Pork fried rice is the perfect mid-week dinner and this pork fried rice recipe is perfect for those nights when you don’t feel like doing takeout. Our easy pork fried rice recipe uses soft-boiled eggs instead of scrambling them into the rice – though either method is totally fine, I just didn’t want scrambled eggs tonight.
For this recipe, I would recommend tossing the pork tenderloin in the freezer as you prepare the rest of the veggies and sauce so that it’s firmer and easier to dice.
You can also use ground pork or finely diced pork chops if you’re looking for a bit of a fattier cut!
Easy Pork Fried Rice Recipe
- Large skillet
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chili oil
- 3 cloves garlic
- 4 scallions
- 1 teaspoon sesame seeds
Cook the Rice:
- Bring the rice and 1 tablespoon butter to a boil in 2 cups of water. Add a dash of salt and then reduce heat to very low, cover, and simmer for 15 minutes. Remove from heat and transfer to a bowl. Immediately rinse out the saucepan and fill with water and set on the stove.
- Place the pork tenderloin in the freezer.
- Peel the carrots and trim and discard the ends. Small-dice the carrots. Peel the onion and small-dice.
- Peel and mince the garlic. Trim and rinse the scallions and then mince. In a bowl, combine the soy sauce, sesame oil, chili oil, minced scallions, and minced garlic. Whisk to combine and then stir in the sesame seeds. Set aside.
Prepare The Tenderloin:
- Remove the tenderloin from the freezer and cut into very small pieces and transfer to a bowl. Heat the remaining 2 tablespoons butter in a large skillet over medium-high.
- Once melted and frothy add the pork and season with salt and pepper. Cook, stirring often, for 5 minutes. Turn the heat to high and continue cooking for 4-5 minutes or until the pork begins to turn dark brown. Leaving the heat on, use a spoon to remove the pork and transfer to a bowl.
Fry the Vegetables:
- If the skillet seems dry, add a teaspoon of sesame oil. Add the diced onion and carrots and cook, stirring frequently, for about 5-7 minutes.
- Once the carrots and onions are beginning to soften and char, add the frozen peas. Cook for about 5 more minutes or until all the vegetables are softened and beginning to char. Do not overcook. Use a spoon to transfer the vegetables to the bowl with the cooked pork.
Prepare the Soft-Boiled Eggs:
- While the vegetables are cooking, bring the saucepan of water to a boil. Add the eggs and cover the pan with a lid and cook for exactly 6 minutes. After the timer goes off, use a slotted spoon to transfer the eggs to a small bowl and run cold water over them for 1-2 minutes before peeling. Cut the eggs in half and season with salt. Set aside.
Finish the Rice:
- If the skillet seems dry, add another teaspoon of sesame oil. Add the rice and spread it into an even layer and cook for 2-3 minutes until beginning to crisp up on the bottom. Stir in the pork and vegetables and toss to combine. Add the sauce and scrape up any browned bits stuck to the bottom of the skillet. Toss to combine and cook for 2-3 minutes more. Remove from heat.
- Spoon the rice into bowls and arrange an egg on each dish. Sprinkle with a bit of sesame seeds and serve with sriracha, if desired. Enjoy!