This Chinese pork fried rice recipe combines simple vegetables, a savory mix of common Chinese sauces, and comes together in under 30 minutes. You can prepare it in an Instant Pot, portion and freeze for later. The result is a comforting, well-balanced dish with great texture and flavor.
Best Pork Fried Rice Recipe
Authentic pork fried rice is easy to make at home using chopped vegetables, ground or minced pork, rice (jasmine recommended), and a few simple sauces. If you’re short on time, swap fresh vegetables for frozen peas, carrots, or green beans. This method yields perfectly separated grains and authentic layers of savory flavor every time.
Pork Fried Rice Ingredients
Full ingredient measurements and the complete recipe are provided in the recipe card below.
- Pork: Ground pork. If using minced pork, toss with 1 tbsp soy sauce before browning to boost flavor.
- Aromatics: Yellow onion and garlic to build the base flavor.
- Veggies: Carrots and green peas. Optional additions: green beans, corn, or mushrooms.
- Eggs: Scrambled eggs folded in at the end for richness and texture.
- Sauces: Dark soy sauce and low-sodium soy sauce. Tamari or coconut aminos can be substituted.
- Sesame oil: A small amount of toasted sesame oil added at the end enhances aroma.
- Cooking fat: Avocado oil or extra light olive oil.
- Liquid: Water for cooking the rice in the Instant Pot.
- Optional garnish: Chopped green onion (green parts only).
Tips for success
- Rinse the rice: Rinse jasmine or basmati rice under running water until the water runs clear to remove surface starch and prevent gumminess.
- Choose long-grain rice: Jasmine or basmati gives the best separation of grains; avoid short-grain sticky rice.
- Brown the pork: Proper browning adds depth and savory complexity.
- Measure consistently: Use the same cup to measure rice and water when cooking.
- Finish off the dish: Add the sauces, peas and scrambled eggs after pressure cooking, then toss gently so the rice is evenly coated.
- Avoid over-stirring: Excessive stirring can break the grains and make the rice mushy.
- Adjust seasoning: Taste before serving and add a final splash of soy sauce or sesame oil if needed.
How to make pork fried rice
The detailed step-by-step instructions with exact measurements and a short video are included in the recipe card below.
Step 1 — Scramble eggs and brown pork
- Scramble eggs: On sauté mode (high) in the Instant Pot, heat oil and quickly scramble beaten eggs. Transfer to a bowl and set aside.
- Brown pork: Add more oil, sauté onion and garlic, then brown the ground pork. Cancel sauté mode when done.
Step 2 — Deglaze pot and layer rice
- Deglaze: Add water and scrape the pot to loosen any browned bits to prevent the burn error.
- Layer rice: Rinse and drain jasmine rice thoroughly, then spread it in a single layer over the pork. Do not stir.
Step 3 — Pressure cook and fluff rice
- Pressure cook: Place diced carrots on top of the rice. Secure lid and cook on high pressure for 4 minutes, then allow a 10-minute natural release.
- Fluff: Open carefully, add thawed peas, and gently fluff the rice with a fork.
Step 4 — Add sauces and eggs
- Mix sauces: Whisk dark soy, low-sodium soy, and toasted sesame oil. Pour over the rice and gently toss until well coated. Fold in the scrambled eggs and let the rice rest 5–10 minutes before serving. Garnish with green onion.
Stovetop method
- Scramble eggs in a hot wok and set aside.
- Brown ground pork in the same wok and set aside.
- Sauté onion and garlic, then add diced vegetables and stir-fry until crisp-tender.
- Add chilled leftover rice, peas, sauces and sesame oil; stir-fry briefly to coat the rice.
- Return the pork and eggs to the wok, mix well and serve garnished with green onion.
What to serve with pork fried rice
Pork fried rice works as a complete meal on its own, but it pairs well with spicy condiments like sriracha or chili garlic sauce, or sides such as stir-fried bok choy, Chinese cucumber salad, dumplings, egg rolls, potstickers, egg drop soup, or a simple fried egg.
Leftovers & storage
Fridge: Store in airtight containers for up to 5 days.
Freezer: Freeze for up to 3 months in portioned freezer-safe bags for easy thawing.
How to reheat
Microwave: Reheat until warmed through.
Stovetop: Reheat in a skillet over medium-high heat, stirring frequently to prevent sticking.
FAQs
The key is the sauce blend—soy sauce combined with a savory element like oyster sauce provides depth and umami.
White jasmine rice is most commonly used for its fragrance and grain separation.
Neutral, high-heat oils like avocado, peanut, or extra light olive oil work best.
Mushy rice usually results from overcooking or excessive stirring. Use properly cooked, rinsed rice and handle gently.
More Asian takeout recipes you might like
- Instant pot pork lo mein.
- Instant pot drunken noodles.
- Authentic chicken lo mein.
- Instant pot ramen stir fry.
- Instant pot pad Thai.
- Instant pot shrimp and broccoli.
- Thai peanut chicken (Instant Pot).
- Instant pot sweet and sour pork.
- Instant pot egg roll in a bowl.
- Instant pot cashew chicken.
- Instant pot sweet and sour meatballs.
- Instant pot chicken teriyaki.
- Instant pot stir fry shrimp.
- Instant pot orange chicken.
- Instant pot Chinese chicken and broccoli.
- Instant pot Mongolian chicken.
- Instant pot chicken fried rice.
I LOVE HEARING FROM YOU! If you try this Chinese pork fried rice, leave a comment and rating to let me know how it turned out or what changes you made. Subscribe to the newsletter for new recipes each week.
Chinese Pork Fried Rice Recipe
10 minutes
15 minutes
25 minutes
6 people
487kcal
Watch Recipe Video
Ingredients
- 2 cups Jasmine Rice (rinsed and drained)
- ½ pound Ground Pork
- 1 cup Onion (roughly chopped)
- 1 tbsp Garlic (minced)
- 1 cup Carrots (diced)
- ¾ cup Green Peas (thawed)
- 3 Eggs (beaten)
- 4 tbsp Olive Oil (extra light)
Sauces
- 1.5 tbsp Dark Soy Sauce
- 2 tbsp Soy Sauce (low sodium)
- 1 tsp Toasted Sesame Oil
Liquid
- 2 cups Water
Instructions
Scramble eggs
- Beat eggs until smooth. On sauté (high) heat, add 2 tbsp oil and scramble eggs until cooked. Transfer to a bowl.
Brown ground pork
- Add 2 tbsp oil, sauté onion 1 minute, add garlic 1 minute, then add ground pork and brown. Cancel sauté mode.
Deglaze pot
- Pour in water and scrape the bottom and sides of the pot to remove any stuck bits.
Rinse & drain rice
- Rinse rice until water runs clear to remove surface starch; drain in a colander.
Pressure cook
- Spread drained rice over the pork, layer diced carrots on top. Secure lid and cook on high pressure for 4 minutes. Allow 10 minutes natural release, then carefully open.
Add sauces & scrambled egg
- Add thawed peas and gently fluff rice. Whisk dark soy, light soy, and sesame oil and pour over the rice. Toss gently to coat, fold in scrambled eggs, and let rest 5–10 minutes. Garnish with green onion and serve.
Notes
- Rinse rice: Rinse well to keep the rice fluffy and light.
- More flavor: Tossing pork with 1 tbsp soy sauce before browning adds extra depth.
- Gluten-free option: Use tamari instead of regular soy sauce.
- More veggies: Add green beans, corn, or mushrooms along with the carrots.
- Spicy variation: Add 1–2 tsp red pepper flakes with the sauces.
- Brown rice: Not recommended here—brown rice requires different cooking time.
- Salt: Soy sauce contains salt, so add extra salt sparingly.
Calorie and nutrition details are provided as estimates.