Toss those takeout menus in favor of the best Easy Pork Fried Rice made in a single pan. This recipe is a great way to use up any leftover odds and ends in your fridge! And don’t forget the sesame chicken egg rolls for the ultimate takeout-inspired feast.
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There’s something magical about the experience of enjoying perfectly cooked fried rice, with its harmonious blend of crisp veggies, umami-rich eggs, tender pork and fluffy rice.
Of course, takeout is incredibly convenient, and I get it – not having to cook can be a real treat. But what if I told you that mastering fried rice at home is surprisingly easy? Trust me; you might even consider ditching those takeout menus for good! The secret lies in the age of the cooked rice – such a simple factor, yet so crucial to the dish’s success. Ready for the secret? Day-old rice!
If you use day-old rice, you’ll end up with perfectly plumped and clump-free fried rice that’s oh-so-satisfying. It all comes down to the moisture level; the hot, freshly cooked rice has more moisture and tends to stick together, while older, cooler rice is drier and less likely to clump.
With this recipe template in hand, you’ll find yourself effortlessly recreating the flavors and comfort of takeout right in your kitchen. The best part? You get to tailor it exactly to your liking. It’s a win-win situation!
Why You’ll Love It
- It’s made in a single pan (just like my Bacon and Egg Fried Rice). Which also means, minimal clean-up.
- It’s quick and easy to make. The real MVP of this recipe is cooled leftover rice. Not only does it save you precious cooking time, but it also fries up better than fresh rice since it’s less moist.
- It’s not just a side dish; it stands confidently on its own as a satisfying and complete meal.
- It’s the ultimate clean-out-the-fridge feast. Grab your protein of choice and whatever veggies you have stashed in your fridge for this takeout favorite.
These key ingredients will serve as your guide to crafting the perfectly balanced takeout-inspired dish.
- Butter: Butter is the secret to the best-tasting fried rice. It adds a delicious depth to the overall flavor profile.
- Eggs: They’ll get scrambled, adding a velvety texture and an extra layer of richness to the final dish.
- Low-sodium soy sauce: For the signature umami taste, opt for low-sodium soy sauce to control the saltiness.
- Hoisin sauce: Brings a sweet and savory taste to the dish. If you don’t have hoisin sauce, you can use oyster sauce or a combination of soy sauce and honey or brown sugar to achieve a similar flavor profile.
- Pork tenderloin: The easiest way to cut pork tenderloin is to freeze it for 10 minutes then use a very sharp knife to cut small cubes.
- Yellow onion: Yellow onions add a mild and slightly sweet flavor to the fried rice. If you don’t have yellow onions, you can use white onions or even shallots as a substitute.
- Veggies: I used frozen peas and carrots, but use whatever vegetables you have on hand. Bell peppers, snap peas, broccoli florets, bean sprouts and mushrooms are all delicious options.
- White rice: For best results, use day-old rice, as it is drier and less sticky, allowing the grains to separate easily when stir-fried. For a healthy twist, use cauliflower rice like I do in my Cauliflower Fried “Rice” with Pineapple recipe.
See the recipe card for full information on ingredients and quantities.
Pro Tip: Dice your vegetables and pork into small pieces to help them caramelize and cook evenly.
The process of making fried rice is simple and straightforward. Everything gets cooked in the same skillet or wok, just in different stages. Just like when making chicken stir-fry, the key is to have all of your ingredients ready to go before you start cooking.
- First, you’ll scramble the eggs in melted butter until they’ve reached your desired doneness. Once cooked, transfer them to a plate and set aside.
- Then, you’ll prepare the stir-fry sauce. In a small bowl, whisk together the soy sauce and hoisin sauce and set it aside.
- Next, sauté the pork. Add 2 tablespoons butter to the skillet and increase the heat to medium-high. Add the diced pork and cook until no longer pink, about 5 minutes.
- Add the vegetables. Using the same skillet, add the remaining 1 tablespoon butter then add the onions, garlic, peas and carrots and cook, stirring, until fragrant, about 2 minutes.
- Stir-fry the rice. Add the cooked and cooled white rice to the skillet along with the reserved sauce and stir to combine. Cook, stirring occasionally, until warmed through.
- Now, gently fold in the scrambled eggs.
- Garnish and serve. Once everything is thoroughly heated through, turn off the heat. Garnish with sliced scallions and sprinkle with white sesame seeds for a beautiful presentation and added texture.
- Use Day-Old Rice: One of the secrets to achieving the perfect fried rice texture is using day-old rice that has been refrigerated. The drier texture of the rice will prevent it from becoming mushy and clumpy when stir-frying.
- Prep Ingredients in Advance: Have all the ingredients chopped and ready to go before you start cooking. Stir-frying is a fast-paced cooking method, and having everything prepared ahead of time will ensure a smooth cooking process.
- High Heat Stir-Fry: Use a high heat setting when stir-frying to ensure that the ingredients cook quickly and retain their vibrant colors and flavors. A hot wok or skillet is essential for achieving that classic “wok hei” or smoky flavor associated with traditional fried rice.
- Work in Batches: If your skillet or wok is not large enough, cook the ingredients in batches. Overcrowding the pan can lead to uneven cooking and prevent the ingredients from achieving that desired caramelization.
- Get Creative and Customize: Feel free to add your favorite ingredients or make substitutions based on what you have in your fridge. You can experiment with different vegetables or proteins to create your perfect version of fried rice.
I love to round out this dish with even more veggies, like 10-Minute Garlic Bok Choy or Sautéed Mushrooms and Spinach with Spicy Garlic Sauce. To really get the takeout feel, you can (and should) serve this up with a batch of Air Fryer Egg Rolls or Easy Scallion Pancakes with Soy Dipping Sauce.
You have a couple of options when it comes to reheating your leftover fried rice so it’s just as good as the day you made it.
- Skillet or wok. Refrying it in a frying pan is easily the tastiest option, and just requires adding a bit more butter to the pan first before adding your fried rice. Then, simply stir until it’s heated through evenly. You can add a splash of water or broth to add moisture if needed. Make sure to stir continuously to prevent sticking or burning.
- Microwave. Place the fried rice in a microwave-safe container and cover it with a microwave-safe lid or damp paper towel to retain moisture. Then, microwave in short, 30-second intervals for up to 2 minutes or until heated through.
Frequently Asked Questions
I highly recommend using day-old rice for the best results. However, a quick trick to drying out freshly cooked rice is to spread it onto a baking sheet and stash it in the fridge while you prep your other ingredients.
Absolutely! You can use chicken, shrimp, beef, tofu or even a combination of meats to suit your preferences. Just ensure that whatever protein you choose is cooked thoroughly before adding it to the fried rice.
To prevent the rice from sticking, use a non-stick skillet or well-seasoned wok. Make sure the pan is adequately heated before adding the ingredients, and stir continuously while cooking to keep the rice moving.
Yes, frozen vegetables can be used. Thaw them before adding them to the dish, and keep in mind that frozen vegetables may release more water during cooking, so adjust the seasoning accordingly.
You can enhance the flavor of fried rice by using various seasonings and sauces. Add minced ginger for a zesty kick, or try adding a dash of sesame oil or chili sauce for a spicy twist. Experiment with different herbs and spices to find your favorite combination.
Toss those takeout menus and find inspiration with homemade versions of everyone’s favorite takeout recipes:
- Chinese Garlic Green Beans
- Air Fryer Cream Cheese Wontons
- 30-Minute Chicken and Broccoli Stir-Fry
- Air Fryer Egg Rolls
- Quick Chicken Chow Mein
- Pork Potstickers with Citrus-Soy Dipping Sauce
- Drunken Noodles with Chicken
Ingredients
- 4 Tablespoons unsalted butter, divided
- 2 large eggs
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons hoisin sauce
- 1 pound pork tenderloin, cut into 1/4-inch cubes
- 1 cup small diced yellow onions
- 1 Tablespoon minced garlic
- 1 1/2 cups frozen peas and carrots, thawed
- 5 cups cooked and cooled white rice (about 2 cups uncooked)
- Sliced scallions, for garnishing
- White sesame seeds, for garnishing
Instructions
- Add 1 tablespoon butter to a large skillet or wok set over medium-low heat. Once the butter has melted, add the eggs and scramble until cooked to your desired doneness. Transfer the eggs to a plate and set them aside.
- In a small bowl, whisk together the soy sauce and hoisin sauce. Set it aside.
- Add 2 tablespoons butter to the skillet and increase the heat to medium-high. Add the diced pork and cook until no longer pink, about 5 minutes.
- Add the remaining 1 tablespoon butter then add the onions, garlic, peas and carrots and cook, stirring, until fragrant, about 2 minutes.
- Add the rice and reserved sauce and stir to combine. Cook, stirring occasionally, until warmed through then fold in the scrambled eggs.
- Garnish the fried rice with scallions and sesame seeds then serve.
Kelly’s Notes
- Day-old rice really is best for this recipe in order to prevent the rice from clumping together.
- The easiest way to cut pork tenderloin is to freeze it for 10 minutes then use a very sharp knife to cut it into small cubes.
Nutrition
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So good!
I’m thrilled you enjoyed it, Amanda!
Quick, easy and tasty! Thank you :)
You are so welcome, Patti! Glad you enjoyed the recipe :)
This was delicious! Thanks!
For another nice variation on this, substitute ground pork for the chicken and mix in a healthy dollop of a spicy fruit chutney — cranberry, mango, or something similar. The fruit goes really well with the pork, and it brightens up the dish a bit. I usually brown the pork, then hit it with a mixture of soy, hoisin, minced ginger, and either sriracha and minced garlic or Vietnamese chili-garlic sauce.
I’m going to try your version soon, though. It sounds tasty!
Great twist on this simple favorite!
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Kelly, just a suggestion regarding the fried rice….a chinese chef told me years ago to get that nice brown color you see in chinese resturant fried rice…simply add a little molasses….it gives the rice a nice color and also a little flavor that you can’t quite identify but adds a little something.
This looks perfect for a quick meal – I can’t wait to try it.
Thanks for this recipe Kelly! I’ve been wanting to make fried rice for a while but didn’t really see any recipe I liked before this one. And the amount it makes is perfect (not too much).