This Pork Fried Rice is a quick and satisfying dish made with juicy pork, fluffy rice, crispy veggies, and savory soy-based sauce. Perfect for weeknight meals or using up leftovers, it delivers restaurant-quality results in under 30 minutes!

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🍽 Ingredients (Servings: 4)

• 2 cups cooked and cooled white rice (preferably day-old)
• 1 cup cooked pork (chopped or shredded; roasted, grilled, or leftover)
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 small onion, diced
• 1 cup frozen peas and carrots, thawed
• 2–3 green onions, sliced
• 2–3 tablespoons soy sauce (to taste)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil (optional)
• Salt and pepper, to taste

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👨‍🍳 Instructions

1️⃣ Scramble the Eggs:
🥚 In a large wok or skillet, heat ½ tablespoon oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside.

2️⃣ Cook the Pork and Veggies:
🍖 Add 1 tablespoon oil to the pan. Sauté onion until soft, about 2 minutes. Add pork and stir-fry for another 2–3 minutes until heated through. Toss in peas and carrots.

3️⃣ Fry the Rice:
🍚 Add remaining oil and then the cold rice. Stir-fry for several minutes, breaking up clumps until the rice is hot and starting to get crispy.

4️⃣ Add Sauce & Eggs:
🛢️ Stir in soy sauce, oyster sauce, and sesame oil. Mix in the scrambled eggs and sliced green onions. Toss everything together and cook for 1–2 more minutes.

5️⃣ Serve Hot:
🌿 Adjust seasoning with salt and pepper if needed, and serve hot with extra green onions on top.

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📦 Amazon Must-Haves to help you create the best Pork Fried Rice

• 🍳 Nonstick Wok – Ideal for quick, high-heat stir-frying.
• 🔪 Meat Cleaver – Great for chopping pork into bite-sized pieces.
• 🥄 Wok Spatula – Designed for flipping and tossing fried rice easily.
• 🍚 Rice Storage Container – Keeps rice fresh for next-day frying.
• 🛢️ Soy Sauce Dispenser – Drizzle perfectly every time without the mess.
• 🌱 Green Onion Scissors – Snip garnishes directly into the pan or bowl.

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💡 Helpful Tip

Always use cold, day-old rice for best texture—it fries up crispier and avoids turning mushy. Want a smoky touch? Let the rice sit undisturbed in the pan for a minute or two before stirring for those golden, crispy bits!

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