This pork fried rice with pork chops brings restaurant-quality flavor to your home kitchen with a foolproof wok-searing technique. The key lies in pre-cooking the rice and using thin-cut chops for quick, even cooking.
I developed this method after testing multiple approaches in my small Boston kitchen, ensuring consistent results without specialized equipment. The pork stays tender while the rice achieves that signature slightly crisp texture.
What emerges is a dish with savory depth from soy sauce, freshness from green onions, and satisfying protein in every bite. The chops integrate seamlessly with the rice for a complete meal.
Ready in 30 minutes, this works as a weeknight dinner or weekend lunch. The technique forgives timing variations while delivering authentic flavor.
Ingredients for Pork Fried Rice Recipe with Pork Chops
Thin-cut pork chops, day-old rice, and aromatics deliver restaurant-quality wok-seared savory bites at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Thin-Cut Pork Chops 🥩 | 1 ½ lb | Boneless, cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 3 cups | Day-old, cooked and cooled |
| Large Eggs 🥚 | 3 whole | Lightly beaten for scrambling |
| Green Onions 🧅 | ½ cup | Thinly sliced, whites and greens separated |
| Soy Sauce 🫒 | ⅓ cup | Low-sodium preferred for control |
| Vegetable Oil 💧 | 3 tbsp | High smoke point for wok-searing |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor dispersion |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and finely grated |
| Frozen Peas and Carrots 🥕 | 1 ½ cups | No need to thaw before cooking |
| Sesame Oil 🫒 | 1 tsp | Toasted, for finishing aroma |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste after cooking |
| Ground White Pepper 🌶️ | ¼ tsp | For authentic subtle heat |
| Cooking Sherry 🍷 | 2 tbsp | Dry variety for depth |
The pork chops are critical—thin-cut, boneless ensures even cooking without drying out. Source from Whole Foods or Costco for consistent thickness, or ask your butcher to slice them to 1/4-inch. The rice must be day-old and cold (fresh rice turns to mush in the wok). For authentic flavor, Diamond Crystal kosher salt is standard in professional kitchens—its texture dissolves evenly.
No cooking sherry? Dry white wine works in a pinch, or omit and add extra soy sauce. Fresh ginger is non-negotiable for that bright, sharp note (ground ginger lacks complexity). For the frozen vegetables, peas and carrots are classic, but bell peppers or broccoli florets add color. The sesame oil should be toasted—it adds nutty depth at the end.
Prep all ingredients before heating the wok—30 minutes total includes cooking time. Leftovers keep 3-4 days refrigerated, though the rice absorbs moisture. Reheat in a skillet with a splash of water to restore texture. Freezing isn’t recommended—the rice gets gummy.
Why You’ll Love This Recipe
- One Pan Wonder: I love that everything—pork, rice, eggs—cooks in a single skillet, so cleanup’s a breeze.
- Savory Umami Bomb: The soy sauce and crispy pork chops create that rich, salty-sweet flavor I crave every time.
- Weeknight Lifesaver: Honestly, it’s my go-to when I need dinner on the table fast without sacrificing taste.
- Budget Stretcher: Thin-cut pork chops and pantry staples mean I can feed four for the price of takeout.
Step-by-Step Instructions for Pork Fried Rice With Pork Chops
Master the wok-searing technique for perfectly caramelized pork and rice in every bite.
Step 1: Sear the Thin-Cut Pork Chops
Heat 1 tbsp Vegetable Oil in a wok or large skillet over high heat until shimmering. Add the 1.5 lb Thin-Cut Pork Chops cut into bite-sized pieces and spread them in a single layer. I press down gently with a spatula to ensure full contact with the pan.
Sear undisturbed for 2-3 minutes until the bottoms develop a deep golden crust. Flip and sear the other side for another 2 minutes. The pork should be just cooked through—145°F internal temperature. Transfer to a plate and set aside.
Step 2: Scramble the Eggs and Aromatics
In the same wok, add another 1 tbsp Vegetable Oil and swirl to coat. Pour in the 3 whole Large Eggs and scramble quickly with a spatula until just set but still slightly runny. This takes about 30-45 seconds.
Push the eggs to one side and add the remaining 1 tbsp Vegetable Oil, then add the 4 cloves Garlic Cloves and 1 tbsp Fresh Ginger. Stir-fry for 15-20 seconds until fragrant but not browned. The garlic should sizzle and release its aroma without burning.
Step 3: Combine Rice, Vegetables, and Sauce
Add the 3 cups Long-Grain White Rice to the wok, breaking up any clumps with your spatula. Stir-fry for 1-2 minutes to heat through. The rice should start to crisp slightly and absorb the flavors from the pan.
Incorporate the 1.5 cups Frozen Peas and Carrots and the 0.5 cup Green Onions (whites only at this stage). Drizzle the 0.33 cup Soy Sauce and 2 tbsp Cooking Sherry over the mixture. Stir-fry for another 2-3 minutes until everything is evenly coated and heated through.
Step 4: Finish and Season
Return the seared 1.5 lb Thin-Cut Pork Chops to the wok along with any accumulated juices. Add the 0.5 tsp Diamond Crystal Kosher Salt and 0.25 tsp Ground White Pepper. Toss everything together for 1-2 minutes to ensure the pork is heated through and the flavors meld.
Remove from heat and stir in the 1 tsp Sesame Oil. Garnish with the remaining green onion greens. The rice should be slightly crispy in spots, the pork tender and juicy, and the entire dish fragrant with the aroma of sesame and soy.
Pro Tips For Making Pork Fried Rice Recipe With Pork Chops
- Pre-Cook the Rice: Use day-old, cold rice—it fries up fluffier and less sticky. I learned this the hard way after making mushy fried rice with fresh rice more times than I’d like to admit.
- Velvet the Pork: Marinate the thin-cut pork chops in 1 tsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking. Sounds weird, but it keeps them tender and juicy in the final dish.
- High Heat Only: Crank the heat to medium-high when stir-frying—any lower and your rice will steam instead of getting that coveted slightly crisp texture. After burning my first batch, I finally figured out the wok needs to be screaming hot.
- Scramble Eggs First: Push the pork and rice to one side of the pan, add a little extra oil, then scramble the eggs in the empty space. My grandmother swore by this, and it actually changes the outcome by keeping the eggs soft and distinct.
Essential Equipment for This Dish
Wok Essentials
A 14-inch carbon steel wok is my go-to for even heat distribution—Made In or Joyce Chen are great options. The sloped sides make tossing fried rice effortless. For gas stoves, this setup delivers restaurant-level heat at home. 🔥
High-Heat Cookware
No wok? A 12-inch cast iron skillet works too, though it requires more oil. I use my Lodge for small batches. Avoid nonstick—it can’t handle the high heat needed for proper searing.
Rice Prep Tool
Day-old rice is critical. I cook mine in a 3-quart saucepan with a tight lid the night before. Spread it on a sheet tray to cool quickly and break up clumps with your hands before frying.
Sharp Knife
A 8-inch chef’s knife makes quick work of slicing pork chops and aromatics. I keep mine razor-sharp with a Work Sharp pull-through sharpener. Dull knives slip and make uneven cuts.
Spatula Selection
Use a metal wok spatula or wooden spoon for stirring. The thin metal kind lets you get under food easily. Avoid silicone—it melts at high heat. I keep both on hand for different tasks.
A fish spatula works great for flipping pork pieces without breaking them. 💪
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice is too moist and will turn mushy when stir-fried. Always use day-old, cold rice for the best texture. Spread freshly cooked rice on a tray to cool quickly if needed.
What’s the best way to cut the pork chops?
Slice thin-cut, boneless chops into 1/2-inch pieces for even cooking. This ensures they cook through in 2-3 minutes without drying out.
Can I substitute the cooking sherry?
Yes! Use dry white wine or add extra soy sauce. For an alcohol-free option, a splash of chicken broth with a pinch of sugar works well.
How do I prevent the eggs from overcooking?
Scramble them quickly over high heat for just 30-45 seconds until slightly runny. Push to the side immediately and continue cooking.
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