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A takeout classic made at home! This dish features fluffy day-old rice, tender pieces of pork, scrambled eggs, and crisp vegetables, all stir-fried in a savory soy sauce blend. Ready in under 30 minutes for a perfect weeknight meal.
Prepare Ingredients and Sauce
Cook the Pork
Scramble the Eggs
A takeout classic made at home! This dish features fluffy day-old rice, tender pieces of pork, scrambled eggs, and crisp vegetables, all stir-fried in a savory soy sauce blend. Ready in under 30 minutes for a perfect weeknight meal.
This chinese_american recipe takes 30 minutes to prepare and yields 4 servings. At 612.84 calories per serving with 33.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Sauté Vegetables and Aromatics
Combine and Finish the Fried Rice
Garnish and Serve
Substitute the pork with diced chicken breast, shrimp, or firm tofu. Adjust cooking times accordingly.
Incorporate other vegetables like chopped bell peppers, broccoli florets, bean sprouts, or mushrooms. Add them along with the onions.
Add 1-2 teaspoons of chili garlic sauce, sriracha, or a pinch of red pepper flakes with the sauce for a spicy kick.
Omit the pork and use cubed firm tofu or edamame. Use a vegetarian oyster sauce or mushroom-based stir-fry sauce.
The combination of pork and eggs provides all nine essential amino acids, which are crucial for muscle repair, immune function, and building tissues in the body.
Rice is a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy for daily activities and brain function.
Pork is an excellent source of B vitamins, particularly thiamin (B1), niacin (B3), and B6, which are essential for converting food into energy and maintaining a healthy nervous system.
A single serving of this Pork Fried Rice contains approximately 750-850 calories, depending on the exact ingredients used, such as the fat content of the pork and the amount of oil.
Pork Fried Rice can be part of a balanced diet as it contains protein, carbohydrates, and vegetables. However, it can be high in sodium and calories. To make it healthier, use lean pork, low-sodium soy sauce, and add more vegetables.
It is strongly recommended to use day-old, refrigerated rice. Fresh rice has a higher moisture content, which will cause the fried rice to become sticky and mushy instead of having separate, fluffy grains.
Pork loin or tenderloin are excellent lean options that cook quickly. For a richer flavor, you can use pork shoulder (pork butt), which has more fat and becomes very tender.
Achieving 'wok hei' (the smoky aroma from a hot wok) requires very high heat. Use a carbon steel wok if you have one, get it smoking hot before adding oil, and cook in batches to avoid lowering the temperature. This process sears the food quickly, imparting a distinct smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, stir-fry in a lightly oiled skillet over medium-high heat until warmed through. You can also microwave it, but the texture is best when reheated on the stovetop.
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