This recipe transforms leftover rice into a restaurant-quality dish with tender chicken and savory pork. The key is using day-old rice for the perfect texture.
High heat and quick cooking ensure every grain stays separate while the proteins develop a delicious sear. Serve this as a satisfying one-bowl meal.
Ingredients for Chicken and Pork Fried Rice
Day-old rice and fresh proteins make this wok-seared dish come alive with authentic flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, chilled, grains separated |
| Boneless Skinless Chicken Breast 🍗 | ¾ lb | Diced into 1/2-inch pieces |
| Pork Shoulder 🐖 | ½ lb | Diced into 1/2-inch pieces |
| Large Eggs 🥚 | 3 whole | Lightly beaten for scrambling |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Carrots 🥕 | 1 whole | Medium, finely diced |
| Frozen Peas 🌱 | 1 cup | Thawed under running water |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred for balance |
| Oyster Sauce 🫒 | 2 tbsp | Adds umami depth to dish |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for finishing aroma |
| Vegetable Oil 🫒 | 3 tbsp | High smoke point for wok frying |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste at end |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The rice is critical—day-old, chilled rice fries up fluffy and separate. Use jasmine or long-grain white for the classic texture. For proteins, chicken breast stays tender when velveting (marinating with cornstarch and soy), but Costco’s pre-diced pork shoulder works in a pinch. Always pat proteins dry before cooking to ensure a good sear. The eggs? Standard large from any grocery store.
No oyster sauce? Hoisin or fish sauce brings similar depth (use one-third less fish sauce as it’s saltier). Swap pork for shrimp or tofu if preferred. Frozen peas can be fresh snap peas—just blanch them first. The soy sauce should be low-sodium to control seasoning, but regular works if you adjust salt at the end. Out of sesame oil? Toasted peanut oil adds a nice nutty note.
Leftover fried rice tastes even better the next day. Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water to revive the texture. Freeze portions for up to 3 months—thaw in the fridge overnight before reheating.
Why You’ll Love This Recipe
- I’ll be real: leftovers taste even better the next day, and it feeds my family for two meals straight.
- One Pan Meal: I toss in the rice, chicken, pork, and eggs all at once—minimal cleanup, maximum flavor.
- Umami Bomb: The combo of pork shoulder and chicken breast with those crispy egg bits? Ridiculously good.
- Weeknight Hero: Between us, this is my go-to for busy evenings when I need dinner fast but still want it to taste homemade.
Step-by-Step Instructions for Chicken and Pork Fried Rice
Here’s the tested method that ensures every grain is fluffy and every bite packed with flavor.
Step 1: Prep and Veloute the Proteins
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat until shimmering. Add the 0.75 lb boneless skinless chicken breast and 0.5 lb pork shoulder, both diced into ½-inch pieces. Spread them in a single layer and let sear undisturbed for 1-2 minutes.
Stir-fry for 3-4 minutes total until the chicken is no longer pink and the pork develops light golden edges. The goal is fully cooked meat with a slight crust that’ll soak up the sauces later. Transfer the proteins to a plate and set aside.
Step 2: Scramble Eggs and Sauté Aromatics
In the same wok, add another 1 tablespoon of the vegetable oil. Pour in the 3 whole large eggs, lightly beaten, and scramble quickly over high heat for 30-45 seconds until just set but still slightly soft. Remove the eggs and add to the plate with the proteins.
Return the wok to heat, add the remaining 1 tablespoon of vegetable oil, then toss in the minced 3 cloves garlic cloves, finely diced 1 whole carrots, and the white parts of the 4 whole green onions. Stir-fry for 2 minutes until the carrots soften slightly and the garlic turns fragrant but not brown.
Step 3: Combine Rice, Vegetables, and Sauces
Add the 4 cups cooked white rice, breaking up any clumps with your hands or a spatula. Stir-fry for 2 minutes to toast the grains slightly. Incorporate the 1 cup frozen peas and cook for 1 additional minute until heated through.
Return the proteins and eggs to the wok. Drizzle 3 tbsp soy sauce, 2 tbsp oyster sauce, 0.5 tsp kosher salt, and 0.5 tsp ground black pepper evenly over everything. Toss vigorously for 2-3 minutes until all ingredients are coated and the rice takes on a uniform light golden hue.
Step 4: Finish with Sesame Oil and Garnish
Remove from heat and stir in the 1 tbsp sesame oil. The toasted aroma should be immediately noticeable. Taste and adjust seasoning if needed—this is your final chance to balance the flavors.
Garnish with the green parts of the 4 whole green onions and serve immediately. The ideal texture is distinct, separate grains of rice with bits of tender protein and vibrant vegetables in every bite. The dish should glisten slightly from the sauces without being soggy.
Pro Tips For Making Chicken And Pork Fried Rice
- Chill the Rice: Use day-old, cold rice straight from the fridge—fresh rice turns mushy. I learned this the hard way after my first few attempts ended up like porridge.
- High Heat Only: Crank the wok or skillet to smoking hot before adding oil. Sounds intense, but it’s the only way to get that classic sear on the chicken and pork without steaming them.
- Velvet the Pork: Marinate the pork shoulder with a teaspoon of cornstarch and soy sauce for 10 minutes before cooking. My grandmother swore by this, and it keeps the pork tender instead of chewy.
- Scramble First, Mix Later: Push the cooked chicken and pork to one side, scramble the eggs in the empty space, then combine. This prevents the eggs from disappearing into the rice and actually changes the outcome.
Wine and Beer Pairings for This Recipe
Light Beer Pairings
A crisp Asian lager like Sapporo or Singha cuts through the richness beautifully. The light body and subtle sweetness complement the umami flavors without overpowering the dish. I always keep a few bottles on hand for fried rice nights. 🍺
Wheat Beer Options
Try a German hefeweizen such as Weihenstephaner with its banana and clove notes. The wheat’s creaminess balances the savory soy and oyster sauces, while the carbonation cleanses your palate between bites.
White Wine Pairings
An off-dry Riesling from Germany or Washington state works wonderfully. The slight sweetness counters the saltiness of the soy sauce, while the bright acidity refreshes your mouth. Look for Dr. Loosen Blue Slate. 🍷
Rosé Selection
A dry Provence rosé offers red fruit flavors and crisp minerality that pair perfectly with the dish’s complexity. I particularly enjoy Whispering Angel with its delicate strawberry notes and clean finish.
Non-Alcoholic Option
For a zero-proof pairing, try ginger beer like Fever-Tree. The spicy ginger bite complements the savory flavors, while the carbonation adds a refreshing contrast to the rich fried rice. ✨
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice contains too much moisture and will turn mushy. Day-old rice dries out slightly, creating the perfect texture for frying. If in a pinch, spread freshly cooked rice on a tray and refrigerate for 30 minutes to dry it out.
What’s the best way to prevent soggy fried rice?
Cook over high heat and avoid overcrowding the wok. Use day-old rice and add sauces at the end. Stir-fry in batches if needed to maintain the right temperature.
Can I substitute the pork with another protein?
Yes! Try shrimp, beef, or tofu for variety. Shrimp cooks in 2-3 minutes per side, while beef should be sliced thinly and cooked quickly over high heat.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or oil to restore texture. Avoid microwaving, which can make it soggy.
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