Ground pork fried rice is a beloved dish in homestyle Chinese cooking, known for its quick cooking and comforting mix of pork, eggs, vegetables, and rice. This version stays focused on fast stovetop cooking with rich umami flavors, which makes it perfect for weeknight dinners.
I created this recipe because as a parent with a young child, life can get busy, and this pork fried rice has saved many evenings for me. The ground pork does not require marinating and browns quickly. And the rice takes in all the savory charred bits from the pork. It is very easy to make, and you do not need a wok to get a great result. The best part is that I can cook this entire dish in about 15 minutes. Yes, that’s right! I simply use the same efficient approach I rely on when I make favorites like my Chinese vegetable stir fry recipes.
And yes, of course I completely understand the urge to order Chinese takeout on a rushed night because I have had plenty of those moments myself. The only problem is that the wait can drag longer than you expect, right? I always end up watching the clock while my stomach growls, ha. Meanwhile, my ground pork fried rice comes together so quickly that I can finish cooking and enjoy my bowl long before any delivery driver would make it to my door. It seriously gives me that same comforting takeout taste without the long wait, and for me that is a win.
Ingredients
Here are all the ingredients your prep table needs for this 15-minute ground pork fried rice.
Frozen veggies
When I want dinner to move quickly, I always prefer frozen vegetables because there is no chopping or thawing. I simply pour them into the pan and let the heat do the work. Fresh vegetables are lovely for stir fry dishes, but for fried rice, frozen vegetables blend in perfectly and keep the cooking fast.
Sauces
I have to admit that I am very used to pouring soy sauce and sesame oil straight from the bottle, although measuring can help if you want more control. I also use oyster sauce, and I recommend measuring it from the start so it keeps the flavor balanced and makes the cooking easier.
Overnight rice
I always choose medium grain or long grain rice for fried rice, and jasmine rice is my favorite because it stays light and separate in the pan. Short grain rice has more starch and tends to clump, so it does not give me the texture I want. I get the best results when the rice is a day or two old, since the grains dry out in the fridge or freezer and cook up crisp and separate with no sticking.
Protein
I use organic ground pork that I always get from my local market, and the owner who has a farm outside the city knows me well by now because I am a loyal customer. I like sourcing my protein from people I trust, so I buy my pork, meats, and eggs, which I also need for this recipe, from the same reliable place.
How to make
1. Brown the pork: Spread the ground pork in the pan and let it brown without moving it at first. Once the bottom turns golden, break it apart while leaving some larger clumps for a better texture.
2. Cook with aromatics: Add the aromatics and 2/3 of the oyster sauce to the pan. Stir everything together so the pork absorbs the savory flavor as it continues to cook.
3. Toss the rice with the sauces: Make sure to toss the rice thoroughly until heated through and the grains the separated, for the best texture. Then add the soy sauce and the rest of the oyster sauce to the pan. Lower the heat so the sauces do not char, then toast the rice gently to help it turn crisp without burning.
4. Cook with the veggies: Add the frozen vegetables to the pan and stir until they warm through and mix well with the pork and rice.
5. Scramble the eggs: Push everything to one side of the pan, then pour the beaten eggs into the open space. I scramble them gently until they set.
6. Finish the dish: Stir everything together until the rice, pork, vegetables, and eggs are well mixed, then serve right away. This whole meal takes me about 15 minutes from start to finish, and it is so easy that there is no excuse not to make it at home.
Quick rice tricks
Freezing rice: I often make a big batch of rice and freeze part of it in a gallon size ziplock bag spread into a thin layer maybe about 1” (2.5 cm) thick. It thaws quickly and I can break off just the amount I need.
Using fresh rice: When I use fresh rice, I spread it on a large plate until it cools and dries slightly on the surface. I place the plate in the fridge once the steam goes away so the rice firms up and cooks better in the pan.
Leftover takeout rice: If you have leftover rice from Chinese takeout, I recommend saving it for fried rice because the grains dry out nicely in the fridge while stored in the paper container. You can serve your takeout dinner with your own homemade rice and keep the takeout rice for the next day.
How to serve
When I serve ground pork fried rice at home, I like to add a touch of green and freshness; my go-to is the baby bok choy stir fry. It adds crisp texture and a great flavor that balances the rich rice. For a contrast in texture I also sometimes serve my crispy sesame tofu, which features golden cubes of tofu coated in sesame seeds and lightly fried for crunch.
To spice up the meal and add colors to my table, I’ll make my spicy cucumber salad with my homemade chili oil. The chilled cucumbers offer a bright and clean bite alongside the warm rice. These are just my favorite ways to serve this dish, but you can always browse my website for more takeout style side inspirations.
Frequently asked questions
What is the best pan to use for fried rice?
The good news is that you don’t need a wok to make great pork fried rice, because the real key is using enough oil and cooking the rice long enough to toast it well. I am happy using my carbon steel pan, but a nonstick skillet or cast iron pan also works depending on how much oil you want to use.
A nonstick pan gives you a lighter version with less oil, while cast iron and carbon steel help create that crisp texture you taste in restaurant style fried rice. And if you enjoy using a wok, the smoky wok hei will make the pork fried rice even more irresistible.
And of course, if you have a powerful gas stove, a wok is always one of the best options for fried rice because it’s easier to toss the rice without the ingredients flying everything.
How to get the perfect egg texture?
After many years of cooking, I believe the best part of pork fried rice, and really any fried rice, is the small pieces of egg mixed throughout the bowl. The easiest way to get that Chinese takeout texture is to cook the beaten eggs until it’s set halfway before mixing with the rice. This lets the eggs form soft chunks while also coating the rice so it can crisp nicely in the pan.
How to store leftovers?
I store any leftover fried rice in an airtight container once it cools to room temperature, and it stays fresh in the fridge for 3 to 4 days. If I want to keep it longer, I freeze it in a flat ziplock bag, and it warms up very well in a hot pan or in the microwave when I need a quick meal.
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Ground Pork Fried Rice
Ingredients
- 2 to 3 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
- 1/2 lb ground pork
- 3 tablespoons oyster sauce , divided
- 1 tablespoon soy sauce (or 1/2 tablespoon soy sauce + 1/2 dark soy sauce) (*Footnote 2)
- 3 green onions , chopped
- 3 cloves garlic , minced
- 3 eggs , beaten
- 1 cup mixed frozen vegetables (carrots, peas, and corn)
- 3 cups leftover steamed rice (long grain or medium grain rice)
- Salt (to taste)
- 2 teaspoons toasted sesame oil
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ground pork. Break it apart and cook until browned, 2 to 3 minutes.
- Add the green onion, garlic, and 2 tablespoons of oyster sauce. Stir and cook for 1 minute to mix well.
- Add the rice and turn to medium heat. Cook and stir to mix everything together. 1 to 2 minutes. Pour in a bit more oil if the rice looks dry. Add the remaining 1 tablespoon oyster sauce and soy sauce. Stir to mix the sauce with the other ingredients.
- Add the mixed vegetables. Stir everything together and cook until the vegetables defrost, 1 minute or so.
- Move everything to one side of the pan. Add the remaining 1 tablespoon of oil to the other side of the pan. Add the beaten eggs. Let the bottom set for a couple of seconds. Then scramble the eggs and use your spatula to cut them into small pieces. Then mix the eggs with the other ingredients.
- Taste the rice and add salt to adjust the seasoning, if needed, then mix well again. If you like slightly crispy rice, let the rice sit on the hot pan for 20 to 30 seconds without stirring.
- Add the sesame oil and mix everything again. Transfer the fried rice onto serving plates. Serve hot as a main or side dish.
Notes
- You might need to double the oil if you’re using a cast iron or a carbon steel pan.
- Dark soy sauce adds an appetizing dark brown color to the rice and it also adds a light caramel taste. It is totally OK to skip it if you do not have dark soy sauce.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Christy
delicious! I’ve tried several fried rice recipes and this one turned out great. It wasn’t soggy like the recipes I’ve tried in the past. Flavor was spot on. Husband liked it too. Thanks!
Marisa
Very nice. oyster sauce and sesame oil are a must, used brown rice. Husband liked too although he loves Chinese. I like thai. Will try your chicken and broccoli next. I love using fresh ginger.Thank you for sharing your recipes 🙂
Kim Muller
Delicious and easy! Tastes just like takeout but not as salty. I was afraid I wouldn’t like the oyster sauce so I subbed extra soy sauce. Used left over pork tenderloin and it came out perfect.