Pork Fried Rice

Ingredients

• 1 small (about 454 g / 1 lb)pork tenderloin, trimmed and cut into 2 cm (¾-inch) cubes
• 5 ml (1 teaspoon), plus more to tastekosher salt
• 2.5 ml (½ teaspoon), plus more to tasteground black pepper
• 45 ml (3 tablespoons)oyster sauce
• 45 ml (3 tablespoons)reduced-salt soy sauce
• 15 ml (1 tablespoon)sesame oil
• 30 ml (2 tablespoons), dividedcanola oil, grapeseed oil or avocado oil
• 2red peppers, diced (or 475–710 ml / 2–3 cups diced fresh vegetables of your choice)
• 1 bag (283–340 g / 10–12 oz), thawedfrozen peas and carrots
• 15 ml (1 tablespoon), about 3 clovesgarlic, minced
• 15 ml (1 tablespoon)fresh ginger, minced
• 15 g (1 tablespoon)unsalted butter
• about 585 g (3 cups)leftover cold cooked brown rice
• 1 bunch, thinly sliced and dividedspring onions
• 3 largeeggs

Instructions

1. 1

   Season the pork

   Toss the pork cubes with the salt and pepper. In a small bowl, stir together the soy sauce, oyster sauce and sesame oil.

2. 2

   Brown the pork

   Heat the oil in a large wok or sturdy frying pan over high heat. When it is hot and shimmering, add the pork and cook for about 5 minutes, turning until browned on all sides and cooked through. Transfer it to a large bowl.

3. 3

   Cook the vegetables

   Add 7.5 ml (½ tablespoon) oil to the wok. Add the pepper and thawed frozen vegetables, then cook, stirring occasionally, for about 5–10 minutes until the pepper has softened and is beginning to brown. Use a slotted spoon to transfer the vegetables to the bowl with the pork.

4. 4

   Fragrant the aromatics

   Take the pan off the heat and add the remaining 7.5 ml (½ tablespoon) oil. Stir in the garlic and ginger and cook for about 15 seconds, just until fragrant.

5. 5

   Coat the rice

   Add the butter, rice and half of the spring onions, then return the pan to medium-high heat. Stir to break up any clumps and coat the rice with the butter and oil.

6. 6

   Scramble the eggs

   Once the rice is coated, make a well in the centre or push the rice to one side. Break the eggs into the open space and scramble them with a fork. Let them cook undisturbed until nearly set, then stir them through the rice, breaking them into pieces.

7. 7

   Combine and season

   Add the remaining spring onions, reserved vegetables, pork and any juices from the bowl, along with the sauce. Stir until everything is combined and evenly coated. Taste and adjust the seasoning as desired, then serve hot.

What is pork fried rice?

Fried rice is a familiar Chinese-style dish built around cooked rice quickly tossed in a hot pan with seasonings and other ingredients. This version pairs pork tenderloin with vegetables and eggs for a filling one-pan meal.

Cold leftover rice helps the grains stay distinct as they fry. Soy sauce, oyster sauce and sesame oil bring savoury depth, while the pork and vegetables make the dish substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 24g protein, 34g carbs, 14g fat.

The brown rice supplies most of the carbohydrates, while the pork and eggs contribute much of the protein. Oil, sesame oil, butter and egg account for much of the fat; serve with extra greens or a fresh salad to add vegetables alongside your portion.

Choose the right rice

Cold rice: Chilled, previously cooked rice is less moist and easier to break up into separate grains in the pan. Separate any firm clumps as you add it.

Brown rice: Its nutty flavour works well with the pork and sauces. Use plain cooked rice so the seasonings in the recipe can flavour it properly.

Get the pork nicely browned

Even cubes: Cut the tenderloin into similarly sized pieces so they cook at about the same rate. Patting the pork dry before seasoning can help it brown rather than steam.

Hot pan: Wait until the oil shimmers before adding the meat, and avoid crowding the pan. The recipe calls for about 5 minutes of cooking, with browning on all sides and no raw centre as your cues.

Cook the vegetables in stages

Pepper and peas: The bell pepper needs several minutes to soften and begin to brown, while the peas and carrots are already thawed. Stir occasionally and transfer the vegetables to the bowl once ready.

Garlic and ginger: Add these after taking the pan off the heat, then cook for only about 15 seconds. This brief step releases their aroma without leaving them in the hottest part of the pan for long.

Keep the eggs tender

Make space: A well or clear patch in the rice gives the eggs room to scramble. Let them sit briefly until nearly cooked through before folding them into the grains.

Finish gently: Break the cooked egg into pieces as you stir it through. This spreads it through the rice without turning it into tiny crumbs.

Balance the sauce and finish

Sauce: Soy and oyster sauces are both savoury, so taste the finished mixture before adding extra salt. Stir well to distribute the sauce across the rice, pork and vegetables.

Spring onions: Adding them in two batches gives some time in the pan and leaves the final batch fresher in flavour. Serve the rice hot, with extra spring onion on top if you like.

What to serve alongside it

The rice includes pork, eggs and vegetables, so it can work as a meal on its own. For a larger spread, serve it with a simple cucumber salad or steamed greens.

A small dish of chilli oil or sliced fresh chilli lets people add heat at the table without changing the flavour of the whole pan.

Recipe notes & tips

• Have the sauce, vegetables and other ingredients ready before heating the wok, as the cooking moves quickly.
• Use cold, fully cooked rice and break up any clumps before it goes into the pan.
• Cook the pork in batches if it crowds the wok, so it has room to brown.
• Thaw the peas and carrots before cooking so they warm through alongside the pepper.
• Taste before adding more salt, since both sauces season the dish.
• Keep the heat off while adding the garlic and ginger, then return the pan to the heat for the rice.

Variations

• Use other vegetables: Swap in 475–710 ml (2–3 cups) of diced fresh vegetables of your choice.
• Add chilli: Serve with chilli oil or sliced fresh chilli for a hotter finish.
• Use white rice: Replace the brown rice with an equal volume of cold cooked white rice.
• Try another oil: Use grapeseed or avocado oil instead of canola oil, as listed in the recipe.
• Add extra greens: Serve the fried rice with steamed greens on the side.

Common mistakes to avoid

• Using warm rice: It can clump more readily; use cold leftover rice and break up the clumps before frying.
• Crowding the pork: The pieces may steam instead of brown; use a large pan or cook them in batches.
• Overcooking the garlic: It can burn quickly; take the pan off the heat and cook it with the ginger for about 15 seconds.
• Adding the eggs over the rice: They can coat the grains unevenly; make a well or clear a space to scramble them first.
• Salting before tasting: The sauces already add savouriness; adjust the salt only after combining everything.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot throughout in a frying pan, stirring often; add a small splash of water if the rice seems dry.

Frequently asked questions