Easy 30-minute pork fried rice. Perfect for a busy weeknight meal.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  • Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.

  • Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.

  • Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.

  • Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.

Cook's Note:

Use what pork you have! Pork butt, pork shoulder, pork chops... I've made this with leftover Easter ham.

Nutrition Facts

589 calories; 11.5 g total fat; 61 mg cholesterol; 530 mg sodium. 102 g carbohydrates; 19.9 g protein; Full Nutrition