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Pork Fried Rice

Active Time: 15 minutes
Total Time: 15 minutes
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Why we love it:

If you have to make rice from scratch, it will take longer so try to plan ahead for this one. Using precooked rice is best for the final texture of the dish but if you cook the rice fresh first, spread it out on a baking sheet and place it uncovered in the fridge for at least 30 minutes, or as long as you can.


  • 12 pound Pork Chop (boneless, finely diced)
  • 2 Tablespoons Hoisin Sauce (divided)
  • 14 cup Soy Sauce (divided)
  • 4 Tablespoons Unsalted Butter (divided)
  • 1 teaspoon Sesame Oil
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Fresh Ginger (minced, about 1” of the root)
  • 3 cloves Garlic (minced)
  • 1 Carrot (medium-sized), small dice
  • 1 Onion (small-sized), small dice
  • 5 Radishs (divided)
  • 1 bunch Radish Leaves (optional if you bought radishes without leaves)
  • 1 cup Sugar Snap Peas
  • 2 cups Edamame (frozen)
  • 2 Eggs
  • 4 cups White Rice (cooked and cooled, ideally overnight)
  • 1 Tablespoon Sriracha (to taste for serving)

Cooking Instructions

  • 1. PORK

    Use a sharp knife and dice the pork chop into small pieces - ideal is about the size of a pea. Place cubes in a small bowl. Add 1 Tablespoon of the hoisin sauce and 1 teaspoon of soy sauce. Stir to combine.

    In a large non-stick saute pan or cast iron skillet - biggest you’ve got - melt 1 Tablespoon of butter. Add the pork and let it cook, sizzling, for a few minutes until the edges of the pieces are nice and caramelized. Then stir with a spatula and cook the other sides, cooking for about 5 minutes total or until the pieces are cooked through. Scrape them into a bowl and set aside. Wipe the pan out with paper towel if anything is burned but if there are nice browned bits they can stay.

  • 2. EGGS

    While the pork is cooking, crack the eggs into a small bowl. Add a pinch of salt and ½ teaspoon of rice vinegar. When the pork is done, return the pan to medium heat, add 1 teaspoon of butter and scramble the eggs. Let them cook slowly, you’ll see them solidifying on the bottom, then scrape them back with a spatula. Let them sit untouched for about 30-45 seconds between scrapings so you get big, soft curds. The more you stir, the smaller the pieces will be. When just set, scrape out of the pan onto the plate with the pork.

  • 3. VEGGIES

    While the eggs are cooking, dice your veggies. Aim for similar sizes on the onion, carrot, and slice the sugar snap peas into thin strips. Set out the edamame and let it begin to defrost. Slice 2 radishes from your bunch into matchsticks and set aside raw for garnish. Dice the rest of them (probably 3-5 pieces) into small diced pieces like the carrots. If the leaves are green and nice looking, like you’d expect basil to look, wash them and shake them dry. Stack up the leaves and slice into ¼” thin slices.

    When the eggs are done, wipe the pan out if there are egg remnants. The return to medium heat and melt 1 ½ Tablespoons of butter. Add the carrots and onions and saute, stirring occasionally, for about 4-5 minutes.

  • 4. SAUCE

    While the carrots and onions are cooking, mince the garlic and ginger. Add to a small bowl with the remaining hoisin sauce, soy sauce, rice vinegar and sesame oil.

  • 5. RICE

    Add the rice to the pan, over the carrots, diced radish, and onions and press it down so it makes contact with the hot pan. Let it sit for 2-3 minutes to caramelize and crisp up. Then stir it well and press down again. Let it cook another 2-3 minutes this way. This time, stir it well and add the peas, edamame and sauce to the pan. Add the remaining Tablespoon of butter and the radish leaves. Stir occasionally for about 4-5 minutes total until everything is hot, browned and smelling delicious.

  • 6. PORK/EGGS

    Add the pork and eggs back to the pan and heat through, just 1-2 minutes.

  • 7. SERVING

    Divide among plates. Garnish with the raw radish and sriracha to taste.

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  • PORK:
    Omit and go vegetarian. Add seared shrimp, scallops or other cooked flaked fish. Dice a chicken breast or steak and cook it as described for the pork.
    Use tamari and seek out GF hoisin which does exist but can be hard to find.
    Use 1 teaspoon of 5 spice powder, a pinch on the meat and the rest in the sauce.
  • EGGS:
    Ok to omit.
    Brown rice or cooked grain like quinoa, farro. Cooked noodles are nice as well.
    Use coconut oil or your favorite mild oil.
    Use these if you bought the bunch and they’re in good shape! This is not an ingredient to seek out if the radishes were chopped at the store as they sometimes are.
  • PALEO:
    Mung bean noodles are (usually) paleo and would be a nice nod to a fried style dish like this. You could use zucchini noodles, cooked shredded spaghetti squash or cauliflower rice as well - precook mung bean noodles and spaghetti squash but treat the rest as written for the rice.

Prep Ahead & Use It Up

  1. Whisk together the sauce
  2. Cook and cool the rice if making it fresh – store for up to 4 days before following this recipe. Fried rice is best with leftover rice anyway! You can also use leftover takeout rice 
  3. If using pork, or other meat, leftovers work well, or cook the pork a day or two ahead
Rate this recipe:
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