Print

Easy Crispy Pork Fried Rice

easy crispy pork fried rice - featured image
Print Recipe

A quick and easy recipe for restaurant-style crispy pork fried rice with a perfect balance of flavors and textures. Perfect for busy weeknights or casual meals.

Ingredients

Scale
  • 8 ounces pork belly or pork shoulder, diced small
  • 4 cups cooked white rice, preferably day-old
  • 2 tablespoons vegetable oil (grapeseed or canola preferred)
  • 2 large eggs, beaten
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce (light soy sauce, low sodium preferred)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
  • ½ cup frozen peas and carrots, thawed (optional)

Instructions

  1. Dice about 8 ounces (225 g) of pork belly or shoulder into small, bite-sized cubes. Pat dry with paper towels to remove excess moisture. Season lightly with salt and pepper. Let it rest while you prep other ingredients.
  2. Heat 2 tablespoons (30 ml) of vegetable oil in a large wok or skillet over medium-high heat. Add the pork cubes and fry, stirring occasionally, until golden brown and crispy on all sides—about 8-10 minutes. Remove pork with a slotted spoon and drain on paper towels. Leave the rendered fat/oil in the pan.
  3. Lower the heat to medium. Pour beaten eggs (2 large, about 100 g) into the pan and scramble gently until just set but still moist—about 1-2 minutes. Remove and set aside with the pork.
  4. Add minced garlic (2 cloves) and the white parts of 3 green onions to the pan. Stir-fry for 30 seconds until fragrant. Toss in thawed peas and carrots (½ cup / 75 g) if using, and stir-fry for 2 minutes until tender but still bright.
  5. Crumble 4 cups (about 600 g) of cold, cooked white rice into the pan. Stir-fry, pressing down occasionally to get some crispy edges, for about 5-7 minutes. Return pork and scrambled eggs to the pan. Add 3 tablespoons (45 ml) soy sauce, 1 tablespoon (15 ml) oyster sauce (optional), and a splash (1 teaspoon / 5 ml) of sesame oil. Stir everything thoroughly to combine and heat through. Taste and adjust seasoning with salt and pepper as needed.
  6. Toss in the green parts of the sliced green onions and give a final stir. Remove from heat and serve immediately with extra soy sauce on the side if desired.

Notes

Use day-old rice for best texture. Do not overcrowd the pan to ensure crispiness. Render pork fat fully for crispy edges. Scramble eggs separately to keep them fluffy. Adjust soy and oyster sauce gradually to taste. For gluten-free, use tamari and gluten-free oyster sauce. Freshly cooked rice can be used but may be less crispy.

Nutrition

Keywords: crispy pork fried rice, easy fried rice, pork belly recipe, restaurant-style fried rice, quick dinner, weeknight meal

Find it online: https://bitefuljoy.com/easy-crispy-pork-fried-rice-recipe-5-steps-for-restaurant-style-taste/