Pork Fried Rice

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Author Dina Polyashov


  • 2 cups uncooked white rice
  • 2 cups water to
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 1/2 cups onion diced (about 1 medium onion)
  • 1 1/2 cups ham diced
  • 1 cup carrot diced (about 2 medium carrots)
  • 1 1/2 tbsp white sugar
  • 1 cups frozen petite green peas
  • 1 cup frozen sweet corn
  • 1/2 cup + 2 tbsp low sodium soy sauce
  • 2 tbsp milk
  • 3 eggs
  • pinch of salt and pepper to taste


  • Rinse 2 cups of rice with water about 2-3 times. Rinsing the rice will remove some of starch that causes rice to be sticky. Place the rinsed rice in a rice cooker and add 2 cups of water. Once the rice is cooked, remove from the rice cooker and set aside.
  • Heat olive oil in a wok over medium-high heat. Add minced garlic and stir for about 20 seconds. Add in the diced ham and keep stirring until it begins to caramelize. (about 3 minutes)
  • Add in the diced onion and carrots and stir until the carrot softens and onion is translucent. Stir in the soy sauce, sugar, peas, corn, and mix just until evenly distributed. Then stir in the rice.
  • In a bowl or large measuring cup whisk the eggs, milk and a pinch of salt and pepper. Pour the eggs in a small greased frying pan and make it into a scramble.
  • Using a wooden spoon, break up the scrambled eggs into smaller pieces and stir it into the fried rice.


Adding the egg scramble is optional. You can chop the vegetables the night before to save you some time when making the fried rice.