This Chinese takeout inspired Ground Pork Fried Rice is super fast to throw together for lunch or dinner. A great use of leftover rice.
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Easy dinner alert: this ground pork fried rice is done in less than 15 minutes. It utilizes leftover rice. That’s a double whammy my friends.
Oh and it reheats well so it’s a great option for work lunches or hectic weeknights.
History of Fried Rice
This history major loves learning the background of the food I’m cooking and sharing. Here’s the story on fried rice.
It is believed that fried rice originated in the Han Dynasty in Central Asia. It then spread throughout China and eventually became a very popular dish among peasants.
When Chinese laborers migrated to the United States in the early 1900s they brought with them their humble comfort dish of fried rice.
This article gives a lovely and more detailed background of the origins of fried rice.
Make Rice Ahead of Time
When making homemade pork fried rice, it’s best to make the rice ahead of time and have it cold in the refrigerator. Why?
First, it will help the individual pieces of rice separate and get all that toasty flavor. Second, it will help prevent the pork fried rice from getting mushy.
Make it the night before or at least a few hours ahead of time. But what happens if you don’t?
It’ll be fine my friends but won’t yield that classic takeout pork fried rice. Your rice may turn out a little mushier and clumpier than normal but it will still taste great.
Ingredients for Pork Fried Rice
How to Make Pork Fried Rice
Heat a large wok or skillet over medium-high heat. Add vegetable oil and ground pork. Break up with a wooden spoon.
Season the pork with salt and pepper and cook until no longer pink. Push the pork to one side of the pan.
Break eggs into pan and scramble quickly. Cook until set and break up into small pieces. Mix in the ground pork.
Add rice and butter. Stir until combined and butter is melted.
In a small bowl, whisk together soy sauce, sugar, sesame oil and garlic then pour over the rice. Stir to coat.
Once combined, leave the rice alone for 2 to 3 minutes to allow to brown and crisp a bit. Stir and cook another 2 to 3 minutes.
Stir in frozen peas and cook 1 more minute. Serve a big ‘ole bowl of ground pork fried rice.
More Rice Dishes:
Ground Pork Fried Rice
- 1/2 Tbsp. vegetable oil
- 1/2 lb. ground pork
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 cups cooked, cold white rice
- 2 large eggs
- 2 Tbsp. butter
- 1/4 cup low sodium soy sauce*
- 1 tsp. granulated sugar
- 2 tsp. sesame oil
- 1 tsp. minced garlic
- 1 cup frozen peas
- Add vegetable oil to a large skillet or wok. Add ground pork and break up with a wooden spoon. Season with salt and pepper then cook until no longer pink. Push to the side of the pan.
- Break eggs into the empy section of the pan. Scramble and cook until set. Break up into small pieces.
- Add rice and butter to the pan and mix until ingredients are combined. In a small bowl, whisk together soy sauce, sugar, sesame oil and garlic. Pour over rice and stir until well coated.
- Cook for 2 to 3 minutes undisturbed, until browned and crispy. Stir and cook another 2 to 3 minutes undisturbed. Stir in frozen peas and cook another minute.