Chinese·gluten-free·easy

Pork Fried Rice

Name: Pork Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4.0 cups rice; 4.0 large eggs; 1.0 piece ginger; 0.6666667 cup green onions; 2.0 tablespoons hoisin sauce; 4.0 tablespoons soy sauce; 500.0 gram pork loin; 1.0 small onion; 2.0 teaspoons sesame oil; 0.25 cup vegetable oil; 2.0 teaspoons sugar; 1.0 tablespoon vinegar

Pork Fried Rice is a beloved weeknight staple, balancing savory, umami-rich pork with fluffy grains of rice kissed by soy and hoisin sauce. The dish delivers a satisfying contrast of textures—tender, thinly sliced meat, silky scrambled eggs, and just enough snap from fresh ginger and green onions. A final drizzle of sesame oil adds a fragrant depth that ties everything together. Worth making for its effortless blend of bold flavors and the way it transforms humble pantry staples into a dish that feels like a restaurant favorite.

35 min(prep 15 + cook 20)

4 servings

450 kcal

3.4

Ingredients

rice4.0 cups
eggs4.0 large
ginger1.0 piece
green onions0.6666667 cup
hoisin sauce2.0 tablespoons
soy sauce4.0 tablespoons
pork loin500.0 gram
onion1.0 small
sesame oil2.0 teaspoons
vegetable oil0.25 cup
sugar2.0 teaspoons
vinegar1.0 tablespoon

Nutrition

450 kcalper serving

Protein25g25%

Carbs55g55%

Fat15g15%

Fiber2g2%

Sugar3g3%

Directions

1
Cook 4 cups of rice according to package directions and let it cool completely, preferably overnight.
2
Cut 500g pork loin into small bite-sized cubes and season with 1 tablespoon soy sauce and 1 teaspoon sugar.
3
Beat 4 large eggs in a bowl. Heat 1 tablespoon vegetable oil in a wok over high heat, scramble the eggs until just set, then remove and set aside.
4
Add 2 tablespoons vegetable oil to the wok. Stir-fry the pork cubes until browned and cooked through, about 3-4 minutes, then remove.
5
Add remaining 2 tablespoons vegetable oil. Sauté 1 small diced onion and 1 piece minced ginger for 1 minute until fragrant.
6
Add the cold rice to the wok, breaking up clumps. Stir-fry for 2-3 minutes, then add 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon vinegar, and 1 teaspoon sugar. Mix well.
7
Return the pork and eggs to the wok. Add 2 teaspoons sesame oil and 2/3 cup chopped green onions. Toss everything together for 1 minute, then serve hot.

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