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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Comments
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My husband is allergic to fish, oysters and shrimp. I use hoisin sauce in stir-fries that I make. Would there be any thing that I could substitute for the oyster sauce and the fish sauce?
Hi Deb, You can use hoisin sauce in place of the oyster sauce and soy sauce in place of the fish sauce. Keep in mind that the dish won’t have that authentic Thai flavor without the fish sauce, but it will still be good. Please LMK how it turns out!
This was absolutely delicious! I’m always hesitant to prepare Thai dishes because my husband spent 15 years in Thailand and LOVES Thai food.
He really thought this dish was perfect!
I did use leftover pork loins, diced very small, instead of ground pork. We will add this recipe to our favorites…thank you!
This dish is so easy and so flavorful. I had never heard of Red Boat Fish Sauce until this recipe. It adds such an authentic flavor to the rice and veggies. Another winner from Jenn!!!
Wonderful last meal of 2020! Great recipe … one thing I did differently was to add the eggs directly to the skillet and let them cook with the rice and pork.
Is there some reason you do not use a wok .
Hi Tom, I just don’t find a wok to be necessary (but it’s fine to use one if you’d prefer). 🙂
Wow I overcooked a 5 lb pork roast. Obviously not a recipe from this site. Who cooks pork at 300 for 6 hours. Anyway I have all this pork that is dry. I cut off a lb , put it in chicken broth and heated it . I did not know this but pork can be re hydrated. Anyway I followed the recipe to a T. I chopped up the roast and in it went. Well thank you Once Upon a Chef. You are now my go to site tks again
I love this recipe. It’s my go to when I have left over rice. Love it!!
Made this for dinner tonight and it was great! The store was out of ground pork, but thanks to previous reviewers I felt brave enough to try with ground turkey. It was awesome. Thanks Jenn for another great recipe.
This dish was yummy! The only change I made was to season the pork with just a little salt; it was flavorful and my husband and I both went back for seconds. I’ll definitely make this again!
Hi Jen,
This recipe and the photos call for peas, but the instructions (both in the recipe and in the photo narrative) do not mention when to add the peas. Not too hard to figure out, of course, but wanted to let you know of this minor omission. Cheers and thank you for such wonderful recipes that always taste fantastic, and are easy to put together!
Hi Teresa, thanks for your nice words about the recipes and sorry for any confusion with this one! I mentioned in the recipe to add the rice vegetables (which include the peas and broccoli), and several other ingredients, but I think I will update the recipe to specify the vegetables that need to be added are the peas and broccoli. Thanks for pointing that out!