When we designed the first menu for our pan-Asian restaurant, my husband and I wanted to showcase the breadth of Asian cuisine. We wanted to go beyond the classics that everyone expects. So we rather cheekily wrote “oops, no fried rice!” on the front of our menu. But the truth is, I LOVE fried rice! Especially pork fried rice! It takes the most humble of ingredients and turns out a complete meal in no time. I also love that this is a pantry meal that uses leftovers, perfect for quarantine cooking! Fried rice may be a simple dish, but a few steps will help you turn out perfect Pork Fried Rice every time.
Use Leftover Rice!
Leftover rice is the key to perfect fried rice. Whenever I make rice, I make more than I need and store it in the fridge. That way, I make rice once but get two meals out of it. Refrigerated rice will last up to a week. And it works out perfectly because cold rice makes the best fried rice. Cold rice hardens and separates. It won’t absorb as much oil, and it will make those nice crispy bits, whereas warm rice will soak up all the oil and be mushy and clumpy.
What I Mean By Neutral Oil
Speaking of oil, this is the time to reach for a neutral oil. Because a neutral oil won’t add an overpowering flavor, it allows the flavors of the pork, rice, and veggies to shine. Neutral oils can be vegetable, soybean, sunflower, grapeseed, or avocado. Any one of these will work just fine.
And Leftover Pork!
This recipe calls for a pork with some sweetness. My Char Sui Pork is perfect for this. Fair warning though, make extra because I’ve never had any left over from a single batch! You could also use Lap Cheong, or Chinese sausage. It has the perfect sweet edge, and a nice smokiness. Similarly, you could get creative and use some sweet ham, bbq pork, or something else you have on hand. Just make sure to cut your pork into nice, bite-sized cubes.
Should you sneak in some veggies?
I add spinach to my Pork Fried Rice, but this is a great dish to use up some veggies lying around. Beansprouts, peas, shiitakes, or even corn would be welcome additions here.
Prep Your Ingredients
This is one of those recipes that cooks so quickly that you need to prep your ingredients beforehand. Slice the scallions, chop the chile pepper, and measure out the other ingredients. That way once your pan is hot, you can add the ingredients one by one and briefly stir fry.
Once everything is hot and thoroughly mixed together, I like to serve this family style on a platter or in a big bowl.
If you would like to change it up…
Try frying up my perfect fried eggs to serve on top, instead of scrambling them into the rice. Serve your fried rice in individual bowls with a fried egg perched on top. The yolk will make a luxurious sauce when mixed into the rice, and every bite will have delicious flavors and textures.
I also like to put out jars of ground white pepper and chili sauce so everyone can customize their bowls.
If you make it, we want to know! Leave a comment, rate it, and tag us in your photos, @funkyasiankitchen. Show us the goods!Print
Pork Fried Rice
- Category: Main
- Cuisine: Chinese
Perfect Pork Fried Rice!
¾ lb of Chinese BBQ Pork Tenderloin, (Char Sui)*
2 tablespoons neutral oil
2 large eggs, lightly scrambled
5 scallions, sliced thin and divided
1 red or green chile, seeded and chopped
4 cups cooked long grain rice
2 tablespoon oyster sauce
1 teaspoon salt
½ teaspoon ground white pepper
2 teaspoons sesame oil
2 cups spinach (about 2 oz)
- Heat a large heavy bottom or non-stick skillet over medium high heat. Add the oil and the eggs. Lower the heat to medium and let the egg cook for 1-2 mins until mostly set.
- Add most of the scallions (leave a small amount for garnish), and chile. Stir fry for 1 minute.
- Add the rice and cook, stirring and breaking up the rice with a spatula, for about 5 mins.
- Stir in the pork, oyster sauce, salt, pepper, and sesame oil and continue to cook for an additional 3-4 mins.
- Add the spinach and stir the rice until it wilts, about 1 minute.
- Serve the rice hot individually portioned or family style on a platter, garnished with the remaining scallions.
*You can sub Chinese sausage, or even American ham or BBQ pork, preferably something with a little sweetness.
4 thoughts on “Pork Fried Rice”
Thank you so much for your comments. I really appreciate it!
Very interesting blog. A lot of blogs I see these days don’t really provide anything that I’m interested in, but I’m most definitely interested in this one. Just thought that I would post and let you know.
Good tip! Thanks for sharing
This was perfect with the leftover Char Sui! I should have saved some of the extra marinade next time to toss into the fried rice!