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Easy Crispy Pork Fried Rice Recipe with Vegetables Perfect for Quick Meals

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A quick and easy pork fried rice recipe featuring crispy pork, fresh vegetables, and day-old jasmine rice for the perfect texture. Ideal for busy weeknights and family gatherings.

Ingredients

Scale
  • 1 lb pork shoulder or pork belly, thinly sliced
  • 4 cups cooked jasmine rice, preferably day-old
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas (or fresh if in season)
  • 3 green onions, sliced thin
  • 2 cloves garlic, minced
  • 1/2 cup red bell pepper, diced (optional)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons oyster sauce (or hoisin sauce as substitute)
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons vegetable oil or peanut oil
  • 2 eggs, beaten
  • Freshly ground black pepper, to taste
  • Pinch of salt, to taste

Instructions

  1. In a bowl, toss the thinly sliced pork with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, a pinch of black pepper, and 1 teaspoon vegetable oil. Marinate for at least 15 minutes or up to 1 hour in the fridge.
  2. Dice carrots and red bell pepper, slice green onions, mince garlic, and have cooked jasmine rice ready. Rinse frozen peas under warm water to thaw if using.
  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add pork slices in a single layer and cook without stirring for 2-3 minutes to sear and crisp edges. Toss and cook another 2 minutes until cooked through and golden. Remove pork and set aside.
  4. Lower heat to medium, add a little oil if needed, pour in beaten eggs, and scramble quickly until just set. Remove eggs and set aside with pork.
  5. Add another tablespoon of oil to the pan, toss in garlic, carrots, and red bell pepper, stir-fry for 2-3 minutes until fragrant and slightly tender. Add peas and green onions and cook for 1 more minute.
  6. Increase heat to high, add rice in batches, breaking up clumps with spatula. Stir-fry and press rice down gently to encourage crisping, about 4-5 minutes total until slightly crunchy on the bottom.
  7. Return pork and eggs to the wok with rice and vegetables. Pour in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and drizzle toasted sesame oil. Toss thoroughly and cook for another 2 minutes. Adjust seasoning with salt and pepper as needed.
  8. Give a final toss, garnish with extra sliced green onions if desired, and serve hot.

Notes

Use day-old rice for best crispiness. Do not overcrowd the pan to avoid steaming. Add soy and oyster sauce gradually and taste as you go. Sesame oil is best added at the end to preserve aroma. For gluten-free, substitute soy sauce with tamari and oyster sauce with mushroom sauce. Protein swaps include tofu, chicken, or shrimp. To keep rice crispy, press gently against pan and avoid constant stirring.

Nutrition

Keywords: pork fried rice, crispy pork, fried rice with vegetables, quick meals, easy dinner, weeknight recipe

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