Pork And Egg Fried Rice Recipe | Better Than Takeout Tonight

If there’s one dish that brings comfort, speed, and big flavor together in a single pan, it’s Pork and Egg Fried Rice. This is weeknight cooking at its happiest: tender bites of savory pork, fluffy ribbons of egg, and perfectly separated grains of rice that drink up just the right amount of soy, aromatics, and sesame. You’ll hear a gentle sizzle from the pan, smell the garlic and ginger bloom, and know you’re moments away from something deeply satisfying.

This recipe is designed to be approachable whether you’re working with a well-seasoned wok or a sturdy skillet. You’ll learn how to keep the rice bouncy, the eggs soft, and the pork flavorful—without soaking everything in sauce or ending up with something mushy. Consider this your friendly, step-by-step guide to a staple you’ll come back to often, with tips to help it taste like it came from your favorite takeout spot (but fresher, and likely faster).

Why This Pork and Egg Fried Rice Deserves a Spot on Your Table

Pork and egg fried rice is special because it balances comfort and brightness in every bite. The savory richness of pork grounds the dish, while the eggs add silkiness and the vegetables bring color and crunch. The magic of fried rice is that it’s adaptable, thrifty, and consistently delicious—and once you master the technique, it becomes a reliable canvas for whatever you have on hand. It’s also a crowd-pleaser, equally at home as a main course or a generous side alongside stir-fried greens or a simple soup.

What You’ll Need for Pork and Egg Fried Rice

• 4 cups day-old cooked long-grain rice — Cold, dry rice fries up fluffy and separate; fresh rice tends to clump.
• 10 oz (300 g) ground pork or finely diced pork shoulder — Juicy protein that brings savory depth and meaty texture.
• 3 large eggs — Add silkiness and extra protein; they coat the rice and create those golden ribbons.
• 1 cup mixed vegetables (peas, diced carrot, corn, or bell peppers) — For color, nutrients, and sweetness to balance the savory notes.
• 4 scallions (green onions), thinly sliced — Aromatic freshness; whites for stir-fry base, greens for garnish.
• 3 cloves garlic, minced — Foundational aroma that perfumes the dish.
• 1-inch piece fresh ginger, minced — Bright, peppery lift that cuts through richness.
• 2–3 tbsp neutral high-heat oil (canola, peanut, or avocado) — Ensures proper searing without smoking.
• 2 tbsp light soy sauce — Salty base seasoning that penetrates rice and pork.
• 1 tsp dark soy sauce — Adds a hint of sweetness and a deeper color; optional but lovely.
• 1 tbsp oyster sauce — Savory-sweet complexity that rounds out the flavor.
• 1 tsp toasted sesame oil — Nutty finish; use at the end for aroma.
• 1/4 tsp white pepper — Gentle heat and classic fried rice character.
• 1 tsp rice vinegar or Shaoxing wine — A quick splash brightens and deglazes.
• Salt and sugar, to taste — A pinch of sugar can balance the saltiness; salt is for final adjustment.
• Optional: chili flakes or a sliced fresh chili — For a subtle kick if you like heat.

How to Cook Pork and Egg Fried Rice, Step by Step

1. Prep the rice. If you’re using leftover rice straight from the fridge, break up any clumps with your fingers so the grains separate. If you only have fresh rice, spread it on a tray and let it cool completely, then refrigerate uncovered for at least 30 minutes to dry.
2. Whisk the eggs. Crack the eggs into a bowl with a pinch of salt and a splash of water. Beat until just combined; the water creates steam and helps the eggs stay soft.
3. Mix your sauces. In a small bowl, stir together light soy, dark soy, and oyster sauce. Keep the sesame oil separate to add at the end.
4. Heat the pan properly. Set a large wok or 12-inch skillet over medium-high heat until it’s hot. Add 1 tablespoon of oil and swirl to coat. A well-heated pan is essential for nonstick stir-frying and a light smoky aroma.
5. Scramble the eggs. Pour in the beaten eggs and let them set for 5–10 seconds. Push and fold with a spatula to form soft curds. Transfer the eggs to a plate while they’re still slightly underdone; they’ll finish later.
6. Brown the pork. Add another tablespoon of oil to the pan. Add the ground or diced pork in an even layer and let it sear undisturbed for 1–2 minutes. Break it up and continue cooking until browned with some crispy edges. Season lightly with salt and white pepper.
7. Add aromatics. Push the pork to one side. In the open space, add a small drizzle of oil if needed and toss in the garlic, ginger, and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant but not burned.
8. Vegetables go in. Add the mixed veggies and stir-fry 1–2 minutes until just tender and bright. If using frozen peas/corn, add them straight from the freezer; they’ll thaw quickly.
9. Rice time. Add the rice, breaking up any remaining clumps. Spread it out and let it sit for 30–45 seconds to lightly toast before stirring; this helps develop flavor and keeps the rice from turning gummy.
10. Season and toss. Pour in your soy–oyster sauce blend around the edges of the pan so it sizzles on contact. Toss the rice vigorously to coat every grain. Taste and adjust with a pinch of sugar if it seems overly salty, or a little more soy if it needs more savoriness.
11. Reunite the eggs. Return the soft-scrambled eggs to the pan, breaking them up gently with your spatula. Fold through until evenly distributed.
12. Finish with fragrance. Add the sesame oil and the green parts of the scallions. If you like heat, sprinkle in chili flakes. Give everything a final toss.
13. Optional deglaze. If there are browned bits on the pan, splash in the rice vinegar or Shaoxing wine and scrape gently. This adds brightness and captures every bit of flavor.
14. Serve hot. Transfer immediately to plates or a warm serving bowl. The rice should be steamy, the grains distinct, and the aroma irresistible.

Prep, Cook, and Serving Timeline

• Prep time: 15–20 minutes (includes chopping aromatics and breaking up rice).
• Cook time: 12–15 minutes.
• Total time: About 30–35 minutes.
• Servings: 4 generous portions as a main, 6 as a side.
• When it’s ready: The dish is done when the rice is hot and steamy, the grains are separate, the eggs are just-set, and everything tastes balanced—savory with a hint of sweetness and nuttiness from sesame oil.
• Leftovers: Cool quickly and refrigerate in an airtight container for up to 3–4 days. Reheat in a hot skillet with a teaspoon of oil (best texture) or microwave until piping hot.

Pro Tips for Fluffy, Flavorful Fried Rice

• Use day-old rice. Cold, drier grains fry best and won’t clump. If fresh, chill it first to remove surface moisture.
• Heat matters. A thoroughly preheated pan and high-heat oil help develop gentle smokiness and prevent sticking.
• Cook in stages. Eggs come out early, pork browns next, aromatics bloom briefly, then rice and sauces. This layering builds flavor and avoids overcooking.
• Don’t drown the rice in sauce. The goal is well-seasoned grains, not soggy ones. Add sauces gradually and taste as you go.
• Let the rice sit. After adding rice, a short pause before stirring encourages a bit of toasty character.
• Balance your flavors. If it tastes flat, add a pinch of sugar or a splash of rice vinegar. If it’s too salty, toss in more plain rice or extra veggies.
• Knife work pays off. Keep vegetables small and consistent so they cook quickly and evenly.
• Finish with aromatics. Sesame oil and scallion greens at the end protect their fragrance and color.
• Make it yours. Try a handful of bean sprouts, a dash of chili crisp, or diced pineapple for a sweet-tart twist.

Nutrition at a Glance

These numbers are rough estimates for one of four servings, based on typical ingredients and amounts used in this recipe. Actual values will vary with brand and portion size.

• Calories: ~560 per serving
• Protein: ~21 g
• Carbohydrates: ~52 g
• Total Fat: ~29 g
• Saturated Fat: ~8–9 g
• Fiber: ~3 g
• Sugars: ~4–5 g
• Sodium: ~900–1,000 mg (adjust soy sauce to taste)

Make it lighter: Use leaner pork, add more vegetables, and reduce oil by a teaspoon. Make it higher protein: Add an extra egg or two and a handful of edamame.

Your Questions, Answered

Can I use brown rice or jasmine rice instead of long-grain white?

Yes. Brown rice adds a nutty chew and more fiber; just be sure it’s fully cooked and chilled. Jasmine works beautifully too, offering fragrance and light stickiness—just dry it well before frying.

What’s the best way to reheat leftover fried rice?

For best texture, reheat in a hot skillet with a teaspoon of oil, stirring until steaming and re-crisped in spots. The microwave also works; cover loosely and heat in short bursts, stirring once or twice.

How can I make this gluten-free?

Use tamari or a certified gluten-free soy sauce and choose a gluten-free oyster sauce alternative. Everything else in the recipe is typically gluten-free, but always check labels.

A Warm Closing Note

Cooking Pork and Egg Fried Rice is about more than a quick dinner—it’s about breathing life into simple ingredients with a hot pan and a few thoughtful touches. With every batch you make, you’ll refine your rhythm: the brief pause that toasts the rice, the quick bloom of aromatics, the last flourish of sesame oil. Share it at the table with people you love, or enjoy a bowl at the counter after a long day. It’s humble, it’s hearty, and it has a way of making an ordinary evening feel a little brighter. Happy cooking—and here’s to many more bowls of golden, comforting fried rice ahead.