The Best Chinese Pork Fried Rice
Craving homemade pork fried rice that tastes better than takeout? This easy stovetop Pork Fried Rice recipe is loaded with tender pork tenderloin, jasmine rice, peas, carrots, and scrambled eggs, all stir-fried in a savory soy sauce blend. Made with bone broth for extra depth of flavor, it’s a delicious and hearty meal you can whip up quickly for a busy weeknight dinner. The ingredients are simple, and you probably have them in your kitchen already! This pork fried rice is also freezer-friendly, making it perfect for meal prep or batch cooking. Just freeze, reheat, and enjoy a restaurant-quality meal anytime! Try this easy, flavorful pork fried rice for your next dinner—it’s better than Chinese takeout!
Pork Fried Rice Recipe
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Ingredients:
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2 1/2 cups Bone Broth (or chicken broth)
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2 tablespoons olive oil
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2 tablespoons Corn Starch
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2 cups jasmine rice (rinsed until water runs clear)
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1 large onion, finely diced
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1 pound pork tenderloin, diced small
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1 tablespoon soy sauce
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1/2 cup canned peas (or steamed frozen)
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1/2 cup matchstick carrots, diced small
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1 teaspoon garlic powder
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1 teaspoon pepper
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2 teaspoons salt
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2 large eggs, scrambled
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The Best Chinese Pork Fried Rice Directions
Prepare the Rice:
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Rinse the jasmine rice under cold water until the water runs clear.
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In a medium pot, bring the 2 1/2 cups bone broth to a boil.
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Add the rinsed rice and 1 teaspoon salt. Stir once, reduce heat to low, cover, and simmer for 12-15 minutes or until the rice is tender and the liquid is fully absorbed.
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Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
Cook the Pork:
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In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat.
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Toss the diced pork tenderloin with cornstarch to lightly coat.
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Add the pork to the skillet and cook until browned and fully cooked, about 5-7 minutes.
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Stir in the soy sauce, cooking for another minute to coat the pork.
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Remove the pork from the skillet and set aside.
Scramble the Eggs:
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In the same skillet, add a small drizzle of olive oil if needed.
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Crack the eggs into the pan and scramble until fully cooked.
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Remove the eggs from the skillet and set aside with the pork.
Cook the Vegetables:
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Add the remaining 1 tablespoon olive oil to the skillet.
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Sauté the diced onion until translucent, about 3-4 minutes.
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Add the matchstick carrots and cook for another 2 minutes until softened.
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Stir in the peas and cook until heated through.
Combine the Ingredients:
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Return the cooked pork and scrambled eggs to the skillet with the vegetables.
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Add the cooked jasmine rice and mix well.
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Season with garlic powder, pepper, and the remaining 1 teaspoon salt.
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Stir-fry everything together for 3-4 minutes to combine and heat through.
Finish and Serve:
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Taste and adjust seasoning if needed.
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Serve hot as a flavorful and hearty meal!
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The Best Chinese Pork Fried Rice variations
Spicy Pork Fried Rice:
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Add 1 tablespoon sriracha or chili garlic sauce while stir-frying.
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Sprinkle with red pepper flakes for extra heat.
Garlic Butter Pork Fried Rice:
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Replace olive oil with 2 tablespoons of butter.
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Add 1 tablespoon of minced garlic for a rich, buttery finish.
Pineapple Pork Fried Rice:
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Add 1 cup of diced pineapple chunks for a sweet and savory twist.
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Reduce soy sauce slightly to balance sweetness.
Teriyaki Pork Fried Rice:
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Replace soy sauce with 3 tablespoons of teriyaki sauce.
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Add a splash of pineapple juice for extra tropical flavor.
Veggie-Packed Pork Fried Rice:
Add diced zucchini, mushrooms, and broccoli for a veggie boost.
Increase the carrots and peas for a more colorful dish.
Egg-Free Pork Fried Rice:
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Omit the scrambled eggs for a lighter, egg-free option.
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Add 1 cup of extra peas and carrots for more texture.
Curry Pork Fried Rice:
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Stir in 1 teaspoon curry powder and 1/2 teaspoon turmeric.
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Use Coconut Aminos instead of soy sauce for a milder saltiness.
BBQ Pork Fried Rice:
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Toss the diced pork with 2 tablespoons of BBQ sauce before cooking.
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Add a splash of apple cider vinegar for tanginess.
Low-Carb Pork Fried Cauliflower Rice:
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Swap the jasmine rice for 4 cups of Riced Cauliflower.
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Reduce the bone broth to 1/2 cup to avoid excess moisture.
Soy-Free Pork Fried Rice:
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Replace soy sauce with Coconut Aminos or Tamari.
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Use extra garlic powder and black pepper for flavor depth.
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Refrigeration (Short-term Storage):
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Cool Completely: Allow the fried rice to cool to room temperature before storing. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
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Airtight Container: Transfer the cooled fried rice into an airtight container.
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Shelf Life: Store in the refrigerator for up to 3-4 days.
Freezing (Long-term Storage):
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Cool Completely: Let the fried rice cool completely.
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Portion: Divide into smaller, meal-sized portions for easier reheating.
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Freezer Bags or Containers: Use airtight freezer bags or containers. If using bags, press out as much air as possible before sealing.
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Label: Label with the date to track freshness.
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Shelf Life: Store in the freezer for up to 2-3 months.
Reheating Instructions:
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Refrigerated Fried Rice:
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Microwave: Reheat in a microwave-safe dish with a damp paper towel on top to retain moisture. Heat in 30-second intervals until hot.
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Stovetop: Warm in a skillet over medium heat with a splash of broth or water, stirring occasionally.
Frozen Fried Rice:
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Microwave: Thaw overnight in the fridge or microwave directly from frozen with a splash of water.
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Stovetop: Reheat in a skillet on medium heat with a bit of water or broth, stirring frequently until heated through.
Tip:
Avoid reheating multiple times as it can affect texture and safety. Reheat only the portion you plan to eat.