Pork Fried Rice

Awesome recipe! Requires prep, so read through it before you are ready to make it!


  • 3 1/2 cups cooked and cooled rice (cook the day before and cool in fridge until time to use)
  • 1 1/2 pounds cooked Chinese roasted pork, cut into small cubes
  • 3 large eggs, lightly beaten
  • 1/4 cup frozen (or canned) peas and carrots
  • 1 teaspoon garlic powder
  • 1 chopped white onion
  • 1/4 cup soy sauce
  • 3 tablespoons olive oil, divided
  • 1 tablespoon rice wine vinegar (or rice vinegar)
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • kosher salt and freshly ground pepper, to taste


  1. In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.
  2. Heat 2 tablespoons olive oil in a large wok or skillet over medium heat. Add onions and saute until tender. 5-7 minutes.
  3. Transfer onions to a plate and set aside.
  4. Pour beaten eggs into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as onions.
  5. Heat remaining olive oil in skillet and, once hot, stir in leftover rice.
  6. Use your spatula to form an even layer and let the rice cook, untouched, until semi-browned and crispy.
  7. Flip rice over to brown the other side, then return onions and scrambled eggs to the wok along with the diced pork and peas and carrots.
  8. Pour in soy sauce mixture and toss to coat.