Thai Pork Fried Rice

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thai pork fried rice

Somewhere near the top of my list of things that make me happy as a mom (and a chef) is discovering an easy weeknight recipe that my whole family loves. And if it can be made inexpensively from pantry staples and just a few fresh ingredients from the supermarket, all the better. This Thai pork fried rice is one of those recipes. It’s a much more delicious variation of the usual Chinese fried rice, and it comes together in under 30 minutes. I use ground pork (not traditional, I know, but it’s easier and tastier than the alternative) and a lot of it, which makes this fried rice a filling one-dish meal. And since fried rice reheats beautifully in the microwave, it’s the perfect dinner to leave on the stove for those all-too-frequent nights when everyone is running in different directions.

how to make pork fried rice

Before we get to the recipe, a few words on the ingredients. I’ve made this dish with jasmine rice and regular long-grain white rice — both work well. While most fried rice recipes call for cold rice (so that the rice doesn’t stick together when fried), it doesn’t make any difference in this recipe, so feel free to make the rice ahead of time or at the last minute — whatever is most convenient for you. To flavor the rice, I use a combination of fish sauce and oyster sauce. Please don’t skip the fish sauce: in combination with the other ingredients, it gives the dish that balance of salty, sweet, acidic, and spicy flavor that is so prominent in Southeast Asian cooking. how to make pork fried rice

To begin: In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

how to make pork fried rice

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger.

how to make pork fried rice

Cook, stirring frequently, for about 1 minute.

how to make pork fried rice

Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

how to make pork fried rice

Add the cooked rice, vegetables, fish sauce, oyster sauce, sugar, and red pepper flakes.

how to make pork fried rice

Cook, stirring to evenly combine, until the rice and vegetables are hot.

how to make pork fried rice

Stir in the dark scallion greens and cilantro.

how to make pork fried rice

Mix in the scrambled eggs.

how to make pork fried rice

Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.

thai pork fried rice

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Thai Pork Fried Rice

Servings: 4 (as a main course)

Ingredients

  • 2 tablespoons vegetable oil
  • 3 large eggs, beaten
  • Pinch salt
  • 1 bunch scallions, finely sliced, light and dark green parts divided
  • 3 cloves garlic, chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 pound ground pork
  • 4 cups cooked white rice (from 1-1/3 cups uncooked rice)
  • 1/2 cup frozen peas, defrosted
  • 1-1/2 cups cooked broccoli florets (see note)
  • 3 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh chopped cilantro
  • Sriracha, for serving (optional)

Instructions

  1. In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.
  2. In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes. Add the cooked rice, vegetables, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.
  3. Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.
  4. Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 701
  • Fat: 35 g
  • Saturated fat: 11 g
  • Carbohydrates: 63 g
  • Sugar: 4 g
  • Fiber: 2 g
  • Protein: 31 g
  • Sodium: 1455 mg
  • Cholesterol: 221 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • The Thai Pork Fried Rice was delicious! My husband and I are previewing recipes in advance of our children and grandchildren visiting us during the Christmas holidays. This recipe is a real crowd pleaser and one that will make even our littlest grandson happy and satisfied. We added carrots since we didn’t have broccoli on hand, but otherwise followed the recipe as written. Thanks so much for this excellent recipe.

    • — Gail on December 7, 2018
    • Reply
  • This dish, as all of Jenn’s dishes, is amazing! I added a ton of veggies! Great way to get the house smelling good, and the little ones to eat veggies!

    • — Nader Jazayeri on November 29, 2018
    • Reply
  • The only Thai recipes I have made have come from this website! I followed the recipe but used brown basmati rice and only 2 eggs, as I am not fond of scrambled eggs. I added chopped and steamed carrots as I thought the dish needed color. (Everything seemed to be brown-colored, except the broccoli and peas). My family loved it – that’s why the 5 stars and have asked me to put this into our dinner rotation. I prepped everything while the rice cooked and easily made this dish in 40 minutes – from start to table. The recipe is ample – there were 2 lunch servings left from serving 3 people for dinner.

    • — Margaret on November 8, 2018
    • Reply
  • This is so good !! Every recipie I try from your site or your cook book is amazing !! Made this yesterday and it turned out great ! Thank you !

    • — Linda on November 5, 2018
    • Reply
  • DELICIOUS! I love fried rice & never thought I could make it so well at home. The whole family loved it. Made as recipe was written.

    • — TracyV on November 3, 2018
    • Reply
  • If you are making this earlier in the day, would you wait to add the egg until just before dinner? Does it matter? Thank you!

    • — Aileen on October 31, 2018
    • Reply
    • It really doesn’t matter – I’ve reheated it the next day with the egg already in it and it’s still delicious. Enjoy!

      • — Jenn on October 31, 2018
      • Reply
  • This is great for quickly reheated lunches and dinners in the microwave. I made a lot because the smallest pork package was 1 1/2 lbs. so I added more broccoli, rice and peas. I did not add the sugar, nor the cilantro at the end. Everyone really enjoyed it, and I will definitely make it again!

    • — Meg on October 28, 2018
    • Reply
  • If one does not use oyster or/fish sauce, what should one use instead? 5 Tablespoons of soy sauce or a combo of hoisin and soy sauce? This looks delicious and I can’t wait to try it!

    • — Becky B. on October 26, 2018
    • Reply
    • Hi Becky, I’d start with 3 tablespoons soy sauce and 1 tablespoon hoisin and add more hoisin sauce to taste, if necessary. I’d love to know how it turns out.

      • — Jenn on October 28, 2018
      • Reply
  • Hey Jenn-
    Looks amazing! Do you think it will go well with cauliflower rice??

    • — Laura on October 23, 2018
    • Reply
    • Hi Laura, I haven’t tried it with cauliflower rice, but I think it would work nicely. Please LMK how it turns out if you try it this way!

      • — Jenn on October 24, 2018
      • Reply
  • Made this tonight just as noted. Everyone loved it and I will definitely be adding this meal to our dinner rotation. Thanks Jenn

    • — Romi on October 22, 2018
    • Reply
  • I cooked the pork first before the vegetables- pork tends to have a lot of fat. I drained it off and the meal was great. I do agree the key is to have everything chopped and ready for cooking.

    • — Kathy on October 22, 2018
    • Reply
  • Delicious! I used basmati rice, and added diced carrots, onions and jalapeńo and it turned out marvelous. Subbed basil for cilantro. Next time, I plan to double this recipe and freeze additional portions— it was eaten far too quickly!

    • — Eda on October 22, 2018
    • Reply
  • It was very good meal. I really appreciate the recipes with moderate amount of the spice and using condiment to warm it up if needed. That way all tha family can enjoy the dish.

    • — Egle on October 21, 2018
    • Reply
  • We loved this meal-in-a-bowl recipe. The flavor was excellent! I might try reducing the rice a bit and adding more veggies as we are trying to be lower-carb. My only other comment in that unless you have everything prepped, there is no way this comes together in 30 minutes.

    • — Martha Opoien on October 21, 2018
    • Reply
  • “Oh, this is gooood. You can make this part of the rotation.”—persnickety son, who even ate the broccoli. Due to the aforementioned son, I made it with double pork and 1.5 times the sauce. This is savory, quick and should reheat nicely for after school fueling. Thanks Jenn!

    • — Lily on October 20, 2018
    • Reply
  • Absolutely delicious, so quick and easy. Thank you.
    I don’t think it needs the cilantro though, feels out of place. Otherwise I’ll be making this over and over!

    • — Caroline on October 20, 2018
    • Reply
  • I added pineapple to this. It nicely balanced off the salty fish sauce. Very nice recipe. Even better the 2nd day!

    • — Miki on October 19, 2018
    • Reply
  • Hi Jenn,

    Love your recipies! Can this be made with brown rice?

    • — Marisa K. on October 19, 2018
    • Reply
    • Sure!

      • — Jenn on October 19, 2018
      • Reply
  • Hi Jenn, I absolutely love your recipes. We don’t eat pork or shellfish in our family. I will use ground chicken as you have suggested to others, but is there something I could use to replace the oyster sauce?

    • — Amarilys on October 18, 2018
    • Reply
    • Hi Amarilys, You can replace the oyster sauce with soy sauce and then a bit more sugar to taste at the end, if necessary.

      • — Jenn on October 19, 2018
      • Reply
  • Another awesome recipe Jen! I used ground chicken because the store did not have any ground pork. Also added some diced jalepeno and a squeeze of lime when serving. Delicious! Thank you for continuing to create amazing dishes!

  • I love your recipes

    • — Mary Ann King on October 18, 2018
    • Reply
  • Can I substitute beef or chicken for pork?
    Thanks

    • — Sohair on October 18, 2018
    • Reply
    • Hi Sohair, this is best with pork, but you could substitute ground chicken (but not extra-lean all breast meat). Because the chicken contains less fat than pork, I’d increase the second addition of oil to two tablespoons. I’d love to hear how it turns out if you make it this way!

      • — Jenn on October 18, 2018
      • Reply
  • Hi Jenn,

    I’m so excited to try this! We don’t eat pork – I assume ground turkey would work ok with it as an alternative? Is there anything else I should add with the turkey? Thanks.

    • — Elizabeth on October 18, 2018
    • Reply
    • Hi Elizabeth, I’d go with ground chicken (preferably not extra-lean all breast meat) over turkey, if possible. If you use turkey, just be sure it’s not too lean. Either way, I’d increase the second addition of oil to two tablespoons. I’d love to know how it turns out.

      • — Jenn on October 18, 2018
      • Reply
  • What do you suggest as a substitute for the cilantro – we all hate it!

    • — Lisa on October 18, 2018
    • Reply
    • Hi Lisa, Thai basil would be good or a combination of Thai basil and mint — or you could just omit the fresh herbs. It will still be delish. 😊

      • — Jenn on October 18, 2018
      • Reply

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