This wok-tossed dish delivers restaurant-quality results with simple ingredients and proper technique. I developed this version after testing multiple methods to achieve perfectly cooked rice and evenly distributed flavors.
The key is using day-old rice and cooking over high heat to create those signature slightly charred edges. Each bite combines tender pork, fluffy eggs, crisp vegetables, and that unmistakable wok hei flavor.
What you get is a balanced dish with savory pork, sweet vegetables, and rich egg all coming together in a no-fuss process. The beauty lies in its simplicity and speed—ready in under 30 minutes.
Serve it as a main course or alongside your favorite Asian-inspired dishes. Here’s how to make it perfectly every time.
Ingredients for Recipe for Pork Fried Rice with Egg and Vegetables
Day-old rice, fresh pork, and a handful of veggies create this wok-tossed classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Day-Old Cooked White Rice 🍚 | 4 cups | Cold, preferably overnight |
| Pork Shoulder 🐖 | ¾ lb | Boneless, thinly sliced |
| Large Eggs 🥚 | 3 whole | Lightly beaten |
| Carrots 🥕 | 2 whole | Medium, finely diced |
| Green Onions 🧅 | 4 whole | Thinly sliced, whites and greens separated |
| Frozen Peas 🌱 | ¾ cup | Thawed and drained |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Fresh Ginger Root 🌿 | 1 tbsp | Peeled and grated |
| Soy Sauce 💧 | 3 tbsp | Low-sodium preferred |
| Oyster Sauce 🫙 | 1 ½ tbsp | Or vegetarian oyster sauce |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing |
| Neutral Cooking Oil 🛢️ | 3 tbsp | Peanut or vegetable oil |
| Salt 🧂 | ½ tsp | To taste |
| White Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
[recipe_ingredient_scaler]
The pork needs to be tender—pork shoulder or pork butt are ideal (avoid lean cuts like tenderloin). Whole Foods or your local Asian market will have great options. For the rice, use jasmine or long-grain white that’s been in the fridge overnight—freshly cooked rice turns mushy. The ginger and garlic should be fresh (the jarred stuff lacks punch).
No pork? Chicken thighs or shrimp work great—just adjust cooking times. Swap peas for diced bell peppers if you prefer crunch. Missing oyster sauce? Hoisin or fish sauce can sub in a pinch. The soy sauce is non-negotiable though—it’s the backbone of the flavor. Want extra richness? Add a splash of Shaoxing wine when cooking the pork.
Leftover fried rice tastes even better the next day once the flavors meld. Stores for 3-4 days in the fridge—reheat in a wok or skillet over high heat to revive that wok hei. Freezing isn’t ideal (the rice gets soft), but it’ll keep for 1 month if needed.
Why You’ll Love This Recipe
- One Pan Magic: That’s it—just toss the day-old rice, pork shoulder, and veggies into one pan. Honestly, cleanup is almost nonexistent.
- Umami Bomb: The pork shoulder soaks up all the savory flavors, and the eggs add this creamy richness that makes every bite addictive.
- Weeknight Hero: I throw this together on busy evenings when I need something hearty fast. The kids even eat the carrots without complaining.
- Leftovers Win: Tastes even better the next day for lunch. Between us, I sometimes make extra just for the leftovers.
Instructions
Here’s how to create perfect wok-tossed pork fried rice with ideal texture and flavor.
Step 1: Prepare and Cook the Pork
Heat 1 tablespoon neutral cooking oil in a wok or large skillet over high heat until shimmering. Add the 0.75 lb pork shoulder slices and spread them in a single layer. Let them sear undisturbed for 1-2 minutes until the edges turn lightly browned.
Stir-fry for another 2-3 minutes until the pork is cooked through and no longer pink. The pieces should develop a light crust while staying tender inside. Transfer the pork to a plate and set aside, leaving the rendered fat in the pan.
Step 2: Scramble the Eggs and Aromatics
In the same wok, add another 1 tablespoon neutral cooking oil. Pour in the 3 whole large eggs and scramble quickly with a spatula over medium-high heat. Cook for 30-45 seconds until just set but still slightly runny—they’ll finish cooking later.
Push the eggs to one side, then add the 3 cloves garlic cloves and 1 tbsp fresh ginger root to the empty space. Stir-fry for 20-30 seconds until fragrant. Immediately add the 2 whole carrots and cook for 2-3 minutes until they begin to soften slightly.
Step 3: Combine Rice and Vegetables
Increase heat to high and add the remaining 1 tablespoon neutral cooking oil. Add the 4 cups day-old cooked white rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and starts to crisp slightly.
Add the 0.75 cup frozen peas and the whites of the 4 whole green onions. Toss everything together for 1-2 minutes until the peas are warmed through and the green onions begin to soften. The rice should take on a slightly toasted appearance.
Step 4: Finish with Sauces and Garnish
Return the cooked pork to the wok. Drizzle the 3 tbsp soy sauce, 1.5 tbsp oyster sauce, 0.5 tsp salt, and 0.25 tsp white pepper over everything. Stir-fry for 1-2 minutes until all ingredients are evenly coated and the sauce has been absorbed by the rice.
Remove from heat and stir in the 1 tbsp sesame oil. Garnish with the green parts of the green onions. The rice should be fragrant with visible glistening sauce coating each grain, and the pork should be tender with a light caramelized edge from the sauces.
Pro Tips For Making Recipe For Pork Fried Rice With Egg And Vegetables
- Use Cold Rice: Day-old rice from the fridge works best—it’s drier and fries up fluffier instead of turning mushy. I learned this the hard way after my first few attempts ended up as a sticky mess.
- Prep Pork Small: Cut the pork shoulder into tiny, uniform pieces (about 1/4-inch cubes) so they cook quickly and evenly in the hot pan.
- Push Eggs Aside: When adding the beaten eggs to the pan, push the pork and veggies to one side to scramble them first—this prevents the eggs from disappearing into the rice.
- High Heat Only: Crank the heat to high and keep it there. Sounds simple, but I was skeptical until I tried it—this is how you get that classic wok-fried texture without steaming your rice.
Creative Variations of This recipe for pork fried rice with egg and vegetables
Spicy Thai Twist
Add 1-2 tbsp Thai chili paste with the sauces and toss in ½ cup diced bell peppers with the peas. Finish with ¼ cup chopped cilantro and a squeeze of lime. This version brings serious heat balanced by bright citrus. 🌶️
Pineapple Paradise
Swap peas for 1 cup diced fresh pineapple and add ¼ cup cashew pieces when toasting the rice. The sweetness pairs perfectly with the savory pork. I love this Hawaiian-inspired take for a sweet-savory combo.
Kimchi Kick
Stir in 1 cup chopped kimchi with its juices when adding the rice. Top with 2 fried eggs instead of scrambled for a Korean fusion. The tangy kimchi adds incredible depth to the dish.
Vegetarian Swap
Replace pork with ½ lb extra-firm tofu (pressed and cubed). Sear until golden before setting aside. Add 1 cup broccoli florets with the carrots for extra texture and color.
Seafood Special
Use ½ lb shrimp instead of pork, cooking just until pink. Add ½ cup chopped scallions at the end for freshness. This version cooks in under 20 minutes and feels like a restaurant special. 💛
Breakfast Fried Rice
Double the eggs to 6 whole and add ½ cup diced ham with the pork. Top with a drizzle of sriracha for a morning-ready dish. Perfect for using up leftovers from my Boston fridge.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy when stir-fried. Day-old rice is drier, allowing it to crisp up properly in the wok. If in a pinch, spread freshly cooked rice on a tray to cool and dry for 30 minutes before using.
What’s the best way to slice the pork?
Thin slices (¼-inch thick) cook quickly and evenly. Partially freeze the pork for 20 minutes to make slicing easier. Cut against the grain for maximum tenderness in every bite.
How do I prevent the eggs from overcooking?
Scramble them just until softly set, then push to the side while cooking aromatics. They’ll finish cooking when combined with the hot rice and pork. This keeps them fluffy rather than rubbery.
Can I add other vegetables?
Try bell peppers, broccoli, or mushrooms. Add heartier veggies first (with carrots) and delicate ones (like bean sprouts) last. Keep pieces small for even cooking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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