Skillet of pork fried rice topped with bean sprouts and green onion.

Pork Fried Rice

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Chinese


Skip the takeout and make this amazing pork fried rice at home. It’s easy, makes good use of leftovers, and is super adaptable!

Listen to me explain briefly about how to make this fried rice, with some great tips along the way, by clicking the play button below:

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  • 1 tsp. Hoisin sauce
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • 1/2 tsp. sesame oil
  • 3 Tbsp. olive oil, divided
  • 2 eggs, beaten
  • 1 tsp. salt, divided
  • 1 small onion, diced
  • 1/2 cup frozen peas and carrots
  • 2 cups diced, cooked roast pork butt or tenderloin
  • 2 cups cooked jasmine rice (preferably a day old)
  • 1/2 cup fresh bean sprouts
  • 1/2 cup thinly sliced green onion


  1. In a small bowl stir together Hoisin, soy sauce, honey, and sesame oil. Set aside. 
  2. In a large non-stick skillet heat 1 tablespoon of the oil over high heat until shimmering.
  3. Add egg and ¼ teaspoon of the salt, stirring constantly until just scrambled but still slightly wet. Transfer egg to a plate, set aside.
  4. Add another tablespoon of the oil to pan. Add onion, pork, and another ¼ teaspoon of the salt. Cook, stirring constantly until onion is just translucent. Add peas and carrots, stir to combine.
  5. Add rice, remaining tablespoon of oil, and remaining ½ teaspoon of salt. Toss rice to coat in oil. Fry 2 minutes. Add Hoisin mixture.
  6. Cook, stirring occasionally, until moisture in pan begins to evaporate and rice becomes darker, about 5 minutes.
  7. Remove pan from heat. Stir in egg, bean sprouts, and green onion. Serve warm.

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