Kitchen · Recipes

Pork Fried Rice

We looooove fried rice. Especially from Benihana. Mmmmm. BUT, since Benihana is expensive to eat, I had to find/make a fried rice recipe that would suffice at home.

My husband is very picky when it comes to veggies in foods. He doesn’t like chunks of onion or even little bits that he can feel the crunchiness of. Ugh. That makes cooking difficult sometimes.

I think I have finally created a recipe that will work for him and still be seasoned and tasty for the rest of us! Here’s what I came up with last night…



1/3 cup peanut oil

4 cups cooked and chilled rice *

2+ cups cooked pork, chopped into small pieces or shredded (We used leftover pork from our roast the other day)

Soy sauce – i didn’t measure this one. just did a few circles around the pan with the bottle, tasted it and then did some more. Real scientific.

1/2 tsp minced garlic

Dried, chopped onion flakes – again no measurement. Just sprinkled it over the dish til I thought it was enough. πŸ™‚

6 eggs, beaten (yes, we like a lot of eggs in our rice….especially since hubby doesn’t likeΒ  the other usual items like scallions to make it a filling rice)


1. Heat peanut oil in wok to smoking. Add rice and stir, frying for about 5 minutes.

2. Add in pork, soy sauce, garlic and onion flakes. Continue stir around (so it doesn’t burn) to fry for another 4 minutes or so.

3. Push rice mixture to one side of wok. Add beaten eggs to other side of pan/wok and stir, as they will cook quickly. Once about 1/2 way cooked, stir into rice mixture to distribute evenly. Continue stirring and let fry for another couple of minutes until eggs are cooked but rice isn’t mushy.

4. Salt and pepper as desired, though I found it to be plenty salty with the soy sauce and pork (seasoned while roasting).

*Cold, cooked rice is the best for fried rice because it doesn’t become mushy as quickly as hot, cooked rice will.

AND, of course, I did not take a picture of the finished product. We LOVED it – even my husband. It was not as colorful or pretty as fried rice from Benihana, but it was yummy and everyone ate it – my top two priorities for meals. πŸ™‚

You could substitute chicken for the pork and real onion/scallions for the flakes. As far as nut allergies, you could probably just do olive oil or vegetable oil. I just like the flavor peanut oil gives Asian foods.



5 thoughts on “Pork Fried Rice

  1. Sounds good. Think I might try this with chicken, olive oil (don’t keep peanut oil on hand), and some peas and carrots mixed in. Is the frying and not burning part difficult? And does this amount of ingredients leave leftovers for your family of 5 eaters or does it just feed 5? Just wondering if I should adjust the amount to feed our smaller family. Thanks again for posting! love your ideas!

    1. Thanks, Min! πŸ™‚ Peanut oil has a higher smoking point than other oils, so you might have to cook at a lower temp to avoid the oil smoking. It’s not hard to keep from burning it, just make sure you don’t leave it sitting. Stirring often keeps it from burning. But, since everything is cooked already, you’re mostly just reheating it all together and it’ll do that fast, so it’s a pretty quick dish. I started at 5pm and we were ready to sit and eat by 5:30, including the salad making and setting the table. πŸ™‚ We did have leftovers for lunch the next day, so you could make less if you’re looking to just feed you guys for dinner. Let me know how it turns out!

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