Create the ultimate transformation story with this 15-minute Roast Pork Fried Rice that turns leftovers into legends! Pork is easily the most flavorful protein powerup you could add to your fried rice - and when you’re using leftover Char Siu Pork - it’s game over! You just won in life. Morning, noon, and night (yes, including late night), devour cheap & indulgent meals that create minimal dishes and maximum joy!
🥘 What’s in Leftover Pork Fried Rice?
I mean, who DOESN’T like pork?? Well, maybe except vegetarians… and that’s why we have Vegetarian Fried Rice lol. They gotta eat good too!
Char Siu Pork is a caramelized Chinese BBQ that’s sweet, salty, and gloriously fatty. It also gives that signature red color to Chinese pork fried rice. If you haven’t tried it, you have. not. lived! Okay, maybe I’m being a little dramatic… BUT it’s a super popular & delicious Asian Takeout Meal. Annnd it happens to be really easy to make at home (plus it makes your house smell AMAZING)!
Okay, on to the other important ingredients…
- Regular Soy Sauce is the base of the seasoning sauce. We’re using regular soy sauce, not light or low-sodium soy sauce. Bring on the saltiness!
- Dark Soy Sauce gives dishes a rich deep golden color. Unlike regular soy sauce, it’s primarily used for the color it gives, rather than flavor. You can find it at any local Asian market and will give your fried rice that restaurant-quality look. If you can’t find it, your fried rice will look paler in color but still yummy AF, so don’t sweat it.
- Shaoxing Wine is a Chinese cooking wine used to deglaze the pan and enhance the rest of the flavors in your char siu pork fried rice. It’s a very common ingredient in Chinese restaurants, so if you want to level up your fried rice game, this is it!
- Oyster Sauce is a staple in Asian cuisine! It’s sweet, saly, and umami.
- Sesame Oil is a seasoning to finish the fried rice at the end for a deep nutty flavor. Note that it’s not a cooking oil!
- Vegetables: This is your chance to use up any lonely vegetables hanging out in the back of your fridge plotting their escape. Just use vegetables that don’t release a lot of moisture so your pork fried rice doesn’t turn mushy and soggy. Alternatively, frozen vegetables work too because you save time chopping & can always have it on hand for last-minute One-Pot Dinners!
See recipe card for quantities.
Best Type of Rice for Fried Rice?
Jasmine rice or long-grain rice is the best type of rice to use for flakey restaurant-style fried rice. Short or medium-grain rice is much stickier and easily creates clumps while cooking.
Cold dry rice is best, that’s why leftover rice is ideal! You want rice with less moisture because it’s easier to break up and more importantly, soaks up all that liquid seasoning much easier without turning mushy or soggy.
If you don’t have cold leftover rice, cook your rice with a little less water so it comes out drier. Then spread it out on a baking sheet or large surface to further dry out & cool completely. You can even pop it in the fridge to speed up the process!
👩🏽🍳 Key Tips
- Break Up Clumps: Before tossing the rice into the pan, break up any chunks of rice so it cooks and absorbs your seasonings evenly.
- Season Oil with Aromatics: Infuse your cooking oil with the garlic and onions for an even more flavorful roast pork fried rice! Keep a close eye on cooking the garlic because it easily burns and you’ll have to start over because it’ll overpower the rest of the flavors.
- Cook on High & Avoid Overcrowding: Excess moisture isn’t your friend in stir-fries because it’ll lead to a soggy mushy meal. Cook on high or medium-high heat to toast your ingredients and evaporate moisture. Also, overcrowding creates steam, so use your biggest pan or wok to let steam easily escape!
🔪 How to Make Roast Pork Fried Rice
Like all stir-fries, this easy pork fried rice recipe moves quickly! Have all your ingredients ready to go and within arm’s reach. You don’t want to be prepping and cooking, otherwise, you’ll end up with sad burnt fried rice.
Step 1: Cook Eggs. Heat a wok on medium-high heat with about a tablespoon of oil, then pour in the eggs. Once the edges start to set, use a spatula to push the edges to the center. Continue until the eggs are cooked, then remove and set aside.
Step 2: Cook Pork, Aromatics, & Veggies. Add a little more oil if the wok looks dry, then toss in char siu pork. Stir-fry for a few seconds, or until the pork is tender and heated through.
Add onions & cook for a few seconds until the onions turn translucent, then toss in garlic, Cook for a few more seconds & keep a close eye so the garlic doesn’t burn.
Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender but still crisp. If you’re using frozen veggies, cook until the excess liquid has evaporated.
Step 3: Add Rice & Seasoning. Toss in the rice, break up any chunks of rice, then toss with the pork and aromatics. Let the rice toast for about 30 seconds, then increase the heat to high and pour the sauce along the edges of the wok to create a char.
Continue to toss the fried rice until the sauce is absorbed into the rice, then spread into an even layer in the wok & allow it to sit for about 30 seconds so the sugars can caramelize.
Step 4: Add Eggs & Sesame Oil. Add the eggs back in, drizzle sesame oil, and stir-fry to combine. Turn off the heat, garnish with green onions, & enjoy!
💭 Recipe FAQs
Store any leftover pork fried rice in an airtight container in the fridge for up to 4 days (pssst, this is why it’s also great for meal prep!)
To reheat, stir-fry in a pan or wok with a splash of water or microwave until warm.
Chinese restaurants use large woks cooking on high heat to create “wok hei”, a charred smoky flavor, and Shaoxing wine to deglaze the pan. MSG is also a common ingredient to enhance the flavors in dishes!
Char siu pork is commonly used in roast pork fried rice and the red food coloring in the marinade gives the ruby red color.
🍚 Craving More Fried Rice?
- This Chicken Fried RicHomemade Chicken Fried Ricee is your Friday night BFF when all you want to do is sink into the couch & do nothing. Veg out with this one-pot meal aka less dishes!
- When you're ballin' on a budget, raise the steaks with this cheap and filling Steak Fried Rice that's perfect for meal preps too!
- Satisfy seafood lovers with this quick Shrimp Fried Rice that makes plain fried rice feel fancy - without extra effort.
- Make fried rice using only pantry staples with this 5-minute Egg Fried Rice or give it a quick glow-up with Golden Fried Rice served to impress! If you're feeling "healthy", toss in some veggies as an easy Vegetable Fried Rice!
- Spice up your meals with Bacon Kimchi Fried Rice or Tuna Kimchi Fried Rice that's tangy, spicy, and oh-so-delicioussss!
- This easy Adobo Fried Rice transforms leftover chicken adobo into tomorrow's breakfast with tender shredded chicken and caramelized onions!
🥗 What to Serve with Pork Fried Rice
Let's Get Cooking!
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Roast Pork Fried Rice
Ingredients
Sauce
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 4 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon white pepper
Ingredients
- 8 ounces char siu pork sliced to bite-sized pieces
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil if the wok looks dry, then toss in char siu pork. Stir & cook for a few seconds, or until meat is heated through.
- Add onions & cook for a few seconds until the onions turn translucent, then toss in garlic, Cook for a few more seconds & keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Notes
- Rice: Cold day-old rice is best since it absorbs soy sauce and other seasonings much easier without turning mushy. Jasmine or any long-grain rice creates flakey takeout-style fried rice. Short and medium-grain rice is much stickier and clumps.
- If using freshly cooked rice scroll to the blog post above on how to prep your rice so it doesn't turn mushy or soggy!
- Regular and Dark Soy Sauce: Regular soy sauce is used for its saltiness. Dark soy sauce makes your fried rice that deep rich color. You can easily find dark soy sauce at local Asian markets or online. If you skip it, just keep in mind your fried rice will be much lighter in color.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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