Fried rice is a dish that can be varied endlessly!
Fried rice is a perfect way to use leftovers in the fridge, so find the vegetables you have lying around. However, be careful with cold-boiled rice. If you use rice from yesterday’s dinner, it must have been stored correctly to avoid bacteria.
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In this dish, I have used pork tenderloin, onion and light Japanese soy sauce.
Some tips when using a wok or frying pan.
As this should go fast, everything must be prepared before you start.
You do not have time to chop vegetables or run to the fridge to get something.
Therefore, set out everything you are going to use before you start.
Chop and cut up everything you want in the wok.
Wok cooking is done over high heat.
If you do not have a wok, a large frying pan does the job.
Fried rice with pork is the perfect dish for using up leftovers, and one of those cases where day-old rice actually gives a far better result than fresh. High heat, quick frying and good seasoning give you an everyday dish with real wok character, without having to order a takeaway.
The secret is to fry over the highest heat your hob can manage, and to work quickly. The pork is briefly marinated in soy, garlic and ginger, which gives a deep umami base that lifts the whole dish.
Fried rice with pork is an Asian classic made in a quick and simple way. The tomato purée gives the rice a lovely colour and a slightly sweet flavour that complements the salty soy sauce perfectly.
Tips and variations
- Always use leftover cooked rice from the day before. Fresh rice is too moist and becomes sticky when fried.
- Cook over the highest heat in a wok or large, wide pan. Lower heat gives you steamed rice, not fried.
- Add the rice in small portions so the pan doesn’t lose its heat.
- Add sesame oil at the very end, never during frying, as it burns and turns bitter over high heat.
- Try with pork loin, pork tenderloin, or even ribs with the meat carved off. All variations work well.
🍷 Wine tips
Riesling (Alsace): Fried rice with pork has a rich, slightly sweet umami flavour profile that pairs beautifully with an off-dry Riesling from Alsace or Mosel. Gewurztraminer with its exotic fruitiness is another fantastic alternative.
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Fried rice with pork
The combination of cucumber, chilli, lemon and coriander is fantastic for this dish.
Ingredients
Garnish
Instructions
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Fry the garlic for approx. 1 minute with 1 teaspoon soy.
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Add the pork tenderloin and cook over medium heat for 5 minutes.
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Put raw eggs in the wok and stir vigorously for about 2 minutes.
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Add the tomato puree, sugar, the rest of the soy sauce and onion, cook for 1 minute.
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Add the rice and let it cook on low heat for approx. 5 minutes, stirring so the tomato purée colours the rice.
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Garnish with cucumber, red chilli and coriander. Squeeze lemon over.
Notes
Tips: Use day-old rice. Freshly cooked rice holds too much moisture and turns sticky when fried. A wok over high heat is the secret.
Storage: Keeps in the fridge for 1 day. Reheat in a wok with a little oil over high heat.
Variations: Swap the pork for chicken, prawns or egg, or make a hearty vegetarian version with tofu.
FAQ: “Wok hei”, the characteristic smoky flavour, only comes from very high heat and fast frying.
Nutrition per serving
- Calories
- 407 kcal
- Carbohydrates
- 54 g
- Protein
- 19 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 6 g
- Trans fat
- 1 g
- Cholesterol
- 135 mg
- Sodium
- 309 mg
- Potassium
- 462 mg
- Fiber
- 2 g
- Sugar
- 6 g
Nutrition values are estimates.
Frequently asked questions
Absolutely. Chicken, prawns, beef or tofu work just as well, or you can make it with vegetables only. If you use chicken, cut it into small pieces and fry over high heat until cooked through. Prawns only need 2 to 3 minutes and go in towards the end.
Freshly cooked rice contains too much moisture and will steam rather than fry, causing it to clump together. Day-old rice refrigerated overnight is drier and separates easily when stir-fried at high heat for the best texture. If you cook rice specially for this dish, spread it out on a tray and chill it in the fridge for at least 4 hours.
Peas, sweetcorn, carrot, pepper, broccoli and spring onion are all classics. Add the hard vegetables (carrot, broccoli) first and the soft ones (pepper, sweetcorn) afterwards. Use the spring onion both during frying and as a garnish on top.
High heat gives the characteristic wok hei flavour and stops the rice from steaming. Use a cast iron pan or a wok on the highest heat.
Char siu (Chinese barbecue pork) is the classic choice, but diced pork tenderloin, minced pork, or leftover roast pork all work well. The key is cooking the pork in a very hot wok for good caramelisation and flavour.
Use high heat throughout, cook in small batches if needed, and make sure all ingredients are as dry as possible. Add soy sauce at the end and toss quickly rather than letting it sit and steam in the pan.