Recipe for Chinese Pork Fried Rice: Wok-Tossed Savory Bites with Egg and Peas

This Chinese pork fried rice delivers authentic wok-tossed flavor with every savory bite. I’ve refined the method to ensure each grain stays separate while absorbing rich, umami-packed seasoning.

The dish comes together quickly once you prep the ingredients—marinated pork, scrambled eggs, and crisp peas create layers of texture. High heat and constant stirring are key to achieving that signature wok-hei taste.

What results is a plate of golden rice studded with tender pork, soft egg ribbons, and sweet peas. The balance of soy, oyster sauce, and white pepper makes it irresistibly aromatic.

Perfect for weeknight dinners, this recipe transforms leftovers into a meal that tastes freshly made. Let’s start cooking.

Ingredients for Recipe for Chinese Pork Fried Rice

Pantry staples and fresh ingredients combine for this authentic wok-seared dish with rich, layered flavors.

The rice is non-negotiable—day-old jasmine rice (cooked, chilled, and dried out) prevents mushiness. For pork, shoulder or tenderloin works best; slice thinly against the grain for tenderness. Asian markets often carry pre-sliced pork for stir-fry, saving prep time. Oyster sauce is the soul here—Lee Kum Kee or Maekrua are reliable brands with consistent umami punch.

No oyster sauce? Vegetarian oyster sauce or hoisin can substitute in a pinch. Shaoxing wine not on hand? Dry sherry works at a one-to-one ratio. Frozen peas are fine (no need to thaw), but fresh snap peas add a pleasant crunch. For a gluten-free version, tamari replaces soy sauce seamlessly. The white pepper is traditional—black pepper lacks the same aromatic complexity.

Leftover fried rice keeps in the fridge for 3-4 days—reheat in a skillet to revive texture. Pork can be marinated overnight for deeper flavor. The dish freezes well for up to 3 months, though rice may soften slightly. Prep all ingredients before heating the wok; stir-frying moves fast.

Step-by-Step Instructions for Chinese Pork Fried Rice

Master the wok technique with precise timing and ingredient layering for authentic results.

Step 1: Velouting the Pork and Aromatics

Heat 1 tbsp neutral cooking oil in a wok over high heat until shimmering. Add the 0.75 lb pork shoulder and stir-fry for 3-4 minutes until the edges turn lightly browned but the meat remains slightly pink inside. This quick sear develops flavor while keeping the pork tender.

Push the pork to one side and add the minced 3 cloves garlic cloves to the center. Stir for 15-20 seconds until fragrant but not scorched. Immediately add the 4 whole green onions and stir-fry for another 30 seconds until just wilted. Remove the pork mixture and set aside.

Step 2: Creating Egg Ribbons

Return the wok to high heat and add 1 tbsp neutral cooking oil. Pour in the lightly beaten 3 whole large eggs and let them set for 5 seconds before gently scrambling with a spatula. The goal is to create soft, pale yellow ribbons rather than small curds.

Cook for 20-30 seconds until the eggs are just set but still slightly runny. Transfer to the plate with the pork. This two-stage cooking prevents overcooking when combined with the rice later.

Step 3: Stir-Frying the Rice Base

Add the remaining 1 tbsp neutral cooking oil to the wok. Increase heat to maximum and add the chilled 3 cups jasmine rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the grains are separate and hot throughout—you should hear a sizzling sound.

Create a well in the center and add the 1 tbsp shaoxing wine, 0.5 tsp white sugar, and 0.5 tsp salt. Stir to distribute evenly. The rice should begin to take on a slightly glossy appearance as it absorbs the liquid.

Step 4: Combining All Elements

Return the pork and egg mixtures to the wok. Add the thawed 1 cup frozen green peas, then drizzle the 3 tbsp light soy sauce and 2 tbsp oyster sauce around the edges of the wok. Stir-fry for 2-3 minutes until everything is evenly coated and heated through.

The peas should remain bright green and slightly crisp. Taste and adjust seasoning if needed—remember the sauces are salty, so go easy with additional salt. The mixture should glisten with a light sauce coating each grain.

Step 5: Finishing with Aromatic Oil

Remove from heat and drizzle the 1 tsp sesame oil over the fried rice. Sprinkle with 0.5 tsp white pepper and toss gently to combine. The sesame oil adds a final layer of fragrance, while the white pepper provides an authentic, slightly earthy warmth.

Let rest for 1 minute off heat to allow the flavors to meld. The final dish should have distinct textures: tender pork, soft egg ribbons, crisp peas, and separate rice grains with a subtle sheen from the sauces.

Make-Ahead Tips for Leftovers

Prep Ahead Strategy

I always prep everything the night before—slice the 0.75 lb pork shoulder, mince 3 cloves garlic, and chop 4 green onions. Store them in separate containers in the fridge. This makes the cooking process smooth and stress-free the next day. 💡

Rice Preparation

Cook the 3 cups jasmine rice a day ahead and spread it on a baking sheet to cool completely. Refrigerate uncovered for 4-6 hours to dry out. This is crucial for achieving that perfect, separate grain texture in your fried rice.

Marinate the Pork

Combine the pork with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and a pinch of white pepper. Let it marinate in the fridge for at least 2 hours, or overnight for deeper flavor. This step ensures every bite is packed with savory goodness.

Sauce Mix

Measure out all your sauces—3 tbsp light soy sauce, 2 tbsp oyster sauce, and 1 tsp sesame oil—and mix them in a small bowl. Having this ready to go prevents frantic measuring during the fast-paced stir-fry. ⚡

Day-Of Cooking

Thaw the 1 cup frozen peas by placing them in a colander under cold running water for 2-3 minutes. Beat the 3 large eggs and keep them near the stove. With everything prepped, you can focus on the cooking technique.

Equipment Prep

Have your wok, spatula, and all ingredients within arm’s reach. I also like to set out a large plate or bowl for holding the cooked pork and eggs before combining everything. This mise en place approach keeps the process organized and efficient.

Frequently Asked Questions