Pork Fried Rice Recipe Using Pork Chops: Savory Wok-Tossed Bites With Juicy Pork

This recipe transforms simple pork chops into tender, juicy bites that elevate classic fried rice to a new level. I developed it after realizing leftover pork chops often go to waste in my Boston kitchen.

The secret is quickly searing the pork chops before dicing and stir-frying with day-old rice. This maintains their moisture while building deep, savory flavor in every bite. Simple ingredients come together in 15 minutes of active cooking.

You’ll end up with perfectly seasoned rice studded with pork pieces that stay succulent, not dry. The wok-tossed technique creates that signature slightly crispy texture on the outside while keeping the inside tender.

Serve as a complete meal or alongside your favorite Asian-inspired dishes. Here’s how to make it perfectly every time.

Ingredients for Pork Fried Rice Recipe Using Pork Chops

Pantry staples meet leftover pork chops for a quick, flavor-packed fried rice.

The pork chops are the star here—boneless, 1-inch thick cuts work best for quick searing and even dicing. Whole Foods or Market Basket (my Boston go-to) usually have good options. Day-old rice is non-negotiable (fresh gets mushy), and jasmine or white rice gives that classic texture. I always cook extra rice the night before just for this purpose (worth the planning).

No pork chops? Chicken thighs or shrimp work great—just adjust cooking time. Out of oyster sauce? Hoisin or extra soy sauce gets you close. Frozen veggies can be swapped for fresh (peppers, corn, whatever’s in the freezer). The sesame oil is for finishing—don’t cook with it or it’ll get bitter. And yes, you can skip the eggs if you’re out (just add more pork).

This keeps 3-4 days in the fridge—reheats like a dream for lunch. Freeze portions for up to 3 months (thaw in the fridge overnight). The ginger and garlic can be prepped ahead and stored in the freezer too (saves time on busy nights).

Step-by-Step Instructions for Pork Fried Rice Using Pork Chops

This method ensures juicy pork and perfectly seasoned rice with minimal effort.

Step 1: Sear and Rest the Pork Chops

Season the 1.5 lb pork chops with 0.5 tsp salt and 0.5 tsp black pepper on both sides. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4-5 minutes per side until golden brown and the internal temperature reaches 145°F.

Transfer the pork chops to a cutting board and let them rest for 5 minutes before thinly slicing against the grain. This rest period ensures the juices redistribute, keeping the meat moist and tender when added to the fried rice later.

Step 2: Scramble Eggs and Sauté Aromatics

In the same skillet, add the remaining 1 tbsp vegetable oil and heat over medium-high heat. Pour in the 2 whole beaten large eggs and scramble until just set but still slightly runny. Remove the eggs from the skillet and set aside.

Add the 3 cloves minced garlic cloves and 1 tbsp grated fresh ginger to the skillet. Sauté for 30 seconds until fragrant, then stir in the white parts of the 0.5 cup thinly sliced green onions. Cook for another 30 seconds until softened but not browned.

Step 3: Combine Rice, Vegetables, and Sauces

Increase the heat to high and add the 4 cups day-old cooked rice to the skillet, breaking up any clumps with the back of a spatula. Stir-fry for 2 minutes until the rice is heated through and slightly crispy in spots.

Add the 1 cup thawed frozen peas and carrots, the scrambled eggs, and the sliced pork chops. Drizzle with the 3 tbsp soy sauce and 1 tbsp oyster sauce, then toss everything together for 2-3 minutes until evenly coated and heated through.

Step 4: Finish with Green Onions and Sesame Oil

Remove the skillet from heat and stir in the green parts of the 0.5 cup green onions and 1 tsp sesame oil. Toss gently to combine, allowing the residual heat to soften the green onions slightly while preserving their bright color.

Taste and adjust seasoning if needed, though the combination of soy sauce, oyster sauce, and pork juices should provide a well-balanced savory flavor. Serve immediately while hot, with extra green onions on top for garnish if desired.

Creative Variations of This Dish

Thai-Inspired Twist

Swap the soy sauce for 2 tbsp fish sauce and add 1 tbsp lime juice plus 1 tsp brown sugar for that sweet-salty-tangy balance. Toss in ¼ cup chopped cilantro and 1 sliced Thai chili at the end. I love this with jasmine rice for a restaurant-style dish. 🌶️

Kimchi Power

Add 1 cup chopped kimchi with its juices when stir-frying the rice. Reduce the soy sauce to 2 tbsp to account for the kimchi’s saltiness. Top with a fried egg and 1 tbsp gochujang for extra depth. This version has become my go-to for lazy weekends.

Pineapple Paradise

Stir in 1 cup diced fresh pineapple with the peas and carrots. Add ½ tsp curry powder to the aromatics for a subtle warmth. The sweetness of the pineapple pairs beautifully with the savory pork—it’s like a deconstructed sweet and sour dish.

Breakfast Hash

Skip the soy and oyster sauces entirely. Instead, season with 1 tsp smoked paprika and ½ tsp garlic powder. Add 1 diced potato (par-cooked) with the rice. Top each serving with a fried egg for a hearty morning meal. ✨

Spicy Sriracha

Drizzle with 1-2 tbsp sriracha at the end and toss to coat evenly. Garnish with 2 tbsp chopped peanuts and extra green onions. I tested this version five times to get the heat level just right—trust me, it’s worth the effort.

Teriyaki Glaze

Replace the soy and oyster sauces with ½ cup teriyaki sauce. Add 1 tsp grated fresh ginger extra for intensity. The glaze caramelizes slightly in the hot pan, creating delicious sticky bits that coat every grain of rice.

Frequently Asked Questions