Pork Fried Rice
A quick weeknight stir-fry loaded with ground pork, vegetables, egg, and a touch of sweet pineapple, all tossed together in one skillet.
- 1 pound ground pork
- 4 cups cooked white rice
- 1/4 cup sesame oil
- 1/2 white onion, diced
- 1/3 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4-1/2 teaspoon crushed red pepper flakes
- 1 cup frozen peas and carrots
- 6 green onions, chopped
- 3 eggs, whisked
- 1 cup pineapple chunks
- Set a large skillet over medium-high heat and add the ground pork straight to the dry pan. Break it into small, even crumbles with a wooden spoon or spatula as it cooks, moving it around so every piece browns rather than steams in its own juices. After about 6 to 8 minutes it should be cooked through with no pink remaining and showing some deep golden edges — transfer it to a plate and cover loosely to keep warm while you build the rice.
- Return the same skillet to the heat without wiping it out, since those browned bits left behind carry a lot of flavor. Pour in the sesame oil and scatter in the diced onion, stirring frequently for 1 to 2 minutes until it turns translucent and smells fragrant, taking care not to let it brown too quickly over the high heat.
- Add the cooked rice to the skillet along with the soy sauce, garlic powder, ground ginger, and crushed red pepper flakes, breaking up any large clumps of rice with your spoon so the seasoning reaches every grain. Cook for 5 to 8 minutes, stirring only occasionally so the rice has a chance to sit against the hot pan and develop light golden, slightly crisp edges — this bit of toasting is what gives fried rice its signature texture and nutty depth.
- Stir in the frozen peas and carrots along with the pineapple chunks, tossing everything together so the vegetables and fruit are distributed evenly through the rice. Cook for 2 to 3 minutes, just until the vegetables are heated through and the pineapple starts to soften and caramelize slightly at the edges.
- Push the rice mixture to one side of the skillet to clear a bare patch of hot pan, then pour the whisked eggs into that empty space. Let them sit undisturbed for a few seconds to set on the bottom, then scramble gently with your spatula for 2 to 3 minutes until just cooked through and no longer glossy, then fold the curds into the rice so they break apart into small, tender pieces throughout.
- Return the browned pork to the skillet along with the chopped green onions, tossing everything together over the heat for about a minute so it all warms through and the flavors meld. Taste and add a touch more crushed red pepper flakes if you'd like extra heat, then serve immediately while the rice is hot and the edges are still crisp.
Chef's Note: Good fried rice comes down to one detail most people skip — using rice that's been chilled, not fresh off the stove. Day-old rice has dried out just enough that the grains stay separate and pick up a proper sear in the skillet instead of turning mushy, which is exactly the texture this dish is chasing. If you're starting from scratch, spread freshly cooked rice on a tray and let it cool completely before using it here.
For more heat, stir in extra crushed red pepper flakes or a spoonful of sriracha along with the soy sauce in step three. This recipe also holds up well in the fridge for a few days and reheats nicely in a hot skillet, making it a solid meal-prep option — just add a splash of water or a little extra sesame oil when reheating to loosen the rice back up.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.