Chinese Pork Fried Rice

Ingredients

• 15 ml (1 tablespoon)oyster sauce
• 15 ml (1 tablespoon)light soy sauce, low sodium
• 7.5 ml (½ tablespoon)Shaoxing rice wine
• 1.25 ml (¼ teaspoon)dark soy sauce
• 2.5 ml (½ teaspoon)toasted sesame oil
• 2.5 ml (½ teaspoon)chilli oil (optional; use pure chilli oil without flakes, or omit for a milder dish)
• 1.25 ml (¼ teaspoon)white sugar
• ½ medium onion / 100 gyellow onion, diced
• 2 medium stalks / 20 gspring onions, finely chopped, white and light green parts separated from dark green parts
• 3–4 cloves / 20 ggarlic, roughly chopped
• 1–8 / 3–20 gfresh red chillies, finely chopped (optional; note 1 in the source recipe)
• 2 largeeggs
• ⅛ teaspoonsea salt
• 5 ml (1 teaspoon) plus 15 ml (1 tablespoon), dividedpeanut oil, or another neutral high-smoke-point cooking oil
• 250 g (8.81 oz)lean pork mince
• 240 g cooked (1.5 cups); from 100 g uncooked (3.5 oz), note 2 in the source recipeday-old, chilled Thai jasmine brown rice
• 100 g (1 cup)frozen mixed vegetables, such as corn, peas and carrots
• ⅛ teaspoonsea salt
• ¼ teaspoonground white pepper
• To servereserved chopped spring onion

Instructions

1. 1

   Mix the sauce

   Combine the oyster sauce, light soy sauce, Shaoxing rice wine, sesame oil, chilli oil and sugar in a small bowl or measuring cup, mixing well.

2. 2

   Prepare ingredients

   Chop the onion, spring onions, garlic and fresh chillies as described in the ingredient list. Separate the spring onion whites and light green parts from the dark green parts. Crack the eggs into a bowl, season with ⅛ teaspoon salt and beat lightly with a fork.

3. 3

   Cook the eggs

   Heat 5 ml (1 teaspoon) peanut oil in a large non-stick wok or frying pan over medium-high heat. Reduce the heat to medium-low and pour in the eggs. Leave them for 15–20 seconds, then draw a rubber spatula across the pan to form large, soft curds. Fold and stir every few seconds; when the eggs are about 70% cooked and still slightly runny, return them to their bowl.

4. 4

   Brown the pork

   Add the remaining 15 ml (1 tablespoon) peanut oil to the wok and heat over high heat. Add the pork, spread it out and press it down for good contact with the pan. Sear for 1–2 minutes until beginning to crisp and brown, turn and sear the other side for about 40 seconds, then break it into smaller pieces with a spatula or wooden spoon.

5. 5

   Fry the aromatics

   Add the diced onion and the spring onion white and light green parts. Stir-fry for 30 seconds, until the onion is translucent. Add the garlic and chillies and stir-fry for 20–30 seconds, until fragrant.

6. 6

   Add the vegetables

   Add the frozen mixed vegetables and stir-fry for about 30–40 seconds, until they are starting to soften.

7. 7

   Toss rice and sauce

   Add the cooked rice and pour the sauce over it. Stir-fry for about 1 minute, until the grains are evenly coated.

8. 8

   Finish the eggs

   Return the mostly cooked eggs to the wok, break them into smaller pieces and stir-fry to combine.

9. 9

   Season and serve

   Season with salt and white pepper, then toss through most of the dark green spring onion, keeping some back for garnish. Turn off the heat, divide between bowls or plates, garnish with the reserved spring onion and serve straight away.

What is Chinese pork fried rice?

Fried rice is a familiar Chinese-style way to turn cooked rice into a quick meal, stir-frying it with seasonings and other ingredients. This version pairs pork mince with egg and mixed vegetables for a filling mix of savoury, sweet and gently spicy flavours.

Chilled, day-old rice helps the grains stay separate in the wok, while the pork is seared before the other ingredients go in. Together, those choices give the dish browned, savoury notes without losing the contrast of soft egg and vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 599 calories, 40g protein, 59g carbs, 25g fat.

Rice provides most of the carbohydrates, while the pork and eggs contribute much of the protein. Pork, eggs and cooking oils account for much of the fat; serve with extra vegetables or a crisp salad to balance the plate.

The sauce and seasonings

Sauce balance: Oyster sauce, light soy, Shaoxing wine, sesame oil and sugar make a savoury, aromatic coating for the rice. Chilli oil is optional, so leave it out for a milder result.

Dark soy: It appears in the ingredient list, but not in the source method’s sauce instructions. Keep it measured with the other ingredients; the method does not specify when to add it.

Why chilled rice matters

Cold grains: Day-old rice is firmer and less moist than freshly cooked rice, making it easier to stir-fry without turning mushy. Break up any clumps before adding it to the wok.

Freshly cooked rice: If you do not have leftovers, spread freshly cooked rice out to release steam and cool it before frying. The recipe calls for chilled rice, so avoid adding it while hot and steamy.

Searing the pork

Good contact: Spread the mince across the hot wok and press it down before leaving it to brown for 1–2 minutes. This gives the pork a chance to sear rather than immediately breaking into small pieces.

Second side: Turn the pork and sear for about 40 seconds, then break it into smaller chunks. Cooking it before adding the aromatics also gives you room to brown it properly.

Keep the eggs soft

Gentle heat: After heating the oil over medium-high, lower the heat to medium-low before adding the beaten eggs. Pull them into large curds and remove them when they are about 70% cooked and still slightly runny.

Finish in the wok: The eggs go back into the rice near the end, where they break into smaller pieces and finish cooking. Taking them out early helps prevent them becoming dry during the remaining stir-frying.

Timing and texture cues

Aromatics: The onion needs about 30 seconds to turn translucent, followed by 20–30 seconds for the garlic and chillies to become fragrant. Keep them moving so the garlic does not burn.

Vegetables and rice: Stir-fry the frozen vegetables for 30–40 seconds, then toss the rice with the sauce for about 1 minute. Look for vegetables just beginning to soften and rice grains evenly coated.

What to serve with it

As a main: Divide the rice between two bowls or plates and serve immediately, while the grains and egg are still hot. The pork, eggs and vegetables make it a complete-feeling bowl on its own.

As a side: Serve smaller portions alongside another Chinese-inspired main dish. A simple extra serving of vegetables can also add freshness and contrast to the savoury rice.

Recipe notes & tips

• Use chilled, day-old rice to help the grains stay separate as they fry.
• Have the vegetables chopped and the sauce mixed before heating the wok, as the cooking stages move quickly.
• Use a large wok or frying pan so the rice has room to stir-fry rather than steam.
• Keep the eggs in large, soft curds and take them out while still slightly runny.
• Adjust or omit the fresh chillies and chilli oil to control the heat.
• Reserve some dark green spring onion for the garnish so the finished bowls look fresh.

Variations

• Milder version: Leave out the chilli oil and fresh chillies for less heat.
• More vegetables: Add extra frozen mixed vegetables, allowing a little more time for them to soften.
• Different mince: Use another lean mince in place of the pork, noting that the flavour and cooking time may change.
• White rice: Swap in chilled, cooked jasmine white rice if that is what you have available.
• Extra spring onion: Add more chopped spring onion at the end for a stronger fresh, savoury note.

Common mistakes to avoid

• Using hot, wet rice: It can clump and turn soft; chill the cooked rice and break up clumps before frying.
• Crowding the wok: Too much in the pan can hinder browning; use a large wok or cook in batches if needed.
• Breaking up the pork too soon: It may miss the chance to brown; press it down and leave it undisturbed for the first 1–2 minutes.
• Overcooking the eggs: They can become firm and dry; remove them when they are about 70% cooked and slightly runny.
• Burning the garlic: It cooks quickly; add it after the onion and stir-fry for just 20–30 seconds.
• Adding the rice before the vegetables soften: The vegetables may stay too firm; stir-fry them for 30–40 seconds first.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until piping hot throughout in a frying pan or microwave, adding a small splash of water if the rice seems dry.

Frequently asked questions