Kitchen notes · a little help before you start

Pork Fried Rice

Name: Pork Fried Rice
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb pork tenderloin, cut into bite sized cubes; 1 tbsp light brown sugar; 1 tbsp + 1 tsp sesame oil; 2 tbsp + 3 tbsp low sodium soy sauce; 2 tsp cornstarch; 2 tbsp butter, divided; 3 each large eggs, whisked; 2 each medium carrots, diced; 1 each small onion, diced; 3 cloves garlic, minced; 1 cup peas; 4 cups cooked and cooled white rice; 2 tbsp oyster sauce

Golden pork and soft egg make this fried rice especially satisfying, with sweet peas and carrots scattered through the grains. Sesame and oyster sauce give it a rich, savory finish, while the browned rice edges add a little bite.

Prep: 10 min
Cook: 20 min
Total: 45 min
Original yield: Serves 4
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseChinesePorkAsianPrep: 15 minutes or lessTotal: 31–60 minutesRice dishes

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: Chinese · Asian
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Rice dishes

A few quick notes

1. Brown pork undisturbed

Leave the pork alone for its first two minutes in the hot skillet before turning it to finish.

2. Scramble eggs separately

Cook the eggs in butter and remove them before softening the carrots and onion in the same pan.

3. Brown the cold rice

Saute the cold rice and peas until the rice begins to brown before returning the pork and eggs.

Get to know the ingredients

Pork

Cut tenderloin into bite size cubes before coating with the short brown sugar and soy marinade.

Rice

Start with cooked and cooled white rice, adding it to the skillet after the garlic and vegetables.

Butter

Divide the butter between scrambling the eggs and cooking the carrots and onion before adding the rice.

The last little job

Heat everything together

Return the pork and eggs with the sauces and sesame oil, then stir until heated through and serve.

A little more help as you go

Remove cooked pork

Set the browned pork aside while you cook the eggs and vegetables, returning it near the end.

Add garlic after vegetables

Let the carrots and onion soften before stirring in garlic for another minute of cooking.

A few questions you might have

Does the rice need to be cold?

The directions use cold rice that has already been cooked and cooled before it goes into the skillet.

When do I add the cooked eggs?

Return them with the cooked pork after the rice and peas have begun to brown in the skillet.

What gives the rice its finishing flavor?

Stir in soy sauce, oyster sauce and sesame oil when you return the pork and eggs to the pan.

How do I brown the pork?

Leave it undisturbed for two minutes, then turn and cook until golden outside and cooked through.

When does garlic go in?

Add it after the carrots and onion are tender and cook another minute before adding the cold rice.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: chefsavvy.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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