Who doesn’t love pork fried rice, right?
Well — err — except for vegetarians, vegans and people who don’t like rice or Chinese food or fried rice, for that matter…
But, still, I think you get my point. Pork fried rice is comforting and tasty and, well, yummy.
Believe it or not, it’s also amazingly easy to make — especially if you have some left-over pork chops or tenderloin that you don’t want to waste. You could also change it up and add chicken, shrimp, beef or all of them together.
Despite how easy it is to make — and more importantly, to make well — it is shocking to me just how many restaurants butcher their fried rice. Somehow, it comes out to your table being too dry or too oily or too bland. Such. A. Shame.
This recipe results in the rice being soft and fluffy, perfectly salted and flavored with soy sauce, garlic and ginger and with bits of egg, green onion and pork in every bite. I also like to add sliced mushrooms and peas for even more flavors and textures.
If this sounds good to you, please try this out. I think you’ll enjoy it. A lot.
- 1 tbsp sesame oil divided
- 1 tbsp olive oil divided
- 2 boneless pork chops
- 6-7 cremini mushrooms sliced
- 1 shallot chopped
- 2 green onions sliced plus more for garnish
- 2 cloves garlic minced
- 1 tsp freshly grated ginger
- 3 cups cooked long grain rice
- 3 tbsp soy sauce low sodium
- 1 tbsp hoisin sauce
- 1/2 cup frozen peas thawed
- 3 eggs beaten
- kosher salt to taste
- ground black pepper to taste
- Heat 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.
- In the same pan, add the remaining 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.
- Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine.
- Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.
- Garnish with sliced green onions, if desired.
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Dustin says
May 9, 2017 at 12:28 pmLet’s make some fried rice again.
Dennia Clarke ChromzakZoe says
May 28, 2013 at 9:20 pmThis was really yummy! Made it with leftover pork chops, diced and heated up with sesame oil and olive oil then the recipe as written. BTW- your website it too cute!
Joanne says
July 9, 2012 at 7:44 pmTried this tonight. Husband and I thought it was really good. Kids were not loving the mushrooms 🙂 Thanks for the recipe!
Deb P. says
January 23, 2012 at 9:57 amWe just made this on Saturday night and it was fabulous. I’ve tried to make fried rice before and it’s never been good. This was perfect – super easy, flavorful, and not greasy at all. My kids loved it which is a bonus. I found you through a “Google” search. I can’t wait to try more of your recipes. And now I can ask for medical advice too – ha ha. Best of luck to you.
baobabs says
January 10, 2012 at 2:58 amwhat stunning shots! yum, getting hungry looking at this!!!
lacey - a sweet pea chef says
January 13, 2012 at 2:43 pmThanks! 🙂
Rachel says
May 17, 2011 at 7:13 pmWe really enjoyed this for dinner tonight! I wished it had a little kick, so next time I make this I’ll add a dash of crushed red pepper flakes. Other than that it was a win, especially since I’ve struggled to get it right before, the hoisin was just one of my missing steps I think. THANKS again 🙂
lacey - a sweet pea chef says
May 18, 2011 at 9:23 pmYay, Rachel, thanks so much for the feedback. I’m glad you all enjoyed the fried rice. I hope you enjoy it with some red pepper flakes, too! 🙂
Art says
March 31, 2011 at 10:22 amWill try but wonder if it will fulfill the ridiculous quest have been on for long time in cooking stir fried chicken and pork and chicken fried rice (not simultaneously)to taste equivalent to mediocre Chinese restaurants not to mention mid level. No cookbook has revealed the ingredient that makes diff between restaurant and home dishes. Olive oil in this a real surprise for Chinese dish (!!). Hoisin sauce tried other night in chx f rice: so too sweet. Will try as say, but level of faith a low level and can’t wiat for creme brulee.
lacey - a sweet pea chef says
April 1, 2011 at 2:50 pmWell, Art, I surely hope this recipe works out for you. We really enjoyed it. 🙂
NanaBread says
March 28, 2011 at 1:36 pmOh, yeah. You’re speaking my language. Fried rice with any leftover meat and lots of sesame oil are a personal favorite. Yours looks heavenly. You know what would be perfect with this? Creme brulee! Mmmmm….
lacey - a sweet pea chef says
March 28, 2011 at 9:54 pmCreme brulee? Now you’re speaking MY language! I’m working on a recipe and hope to have it posted soon 🙂
Julie @ Willow Bird Baking says
March 28, 2011 at 8:22 amThis looks so delicious!
lacey - a sweet pea chef says
March 28, 2011 at 10:29 amThanks, Julie! I’m so glad you think so.