Roast Pork Fried Rice
A flavorful and satisfying fried rice dish featuring roast pork, vegetables, and savory soy sauce, perfect for a quick meal that appeals to lovers of Chinese-inspired cuisine.
Ingredients
Instructions
- Use leftover or cooked rice.
- Dice roast pork and onion.
- Wash bean sprouts and remove tails, if desired.
- Heat a large pan over high flame and add vegetable oil and salt.
- Scramble the egg in the pan.
- Add diced onion, bean sprouts, and roast pork to the pan.
- Pour in sherry and chicken stock, then cover and cook for 45 seconds.
- Add cooked rice and break up any clumps.
- Cover and cook for another 45 seconds.
- Uncover and stir thoroughly.
- Add soy sauce, sugar, pepper, and mix well.
- Add minced scallion, if using, and stir in as you turn off the flame.
- Serve immediately.
Tips & Substitutions
For best results, use day-old rice as it’s drier and less likely to clump. If you don’t have roast pork, diced cooked chicken or tofu make great substitutes. For added flavor, consider adding a splash of sesame oil or mixing in some frozen peas. Adjust the soy sauce based on your salt preference and try adding a pinch of garlic powder for extra depth.
Serving Suggestions
Serve this delicious fried rice as a standalone dish or alongside other favorites like Spicy Chicken Thighs or a light salad. Garnish with extra scallions or sesame seeds for added crunch. Pair it with Hot And Sour Scallop Soup for a complete meal that showcases a variety of flavors and textures.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken stock to prevent drying out, and microwave in 30-second intervals, stirring in between. Alternatively, reheat in a pan over medium heat until warmed through, which helps maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork Fried Rice contains roughly 1814 calories, with 30g protein, 321g carbohydrates, and 49g fat. It is an excellent source of calcium (66% of the Daily Value), protein (61% of the Daily Value), and vitamin C (55% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, you can add frozen mixed vegetables such as peas, carrots, or bell peppers. Just be sure to thaw and drain them before adding to the pan, as excess moisture can make the rice soggy.
What can I use instead of sherry?
If you don’t have sherry, you can substitute with rice vinegar or a splash of white wine. For a non-alcoholic option, use chicken stock or a mixture of apple cider vinegar and water for a similar acidic balance.
How do I prevent the rice from sticking together?
Using cold, day-old rice is key to preventing clumping. Additionally, when cooking, make sure to break up any clumps gently with your spatula and avoid overcrowding the pan, which can cause steaming instead of frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).