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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This was delicious. I wanted to do a “test run” before serving it to company next week, so I froze half of it and reheated it in the microwave on low power to see how it would hold up if I made it ahead. It worked like a charm! Used edamame instead of peas, and had a little bit of leftover cooked carrot which I used. And it makes a lot! Am going to try it with ground chicken.
So much yummy flavor! Entire family enjoyed this recipe which I followed to the letter.
Pad kao moo…
The traditional Thai fried rice uses Jasmine rice for its fragrance and taste. The eggs should be stirred in to the WOK at the end and scrambled together with the rice to make it more creamy. Personally I prefer using pork snitzels (obviously not crumbed) and cut them in to strips and the pieces. I cook these first in a smoking hot wok to get some caramelizing. Then French shallots and/or scallions. Then the other vegetables (I like chopped up snake beans oppose to peas but anything can be used) and se finely chopped Thai chilli and kaffir lime leaves.
The sauces goes in, then rice and then eggs. Finally I like to add a few quarted cherry tomatoes to add the “sour” factor in Thai food
I don’t use “nam bpla”, fish sauce, in the rice, instead just light soy sauce and a splash of sweet soy sauce (ketchup manis)
Maybe you should start your own blog.
Hi Perry.
Really curious: what makes it a “French Shallot?”
I’m very familiar with shallots, and always have them on hand, but what exactly makes it a “French Shallot?”
I agree with the other reader: don’t rate it if you didn’t make it…
How can you honestly rate the recipe if you didn’t make it???
Lisa
While I usually love all of the recipes I try from this site, this one just did not hit the spot for me. It was okay, but I would not cook it again.
This was good but I think it needs something additional to spice up the recipe. It was a little bland and I don’t want to use hot sauce to spice it up. I think there must be something else besides the fish and oyster sauces and sugar as seasoning.
Hi Mary, you could add a pinch of red pepper flakes or use a little more scallion, garlic, and/or ginger.
This was so so delicious! We made it with frozen cauliflower “rice” which I cooked separately in the skillet to kind of crisp it up first. This provided more veg and kept it low carb. Added some chopped peanuts on top of each serving with the sriracha. Kept everything else as written. I think you could change up the vegetables in this depending on what you have in the fridge. I will add diced red pepper next time for color.
We will be making this again. Thanks!
Amazing! You were right…the kids loved it!
Made this last weekend, along with the Vietnamese meatballs. Both recipes were a big hit with my dinner guests. The rice was simple to make and so flavorful. Unfortunately, no leftovers because it tasted so good! Love all of your recipes. Keep ’em coming!
Made with big fat shrimp!! Excellent but I think I’d reduce the fish sauce and oyster sauce as our taste is reduced salt. Will repeat!!!
Another fantastic Once Upon a Chef recipe! We subbed in some different vegetables due to what was on hand. Loved the flavors and spice. Won my husband over.