Thai-Style Pork Fried Rice
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This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
Somewhere near the top of the list of things that make me happy as a mom is discovering a weeknight recipe my whole family loves—and if it can be made inexpensively from pantry staples and a just few fresh ingredients from the supermarket, all the better. This Thai-style pork fried rice, a variation on my favorite traditional fried rice, is one of those recipes, and it comes together in under 30 minutes. I use ground pork, which, while not traditional, is so much easier and more flavorful than pork tenderloin or pork chops. This fried rice reheats beautifully in the microwave, making it the perfect dinner for those nights when everyone is running in different directions.
what you’ll need to Make Thai-Style 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 much 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. Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings. Oyster sauce is a thick, dark brown condiment made primarily from oyster extracts. Despite its name, oyster sauce doesn’t taste strongly of oysters; rather, it has a salty, savory, slightly sweet flavor. You can find both sauces in the Asian section of most supermarkets.
Step-by-Step Instructions
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.
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.
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, peas, broccoli, 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 and cilantro.
Mix in the scrambled eggs.
Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.
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Thai-Style Pork Fried Rice
This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.
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 (see note)
- 1 pound ground pork
- 4 cups cooked white rice (from 1⅓ cups uncooked rice)
- ½ cup frozen peas, defrosted
- 1½ cups cooked broccoli florets (see note)
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons fresh chopped cilantro
- Sriracha, for serving (optional)
Instructions
- 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.
- 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, peas, broccoli, 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- 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.
Nutrition Information
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- 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.
Gluten-Free Adaptable 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. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Another winner, Jenn. I made this in side by side pans with rice for my husband and cauliflower for myself. We both loved it! I make this often and wing it on the seasoning, but decided I needed to follow a recipe. Glad I did.
Just made this tonight and it was delicious! I had some Thai-style spring rolls that I needed to use up so I was delighted to find and try this recipe. The only thing I did differently was to zest a lime and add the lime zest and the juice from half of the lime to the rice. I was using brown jasmine rice so I was concerned it might be a bit blander than the white variety. My family was very impressed with the dish! And it made a ton! We’ll have leftovers for a while – yum!
Hi Jenn, I tried this recipe today. Only I used ground turkey, instead of ground pork. It is delicious! Thank you so much!
Thank you, Jenn, for your recipes! I’m very grateful for the great meals we’ve eaten because of you. My children know you by name. 🙂 I would like to use shrimp instead of ground pork in this one. How would you recommend I cook it?
Hi Amanda, so glad you and your family enjoy the recipes! Shrimp should work here with no modifications; just be careful not to overcook them. Please, LMK how it turns out!
Very Tasty! Husband loved it! I am vegetarian – can I remove the pork after cooking, finish the recipe, remove part out for me, then add the pork back in?
Thanks! Your recipes are always wonderful!
Sure, I don’t see why not. You may want to add something else to yours to bulk it up a little though.