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Pork Fried Rice

This easy Pork Fried Rice Recipe is a delicious and perfect family meal! This fried rice is made with an addition of egg for extra flavor.
Course Main Course
Cuisine Asian
Keyword fried rice, pork fried rice
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 239.78kcal
Author Dina Polyashov


  • 2 cups uncooked Calrose rice
  • 2 cups water
  • 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 granulated sugar
  • 1 cups frozen 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


Cook the rice

  • Rinse 2 cups of rice with water about 2-3 times. Rinsing the rice will remove some of the starch that causes the 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.

Cook the garlic and pork

  • Heat olive oil in a large 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)

Stir fry the vegetables

  • 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.

Add the scrambled eggs and 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 cook it into a scramble.
  • Using a wooden spoon, break up the scrambled eggs into smaller pieces and stir it into the fried rice.


Make fried rice ahead of time

You can chop the vegetables the night before to save you some time when making the fried rice the next day. That way all you have to do is toss everything into the wok!

How to freeze pork fried rice

Spread the cooked and cooled rice on as many baking sheets you have on hand. You want ti make it a very thin layer and freeze it for about 4 hours, then break it up and place it into freezer-friendly plastic bags. 


Calories: 239.78kcal | Carbohydrates: 34.38g | Protein: 9.89g | Fat: 6.9g | Saturated Fat: 1.86g | Cholesterol: 52.02mg | Sodium: 777.06mg | Potassium: 245.27mg | Fiber: 2.04g | Sugar: 4.49g | Vitamin A: 1967.56IU | Vitamin C: 7.8mg | Calcium: 34.07mg | Iron: 1.13mg