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Chinese

Pork Fried Rice

Pork tenderloin is cooked to 145°F and rested 3 minutes, then tossed with cold rice, egg, peas, and scallions. Everything stays in one skillet.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Jump to recipe
Skillet of pork fried rice with egg, peas, carrots, and scallions

Why you’ll love it

  • Pork tenderloin is done at 145°F, then needs a 3-minute rest before it goes back into the rice.
  • Cold rice fries into separate grains. Hot fresh rice clumps.
  • Eggs scrambled in the same skillet coat the rice.
  • Soy sauce and sesame oil season the dish without a second pan.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the pork dry and season it with the kosher salt and black pepper.

  2. 2

    Heat 1 tbsp of the vegetable oil in a large skillet over medium-high heat. Cook the pork until the cubes reach 145°F in the center, about 4 minutes.

  3. 3

    Move the pork to a plate and rest 3 minutes.

  4. 4

    Add 1 tbsp oil to the skillet. Scramble the eggs until just set. Move them to the plate with the pork.

  5. 5

    Add the remaining oil. Cook the carrot 2 minutes. Add the peas, garlic, and ginger and cook 1 minute.

  6. 6

    Add the cold rice and soy sauce. Toss until the rice is hot and coated, about 3 minutes.

  7. 7

    Return the rested pork and the eggs. Drizzle with the sesame oil, fold in the scallions, and serve.

Pro tips

  • Rest the pork the full 3 minutes. Cutting into it early spills the juices onto the board instead of into the rice.
  • 145°F is the pull temperature for tenderloin. It will rise a little as it rests.
  • Break up rice clumps before they hit the pan or you will fry bricks of rice.

Easy substitutions

Pork tenderloin
Pork loin, cubed, still cooked to 145°F and rested 3 minutes
Soy sauce
Tamari
Peas
Diced zucchini

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm in a skillet with a teaspoon of oil until the pork is hot, 165°F for leftovers.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
548
Protein
36 g
Carbs
56 g
Fat
20 g
Fiber
4 g

Budget friendly · One Pan, Stovetop · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients