Classic Pork Fried Rice

Classic Pork Fried Rice
Summary Not available
Total time : 25 mins
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Classic Pork Fried Rice

Summary Not available
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: 10-30 min, Pork
Person: 6
Calories: 558kcal


  • 600 ml hot water
  • 1 teaspoon clear honey
  • 1 teaspoon sesame oil
  • 1 teaspoon wine⁣⁣⁣
  • 4 teaspoon soy sauce
  • 1/4 teaspoon white pepper
  • 700 g rice
  • 1 tbsp oil
  • 1 onion
  • 250 g BBQ pork
  • 1 teaspoon salt
  • 100 g bean sprouts
  • 2 eggs
  • 2 scallions


  • Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl
  • This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking
  • Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them)
  • There shouldn’t be any big clumps! With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork
  • Add the rice and mix well
  • If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes
  • If the rice was made fresh, then you just need to mix until everything is incorporated
  • Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce
  • You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive
  • The rice should be hot by this time
  • Toss in your mung bean sprouts, scrambled eggs, and scallions
  • Mix thoroughly for another minute or two and serve!


No extra notes


Calories: 558kcal | Carbohydrates: 98g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 665mg | Potassium: 383mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg


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