rice. But I don’t love the grease, the MSG, or the wait. This Pork Fried Rice gives you all the flavor of your favorite takeout in 25 minutes, with one wok and ingredients you can pronounce.

Tender pork. Fragrant garlic and ginger. Fluffy scrambled eggs. Colorful carrots and peas. Perfectly crisped rice. All tossed in tamari.

Twenty-five minutes. 32g of protein. Better than takeout.

Make it for a weeknight dinner. Make it for meal prep. Make it when you’re craving Chinese food but don’t want to order in.

However you serve it, you’re getting a fried rice that’s anything but boring.

Now go make some fried rice.

~ Danny Davis

P.S. If you try the spicy version with chili oil and sriracha, let me know. That’s my go-to upgrade. The heat with the savory pork and fluffy eggs? Perfect balance.

Pork Fried Rice

I made pork fried rice faster than delivery. 😤 Lean pork, garlic, ginger, carrots, peas, fluffy eggs, tamari. 25 minutes. 32g protein. Better than takeout. 🍚

Author: Danny Davis Courses: Dinner Recipe Keys: Gluten Free High Protein M Meal Prep

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Intermediate Servings: 4 Calories: 480

Ingredients

Servings

• 18 oz. cooked rice (510g)
• 10 oz. lean pork loin cut into ½-inch cubes (285g)
• ¹⁄₂ white onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. fresh ginger, grated
• 5 oz. frozen carrots & peas (140g)
• 3 large eggs, beaten
• 2 tbsp. tamari

Instructions

1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil. Season the pork cubes with salt and pepper, then add to the skillet. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
2. Add 1 teaspoon of oil to the skillet. Sauté the chopped onion, minced garlic, and grated ginger for 1 minute until fragrant. Add the frozen carrots and peas and cook for 2–3 minutes until the vegetables are warmed through and the onion is softened. Remove from the skillet and set aside.
3. Add another 2 teaspoons of oil to the skillet. Reduce the heat to medium. Add the cooked rice in an even layer and let fry undisturbed for 1–2 minutes until lightly crisped. Stir the rice, then push it to the edges, forming a well in the center.
4. Pour the beaten eggs into the well. Let cook undisturbed for 1 minute, then stir gently until approximately 90% cooked.
5. Mix the eggs into the rice. Immediately add the cooked pork, vegetables, and tamari. Stir or toss to combine and heat through.
6. Serve hot, garnished with chopped green onions and chili oil if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 480kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 5g25%

Cholesterol 165mg56%

Sodium 480mg20%

Total Carbohydrate 48g16%

Dietary Fiber 4g16%

Sugars 4g

Protein 32g64%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index (GI): 55–60 (medium)

Approximate Glycemic Load (GL) per serving: 26–30 (medium to high)

Note: This recipe has moderate to high carbohydrate content (48g per serving) with 4g of fiber from rice, carrots, peas, and onion, resulting in approximately 44g of net carbs. The main carb sources are white rice (medium to high GI depending on variety and cooling time day-old rice has a slightly lower GI), carrots (medium GI), peas (low GI), and onion (low GI). The high protein (32g) and fat (18g) help lower the overall glycemic response. For a lower GL version, substitute brown rice for white rice (higher fiber, lower GI), reduce rice to ¾ cup per serving, or use cauliflower rice. For context, pure glucose has a GI of 100.

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