There’s something timeless and comforting about a bowl of fried rice. Whether you’re digging into it straight from a takeout container or making it fresh in your kitchen, it's hard to go wrong. This classic fried rice with soy sauce and roast pork channels all the flavors of your favorite restaurant version—with an upgrade. Think tender chunks of Chinese BBQ pork, golden soy-glazed grains, a hint of sesame, and crisp vegetables. The best part? It’s surprisingly simple to make at home, and we’ll show you how to turn this into your go-to pork fried rice recipe easy enough for a weeknight dinner, but special enough to serve guests.
Classic Fried Rice with Soy Sauce and Roast Pork
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine American, Chinese
Wok or large skillet A carbon steel wok is ideal for high-heat cooking and smoky flavor, but a heavy-bottomed non-stick skillet works well too.
Spatula or wok chuan A sturdy spatula is essential for flipping and mixing the rice without breaking it up too much.
Cutting board and knife For chopping up your pork and veggies.
Mixing bowls To beat eggs and prep ingredients.
Measuring Spoons For soy sauces and oils.
- 2 tablespoons neutral oil vegetable, canola, or peanut oil
- 3 cups cooked jasmine rice chilled (preferably a day old)
- 1½ cups roast pork char siu or Chinese BBQ pork, diced
- 2 eggs lightly beaten
- ½ cup diced onion
- ½ cup frozen peas and carrots thawed
- 3 green onions sliced thin (white and green parts separated)
- 3 tablespoons soy sauce use light soy sauce for a brighter flavor
- 1 tablespoon dark soy sauce for color and depth
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper or black pepper if that's all you have
Optional Add-ins:
- ½ cup bean sprouts
- 1 tablespoon oyster sauce for a savory umami punch
- 1 teaspoon fish sauce if leaning into a vietnamese fried rice vibe
- Chopped cilantro or Thai basil for garnish if you're after a thai fried rice recipe authentic finish
Step 1: Prepare the Rice
Cold, day-old rice is your best friend in any chinese fried rice recipe authentic or otherwise. If you’ve just cooked a fresh batch, spread it out on a baking sheet and refrigerate it for at least an hour. Cold rice grains are firm and separate easily, giving you that perfect fried rice texture.
Step 2: Dice the Roast Pork
Use leftover Chinese BBQ pork if you can—it gives this dish an unmistakable sweet and savory flavor. This type of meat, often used in a traditional pork fried rice recipe chinese, is marinated in hoisin, soy, and honey before roasting. If you have pork belly, slice it into small cubes and crisp it up in the pan for an elevated pork belly fried rice version.
Step 3: Heat Your Pan
Heat your wok or skillet over high heat until it's nearly smoking. Add 1 tablespoon of neutral oil and swirl to coat the bottom.
Step 4: Scramble the Eggs
Add the beaten eggs and scramble them quickly. Once cooked through, transfer them to a plate and set aside.
Step 5: Stir-Fry the Aromatics
Add the remaining oil to the pan. Toss in diced onions and the white parts of the green onion. Stir-fry for about 1 minute, until fragrant and just translucent.
Step 6: Add the Pork and Veggies
Toss in your diced roast pork and stir-fry for another 1–2 minutes. If you’re using chinese sausage fried rice style ingredients, now’s the time to add sliced lap cheong (Chinese sausage) alongside the pork. Add peas and carrots and cook for another minute until they’re heated through.
Step 7: Toss in the Rice
Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2–3 minutes, until everything is evenly mixed and the rice is heated.
Step 8: Season
Push the rice to one side of the pan and pour in the soy sauce mixture (light soy, dark soy, and sesame oil). Let it sizzle briefly, then mix everything together. Add a pinch of white pepper and the scrambled eggs. Stir to combine.
Step 9: Final Touch
Sprinkle in the green parts of the green onions and give everything one last toss. Serve hot, straight from the wok.
Pairings
This special fried rice recipe is hearty on its own but pairs beautifully with:
- Hot and sour soup or egg drop soup for a full Chinese-style meal.
- Garlic green beans or stir-fried bok choy for a pop of freshness.
- Chili oil or sambal oelek on the side if you like heat.
- For drinks, go with a light beer, jasmine tea, or a crisp white wine like Riesling.
You could also serve it alongside other pork and rice recipes, like grilled pork chops or sweet and sour pork, for a true Asian-inspired dinner spread.
FAQs
1. What kind of pork should I use for fried rice?
The best option is Chinese BBQ pork (char siu)—it’s sweet, savory, and tender. But you can also use leftover roasted pork loin, pork belly, or even boneless pork chops. For a truly pork fried rice recipe authentic, go for char siu.
2. Can I make this with fresh rice instead of day-old rice?
It’s possible, but not ideal. Fresh rice tends to be too moist and sticky. If you're in a pinch, spread freshly cooked rice on a sheet tray and chill it for at least 1 hour to dry it out.
3. Is this the same as Vietnamese fried rice?
Not quite. While vietnamese fried rice may use similar ingredients, it often includes fish sauce and is typically served with pickled veggies and fried eggs. You can adapt this recipe by swapping soy for fish sauce and topping with a crispy fried egg for a fusion version.
4. Can I use other types of meat instead of pork?
Absolutely. This fried rice base works well with shrimp, chicken, or even tofu. However, for a pork fried rice easy dish with maximum flavor, stick to pork—especially BBQ pork or chinese sausage.
5. Can I freeze leftover fried rice?
Yes! Let the rice cool completely, then transfer it to airtight containers or freezer bags. Reheat in a skillet with a bit of oil, or microwave it with a splash of water for moisture.
