You go to the Chinese takeout and what’s the one thing on the menu … besides eggrolls … that is always on the menu? Pork Fried Rice!
This is such an easy meal to make, and oh man, the flavor is incredible! You don’t have to go bonkers with ingredients, just keep them simple and adjust the seasonings to suit your own taste. It’s such a forgiving recipe that it smack you with plenty of yumminess.
Easily doubled, you can make this Pork Fried Rice for a crowd, save some for yourself, ’cause it freezes really well. I like to freeze it in individual containers, then when ready, I will thaw it in the fridge over night and warm it up for lunch the next day. Easy peasy.
For the meat, I like to marinate the sliced up pork loin for no less than 30 minutes, but you have to at least give it a dip in the marinade for about 15 minutes for best flavor. Don’t like meat? Then make only half of the marinade and add it in when you are to add in the rice and voila, it’s mighty tasty. Remember that you can use any veggies that you enjoy that are in season. Make it with chopped up broccoli, sugar snap peas and a handful of kale or spinach at the end to give a veggie boost.
Enjoy your “Take Out”!
- 1 lb Pork Tenderloin, sliced into 1/2 inch, bite size pieces
- 2 Tbsp Hoisin Sauce
- 1 Tbsp Honey
- 2 Tbsp Soy Sauce
- 1/2 tsp Chinese Five-Spice powder
- 2 Tbsp + 1 tsp Sesame Oil
- 1 small or 1/2 medium Onion, diced fine
- 4 Garlic Cloves, minced
- 1 medium Carrot, diced fine
- 3 1/2 - 4 cups White Rice, cooked
- 4 Eggs, lightly beaten
- 1/2 cup Peas, frozen or fresh
- Spring Onions, sliced
- Red Chili Peppers, sliced
- Crushed Red Chili Flakes
- Soy Sauce
- Hot Sauce
- In a large bowl, combine the pieces of Pork Loin with the Hoisin Sauce, Honey, Soy Sauce and Chinese Five Spice powder and marinate for at least 15 minutes.
- Prepare the Rice according to directions (I like to use Jasmine Rice)
- In a large skillet or wok over medium high, heat 2 Tbsp of the Sesame Oil until its hot. Add in the Onions and Garlic, giving it a stir, then add in the marinated Pork pieces (reserve any marinade), and cook, stirring until the meat starts to brown, about 5 - 8 minutes.
- Add in the Carrots, the cooked Rice and any remaining reserved marinade, stirring well to incorporate, just a couple of minutes.
- You can either scramble the Eggs in a separate non-stick skillet then add to the mixture or I prefer to make a "well" in the center of the wok, and scramble the Eggs. Once they are scrambled, incorporate into the rest of the rice mixture and add the remaining teaspoon of Sesame Oil, mixing well.
- Garnish with any or all of the following: Chives, Spring Onions, Chili slices, Crushed Chili Flakes, and/or any sauces you like.
You can easily double this recipe, just make sure that your wok is large enough to hold all of the ingredients. Not a Pork fan, just half the amount of marinade required and then add it in when adding in the rice and continue to cook from there. It's what seriously adds flavor to this dish.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.