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Homemade Pork Fried Rice is easy and worth it. Tender pieces of pork tenderloin, rainbow vegetables, and crispy rice frolicking in a sticky, savory sauce, this takeout classic is astonishingly simple to make and will reward you for the (minimal) effort.

Easy pork fried rice being stirred

Why You’ll Love this Pork Fried Rice Recipe

When you need a fast, healthy dinner that uses ingredients you have on hand (who doesn’t?), fried rice is the granddaddy of them all.

  • It delivers the essentials. Whole grains, vegetables, and lean protein are present in every bite.
  • It’s flexible. Those past-peak veggies in your crisper drawer? Use ‘em here!
  • It is FAST. Be sure you prep all of your ingredients before you start cooking. This recipe moves.
  • It’s DELICIOUS. Even those who might shy away from other Asian recipes cannot deny the appeal of a rice-based dish (particularly once you factor in that sweet, sticky sauce!).

I adore fried rice, but it’s a dish I’ve come to prefer making myself.

I use this go-to Homemade Fried Rice as my recipe base.

Instead of defaulting to the usual Chicken Fried Rice, I decided to switch it up and try making this pork fried rice using a lean pork tenderloin I discovered in our freezer.

If you’ve never used pork in stir fry recipes before, you are in for a TREAT.

  • Pork is an exciting change of pace from the usual chicken; you’ll realize how much you appreciate the variety as soon as you take a bite.
  • Pork tenderloin, my preferred cut of pork for stir fries, is lean and healthy.
  • Pork is a good middle ground between those that prefer red meat (like Teriyaki Beef Stir Fry), and those tied to white mean (Teriyaki Chicken Stir Fry is for you).


For the best pork stir fry ever, be sure to check out the Kickin’ Black Pepper Pork Stir Fry in The Well Plated Cookbook.

A bowl of pork fried rice with vegetables

How to Make Pork Fried Rice

Traditional Chinese pork fried rice is made of leftover rice, pork, scrambled egg, green onions (or scallions), and seasonings such as soy sauce, oyster sauce, and/or hoisin.

Fried rice is unhealthy when it’s made with processed grains, excess sugar and oil, and skimps on the vegetables.

It doesn’t have to be that way!

  • An authentic Chinese pork fried rice recipe (and authentic Chinese food in general), uses far less sugar than Americanized takeout versions.
  • For today’s version, I am making a healthy pork fried rice recipe that uses ingredients you can find at any grocery store. (Though if you are lucky enough to have a local Asian market near you, fried rice is an excellent excuse to check it out!)
  • It packs in the protein and vegetables, uses whole grains, and limits the sugar and oil, without sacrificing traditional flavor.

The Ingredients

  • Pork. A lean and scrumptious source of protein cut into small pieces. Pork pairs well with Asian flavors and helps make the rice more satisfying.

Substitution Tip

No pork on hand? No problem! Try another tasty protein.

  • Chicken. The go-to fried rice addition.
  • Tofu. Check out my Crispy Tofu.
  • Roast Pork. Use your leftover roast pork to make roast pork fried rice.
  • Salmon. Try adding some leftover flaked Baked Salmon.
  • Shrimp. Air Fryer Shrimp would be a yummy addition. Check out my Shrimp Fried Rice for a shrimp-centered rice.
  • Ground Meat. You could tried ground pork, ground beef (as seen in this Korean Beef Bowl), or chicken.
  • Steak. Another leftover option could be using the steak from these Beef Fajitas to add great flavor.
  • Rice. Filling, delicious, and beloved by all. Rice soaks up all the delicious flavors in the sauce for a truly scrumptious final dish.

The Secret to the Best Fried Rice

For crispy pork fried rice that soundly beats take out in the texture department (while I have other gripes about takeout fried rice, the texture is quite spot-on), use cold, leftover cooked rice.

There’s a science with the rice starch once it’s cooled that enables it to crisp without clumping together or becoming mushy.

  • Oyster Sauce. Delightfully sweet, sticky, and salty; this is an all-in-one flavor maker.
  • Soy Sauce. Adds umami goodness and that can’t-miss fried rice flavor.
  • Sesame Oil. Transformative! A little goes a long way.
  • Bell Peppers. Crisp, sweet, and delicious in fried rice. Plus, with oodles of vitamins, bell peppers are a healthy addition too.
  • Frozen Peas + Carrots. To keep things easy, I toss in a bag of frozen peas and carrots. They’re the perfect size, cook in a flash, and boost the overall nutrition.
  • Garlic + Ginger. Important flavor builders in Asian-inspired recipes like this one.
  • Butter. Don’t skip it! A touch of butter takes fried rice to the next level.
  • Eggs. For an extra punch of protein.

The Directions

Raw pork on a cutting board
  1. Season the pork with salt and pepper. Stir the soy, oyster sauce, and sesame oil together.
Pork being browned in a skillet
  1. Cook the pork in oil. Remove to a bowl.
Carrots and peas in a skillet pan
  1. Cook the vegetables. Transfer them to the bowl with the pork.
  2. Sauté the garlic and ginger in oil.
Green onions being added to a pot of rice grains
  1. Cook the butter, rice, and half of the green onions, stirring to break up clumps.
Eggs being cooked in the middle of rice
  1. Cook the eggs in the center of the rice, then, using a wooden spoon, stir.
  2. Stir in the green onions, vegetables, pork, and sauce. DIG IN!
Pork fried rice being stirred in a wok

Storage Tips

  • To Store. Store fried rice in an airtight storage container for up to 3 days in the fridge.
  • To Reheat. Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Leftover pork fried rice is delicious on its own, but if your leftovers are low on pork, you can bulk them up by adding some Air Fryer Tofu or Crispy Asian Chicken Tenders.

A bowl of healthy pork fried rice

What to Serve with Pork Fried Rice

  • Wok. Perfect for making pork fried rice.
  • Non-Slip Cutting Board. Make sure your cutting board stays put while you chop with this non-slip version.
  • Spatula. Great for fried rice and so many other recipes.

Fried rice is on our dinner greatest hits list, and the music is sweet.

I hope your family adores it, and that it provides recipe respite for you on a busy night soon.

Frequently Asked Questions

Can I Turn This Into Spicy Pork Fried Rice?

Yes, you can make this pork fried rice spicy by adding sriracha, red pepper flakes, or chili garlic sauce.

How Can I Prep Pork Fried Rice in Advance?

It’s easy to prep pork fried rice ahead of time. Up to 1 day in advance, cut and trim the pork, cut the bell peppers, ginger, and garlic, and cook the rice. Refrigerate each ingredient in a separate airtight storage container.

What Vegetables Are Good in Fried Rice?

For this recipe, I used fresh bell peppers and frozen peas and carrots. You can use any vegetables you have on hand. A few of my favorite fresh veggies to use are broccoli, mushrooms, onions, eggplant, bok choy, and cauliflower (and sometimes I use cauliflower to make a healthy Cauliflower Fried Rice).

Can You Use Long Grain White Rice?

Sure you could. Either jasmine rice or basmati rice would work. If you’d like to use cauliflower, I’d recommend adding pork to Cauliflower Fried Rice.

Why is Pork Fried Rice Red?

When you order pork fried rice at a restaurant, you may have noticed its red hue. This is because you’re actually getting “char siu” pork, which is barbecued in a sweet, red sauce.

Pork Fried Rice

4.88 from 50 votes
Easy pork fried rice recipe made with pork tenderloin, rice, soy sauce, and any veggies you like. Fast, healthy and better than a restaurant!

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Servings: 6 servings


  • 1 small pork tenderloin (about 1 pound) trimmed and cut into 3/4-inch cubes
  • 1 teaspoon kosher salt plus additional to taste
  • 1/2 teaspoon ground black pepper plus additional to taste
  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil or grapeseed or avocado oil divided
  • 2 red bell peppers diced (or 2 to 3 cups diced fresh vegetables of choice)
  • 1 (10- to 12-ounce) bag frozen peas and carrots thawed
  • 1 tablespoon minced garlic about 3 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon unsalted butter
  • 3 cups leftover COLD cooked brown rice
  • 1 bunch green onions thinly sliced, divided
  • 3 large eggs


  • Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
  • Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
  • Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
  • Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
  • Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
  • Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
  • Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.



  • TO STORE: Refrigerate fried rice in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 6)Calories: 357kcalCarbohydrates: 34gProtein: 24gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 136mgPotassium: 631mgFiber: 5gSugar: 2gVitamin A: 3839IUVitamin C: 56mgCalcium: 50mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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      1. You really have hit the nail on the head with this one. Finally a fried rice that actually tastes like a Chinese takeout! I swapped the carrots for sugarsnap peas and I didn’t have oyster sauce so used hosin and a little rice wine vinegar. *Chefs kiss* Thank you!5 stars

  1. Easy and fast meal. Just two of us, so lunch for a few days. Liked the brown rice and lots of veggies. Will definitely make again.5 stars

      1. Great pork fried rice I adjusted the recipe six cups. My grand kids loved it. My family ate every bite of it. Their comments were Delicious!5 stars

  2. Great recipe. Only thing I added at the end was a tablespoon or two of rice vinegar. Perfect..and much better than my own recipe I’ve been making for 20+ years. Thanks!5 stars

    1. Hi Sue! You likely could. Here is my cauliflower fried rice recipe to give you some guidance. Hope you enjoy it!

  3. This was amazing! I made exactly as listed and it came out absolutely perfect. My husband literally licked the bowl and asked when I would be making again, lol.5 stars

  4. By far, the very best fried rice we’ve ever had….restaurant or homemade. A major addition to rotation. Packed with flavor. The only change we made was to cut the pea/carrot blend in half. We’ve also done beef, chicken and shrimp instead of pork. All with equal deliciousness.5 stars

  5. This was reaaaally good. I was just trying to find a recipe to use up pork chops, but this is 100% going on our meal rotation. I omitted the oyster sauce because I could not find one without caramel color. Still turned out great!5 stars

  6. In all fairness I didn’t use the exact ingredients listed. My pork was already cooked but I still marinated and sauteed it. I used Jasmine rice and it was sticky for some reason. That’s probably what ruined it for me as the whole recipe turned out kind of wet and sticky. Everything else I followed correctly and it just didn’t have enough seasoning for me. I made some hoisin sauce and added to each serving before eating. That helped enough to salvage it. I put the leftover in the freezer and it definitely won’t go to waste. I’ve made fried rice successfully many times using Jasmine rice so I’m not sure what went wrong. Considering the ingredients in the recipe it should have been awesome and it appears that it was for most people :)

    1. I’m sorry to hear you didn’t enjoy it, Donna. I would recommended making the recipe as written to get the fullness of the flavor.

  7. Absolutely delicious I had some mushrooms, so added mushrooms to the dish will be a favorite recipe in my file thank you.5 stars