Chinese Mushroom Pork Fried Rice
Elevate your weeknight dinners with this flavorful Chinese Mushroom Pork Fried Rice, a hearty one-pan dish that combines tender, marinated pork, earthy shiitake mushrooms, and a medley of fresh vegetables, all tossed with fragrant jasmine rice. Seasoned with a savory blend of soy sauce, oyster sauce, and sesame oil, this recipe is the perfect balance of umami-rich flavors and comforting textures. Ready in just 35 minutes, it's ideal for busy evenings yet impressive enough for guests. The addition of scrambled eggs and a sprinkle of fresh green onions adds layers of richness and freshness to every bite. Whether you're craving classic Chinese takeout flavors or looking for a versatile meal to customize, this pork fried rice will satisfy every palate.
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 8 ounces Boneless pork loin
- 6 ounces Shiitake mushrooms
- 1 medium Carrot
- 4 stalks Green onions
- 3 cloves Garlic cloves
- 2 large Eggs
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 0.25 teaspoons White pepper
- 0.5 teaspoons Salt
Instructions
Prepare all the ingredients: dice the pork into small bite-sized pieces, clean and slice the mushrooms, peel and finely dice the carrot, chop the green onions (separate the white and green parts), and mince the garlic.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced pork and cook until browned and fully cooked, about 4-5 minutes. Remove the pork from the wok and set aside.
Add another tablespoon of vegetable oil to the wok. Stir-fry the mushrooms, carrots, and the white parts of the green onions for 3-4 minutes, or until the vegetables are tender. Add the garlic and stir-fry for another 30 seconds until fragrant.
Push the vegetables to one side of the wok and add the remaining tablespoon of vegetable oil to the empty side. Crack the eggs into the wok and scramble them until they are just set.
Add the cooked rice to the wok. Break up any clumps with a wooden spoon or spatula and mix it well with the vegetables and eggs.
Return the cooked pork to the wok. Pour in the sauce mixture and stir-fry everything together for 2-3 minutes, ensuring the rice is evenly coated and heated through.
Taste and adjust seasoning with additional salt if necessary.
Remove the wok from the heat and sprinkle the green parts of the green onions on top before serving.
Serve the fried rice hot and enjoy!
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 253.3 g | 92% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 8.7 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 241 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
