Chinese Pork Fried Rice
Savor the bold flavors and irresistible textures of this authentic Chinese Pork Fried Rice, a quick and satisfying meal perfect for busy weeknights or as a crowd-pleasing side dish. Featuring tender bites of marinated pork, fragrant garlic and ginger, and a colorful medley of diced carrots and peas, this recipe transforms simple ingredients into a restaurant-quality dish in just 30 minutes. Perfectly seasoned with soy sauce, dark soy sauce, and a hint of oyster sauce, every grain of cold, day-old rice is infused with savory umami goodness and stir-fried to perfection. Scrambled eggs and a sprinkling of fresh green onions complete this comforting dish that's ideal for dinner or as a meal prep staple. Easy to customize and bursting with flavor, this Chinese Pork Fried Rice will become a new go-to favorite!
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Recipe Information
Ingredients
- 4 cups Cooked white rice
- 1 cup Pork loin or tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Oyster sauce
- 3 tablespoons Oil (vegetable or sesame oil)
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, finely diced
- 1 cup Frozen peas
- 2 large Eggs, beaten
- 3 stalks Green onions, sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare your rice ahead of time. For the best results, use cold, day-old cooked white rice to prevent it from getting mushy during stir-frying.
Cut the pork into thin bite-sized pieces. Marinate it in 1 tablespoon of soy sauce and let it sit for 10 minutes.
Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Add the marinated pork and stir-fry until fully cooked and browned, about 3-4 minutes. Remove the pork from the wok and set aside.
In the same wok, add another tablespoon of oil. Add the minced garlic and ginger, cooking until fragrant, about 30 seconds. Then add the diced carrot and stir-fry for 2 minutes.
Add the frozen peas and continue to stir-fry for another 1 minute. Push the vegetables to one side of the wok.
Pour the beaten eggs into the empty side of the wok and scramble them gently. Once the eggs are just set, mix them with the vegetables.
Add the remaining tablespoon of oil, followed by the cooked rice. Break up any clumps and stir-fry the rice evenly with the vegetables and eggs.
Drizzle the soy sauce, dark soy sauce, and oyster sauce over the rice. Sprinkle with salt and black pepper. Mix everything thoroughly to coat the rice evenly in the sauces.
Add the cooked pork back into the wok and toss everything together for another 1-2 minutes, ensuring the pork and rice are heated through.
Garnish with sliced green onions and serve hot. Enjoy your homemade Chinese Pork Fried Rice!
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 13.2 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 294 mg | 23% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2315 mg | 49% | |
*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.
