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Thai-Style Pork Fried Rice

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By Jenn Segal
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This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.

thai pork fried rice

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

Fried rice ingredients including peas, ginger, and sriracha.

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

Egg cooking in a skillet.

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.

Spatula scrambling egg in a skillet.

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.

Scallions, garlic, and ginger in a skillet.

Cook, stirring frequently, for about 1 minute.

Spoon stirring scallions, garlic, and ginger in a skillet.

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

Ground pork in a skillet with vegetables.

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

Rice and vegetables in a skillet with ground pork.

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

Rice mixture in a skillet.

Stir in the dark scallion greens and cilantro.

Scallions and cilantro in a skillet with rice.

Mix in the scrambled eggs.

Scrambled eggs in a skillet with a rice mixture.

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

thai pork fried rice

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Thai-Style Pork Fried Rice

By Jenn Segal

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.

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 (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

  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, 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.
  3. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
  4. 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

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
Nutritional Data Disclaimer

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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Comments

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  • “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!

  • 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!

  • I added pineapple to this. It nicely balanced off the salty fish sauce. Very nice recipe. Even better the 2nd day!

  • Hi Jenn,

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

  • 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?

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

  • 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!

    • — reagans@gmail.com
    • Reply

  • I love your recipes

  • Can I substitute beef or chicken for pork?
    Thanks

    • 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!

  • 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.

    • 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.

  • What do you suggest as a substitute for the cilantro – we all hate it!

    • 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. 😊

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