Pork and Rice Stir Fry Recipe: Wok-Seared Savory Bites

This pork and rice stir fry delivers restaurant-quality flavor with minimal effort. The secret lies in high-heat cooking and a balanced sauce that coats every grain of rice and piece of pork perfectly.

I’ve refined this method to ensure the pork stays tender while the rice develops a slight crispness at the edges. The dish comes together in 20 minutes, making it ideal for busy weeknights when you crave something hearty and satisfying.

The sauce, a mix of soy, garlic, and ginger, ties everything together with a savory depth that’s both comforting and bold. Each bite offers a harmonious blend of textures and flavors, from the chewy pork to the fluffy rice.

Serve it hot for the best experience. Here’s how to make it at home.

Ingredients for Pork and Rice Stir Fry

High-heat ingredients for restaurant-quality stir fry at home. Nothing complicated, just flavor.

The pork is non-negotiable here—pork shoulder gives you that melt-in-your-mouth texture. Find it at any major supermarket or ask your butcher to slice it thin for stir frying. The jasmine rice is key too; its floral aroma pairs perfectly with the savory sauce. If you spot Thai jasmine at an Asian market, grab it. For soy sauce, Kikkoman low-sodium is my go-to for consistent flavor.

Swapping proteins? Chicken thighs work well too—just slice them thin. No fresh ginger? Ground ginger at half the amount does the trick. The brown sugar can be swapped for honey if you prefer, but keep the amount the same. For a vegetarian twist, extra-firm tofu (pressed and cubed) holds up nicely to the high heat.

Cooked rice keeps in the fridge for 3-4 days in an airtight container. The sauce can be mixed ahead and stored for 1 week. Leftovers reheat well—splash a little water in the pan to bring it back to life.

Step-by-Step Instructions for Pork and Rice Stir Fry

Master the wok technique with these precise steps for perfectly tender pork and fragrant jasmine rice.

Step 1: Marinate and Prepare the Pork

Slice the 1 lb Pork Shoulder into thin strips, about ¼-inch thick. In a bowl, combine the pork with 1 tbsp Cornstarch, 1 tbsp Soy Sauce, and 1 tbsp Sesame Oil. Mix well to coat every piece evenly.

Let the pork marinate for 15 minutes at room temperature. This step ensures the pork stays tender and develops a light crust when cooked. The cornstarch creates a velvety texture, while the sesame oil adds depth to the flavor.

Step 2: Cook the Jasmine Rice

Rinse the 2 cups Jasmine Rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Drain thoroughly in a fine-mesh sieve.

Cook the rice according to package instructions, but use 1 whole Egg beaten into the cooking water for extra richness and binding. Once done, fluff with a fork and let it sit covered for 5 minutes to steam.

Step 3: Stir-Fry the Vegetables

Heat 1 tbsp Vegetable Oil in a wok or large skillet over high heat until shimmering. Add the 1 tbsp Fresh Ginger and 4 cloves Garlic Cloves, stirring for 30 seconds until fragrant. Be careful not to let them burn.

Add the julienned Carrot and thinly sliced Red Bell Pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and the carrot begins to soften slightly. Remove from the wok and set aside.

Step 4: Cook the Pork and Combine

Add the remaining 1 tbsp Vegetable Oil to the wok and heat over high heat. Add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-5 minutes, stirring occasionally, until the pork is browned and cooked through.

Return the vegetables to the wok. Add the remaining 0.33 cup Soy Sauce (minus the 1 tbsp used earlier), 2 tbsp Brown Sugar, and 1 tbsp Rice Vinegar. Stir everything together and cook for 2 minutes until the sauce thickens and coats the pork and vegetables evenly.

Step 5: Finish and Serve

Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through and well-coated with the sauce. The rice should have a slight sheen from the egg and sauce.

Remove from heat and stir in the remaining 1 tbsp Sesame Oil. Garnish with the 4 whole Green Onions, thinly sliced. Serve immediately while hot, ensuring each serving has a balance of pork, vegetables, and rice.

Creative Variations of pork and rice stir fry

Thai Basil Twist

Swap the green onions for ½ cup fresh Thai basil leaves added at the end. The anise-like flavor pairs beautifully with pork. I also add 1 sliced Thai chili for authentic heat. This variation transports the dish straight to Bangkok street food stalls. 🌶️

Pineapple Sweetness

Add 1 cup fresh pineapple chunks with the vegetables for a sweet-tangy contrast. The enzyme in pineapple tenderizes the pork naturally. Use canned pineapple in a pinch, but drain it well to avoid a soggy stir fry.

Kimchi Spicy Version

Stir in 1 cup chopped kimchi with its juices when combining everything. The fermented spice cuts through the richness. I prefer napa cabbage kimchi for its texture. Add 1 tsp gochujang to the sauce for extra depth. 🔥

Coconut Curry Style

Replace the soy sauce with ½ cup coconut milk and 1 tbsp red curry paste. The creamy sauce transforms this into a Thai-inspired curry fried rice. Garnish with toasted coconut flakes for crunch.

Breakfast Fried Rice

Use leftover rice and add 2 beaten eggs to the wok before the pork. The eggs scramble into the rice for a classic breakfast-for-dinner option. Top with sriracha for a morning kick.

Vegetable-Packed

Add 1 cup snap peas and ½ cup shredded cabbage with the carrots and peppers. The extra veggies make it a complete meal. I love the crunch they add to every bite.

Frequently Asked Questions