Pork Fried Rice

Filling rice bowl favorite.

Why You'll Love This Recipe

• Best use for last night's rice.
• Faster and cheaper than takeout.
• Customizable with any protein or vegetables.
• Smoky, savory wok flavor at home.
• One pan, big payoff.

Ingredient Notes

• Jasmine or long-grain white rice; sushi rice is too sticky.
• Oyster sauce adds the umami backbone — substitute mushroom sauce for vegetarian.
• Toasted (dark) sesame oil at the end, not for cooking.

Ingredient Substitutions

• Cooked chicken, shrimp, or ham in place of pork.
• Tamari for gluten-free soy.
• Cauliflower rice (cook hotter and faster) for low-carb.

Equipment Needed

• Wok or large non-stick skillet
• Wooden spoon or spatula
• Mixing bowls

Prep Tips

• Cook rice the day before and refrigerate uncovered to dry it out.
• Chop and measure everything before lighting the burner.

Instructions

1. 1

   Gather and prep: 1 lb boneless pork, 1 cup uncooked long-grain rice, 1 large egg, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 medium onion, diced, 1 cup peas. mince the garlic, and dice the onion before you start cooking.

2. 2

   Stir-fry diced pork; set aside. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

3. 3

   Scramble egg, then aromatics, peas.

4. 4

   Add rice and pork, toss with soy.

Artsi Pro Tips

• Cold day-old rice only — fresh rice equals mushy fried rice.
• Drizzle soy around the hot edge of the wok, not on top of the rice — it caramelizes for smoky flavor.
• Cook ingredients in stages so nothing steams.

Common Mistakes

• Using fresh, warm rice (mushy result).
• Crowding the wok so meat steams.
• Adding soy to the rice while cold — it doesn't caramelize.

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