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A flavorful and comforting pork fried rice made with day-old rice, thinly sliced pork, eggs, soy and oyster sauces, mixed vegetables, and aromatics, cooked quickly over high heat for a perfect weeknight meal.

  • Total Time: 30 minutes
  • Yield: 3 servings 1x

Ingredients

Scale
  • 2 cups cooked rice (preferably day-old)
  • 1 cup pork tenderloin, thinly sliced (about 200g)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground black pepper
  • 2 tablespoons vegetable oil (for frying)
  • 2 large eggs
  • Salt to taste

Instructions

  1. Gather and prep all ingredients; cook rice ahead and chill in the fridge until slightly dry if needed.
  2. Heat 1 tablespoon vegetable oil over medium-high in a large skillet or wok.
  3. Add pork slices and sauté until browned and cooked through, about 5 minutes; remove and set aside to rest.
  4. Add the remaining 1 tablespoon vegetable oil to the skillet.
  5. Add chopped onion and minced garlic and sauté until the onion is soft and fragrant, about 30–60 seconds.
  6. Add mixed vegetables and stir-fry 2–3 minutes until warmed through and still crisp.
  7. Push the vegetables to one side, crack in beaten eggs, scramble until set, then fold the eggs into the vegetables.
  8. Add chilled rice, breaking up any clumps with a spatula and stirring to combine evenly.
  9. Pour in soy sauce and oyster sauce, drizzle sesame oil and sprinkle ground black pepper; stir-fry 3–4 minutes until the rice is heated and coated.
  10. Return the cooked pork and chopped green onions to the skillet, mix and cook 1–2 minutes until piping hot; taste and adjust salt if needed.

Notes

Use day-old rice for best texture; freshly cooked rice should be cooled and dried for at least an hour before cooking., Avoid overcrowding the pan to keep pork juicy and allow proper searing., For gluten-free option, use tamari or coconut aminos instead of soy sauce and a gluten-free oyster sauce or fish sauce., Add sriracha, gochujang, or crushed red pepper for a spicier version., Vegetarian variations can be made by omitting pork and adding pan-fried tofu, mushrooms, or edamame., Try different vegetables like bell peppers, snap peas, or baby corn to vary the flavor and texture., Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently with a splash of broth or water to retain moisture.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 450 kcal per serving
  • Fat: Approximately 15g per serving
  • Carbohydrates: Approximately 50g per serving
  • Protein: Approximately 25g per serving