Pork Fried Rice

Method

1. Scramble the eggs in a hot wok with 1/2 tbsp oil. Cook for 60 seconds until just set but still slightly soft — they'll cook more when they go back in later. Break into large pieces and remove to a plate. Eggs go first because they cook fastest and would overcook if left in the wok during the longer rice-frying stage.

2. Sear the diced pork in the same wok with 1/2 tbsp oil over high heat for 2 minutes until the edges are crispy and browned. The pork is already cooked — you're just adding texture and reheating. Remove to the plate with the eggs.

3. Add the remaining oil and stir-fry the peas, carrots, and scallion whites for 90 seconds until heated through. The frozen vegetables thaw and cook quickly over high heat. Push them to the sides of the wok.

4. Add the cold rice to the center of the wok. Press it flat against the hot surface and let it sit for 30 seconds without stirring. This is where the magic happens — the dry rice grains in direct contact with the screaming-hot wok develop a toasty, slightly charred flavor. Toss, press flat again, and repeat 3–4 times over 2 minutes.

5. Return the eggs and pork to the wok. Add soy sauce, sesame oil, and white pepper. Toss everything together vigorously for 60 seconds until every grain of rice is coated and the ingredients are evenly distributed. The soy sauce should sizzle on contact with the hot rice.

6. Garnish with scallion greens and serve immediately. Fried rice waits for no one — it's best straight from the wok when the rice still has those crispy, charred edges.

Equipment

• Wok or large skillet (12-inch minimum) Recommended: Joyce Chen 14-Inch Carbon Steel Wok
• Spatula or wok turner Recommended: GIR Ultimate Silicone Spatula

Chef Notes

• The most important thing: Use day-old rice, cold from the fridge. Freshly cooked rice is too moist and steams into a sticky, clumpy mess in the wok. Overnight refrigeration dries out the surface of each grain, which means it fries instead of steams. If you're in a rush, spread hot rice on a sheet pan and refrigerate uncovered for 30 minutes.
• Cook in stages: eggs first (remove), protein second (remove), vegetables third, then rice, then combine everything. This prevents overcrowding and ensures each component gets proper heat.
• This is the ultimate leftover recipe. Any cooked pork works — pulled pork, sliced tenderloin, diced chops. It's designed to use what you already have.
• High heat is non-negotiable. The wok (or skillet) should be smoking before any food goes in. Low heat makes greasy, soggy fried rice.
• Soy sauce goes in at the very end, tossed with the rice. Adding it too early makes the rice wet and prevents it from getting those crispy, charred edges.

Common Substitutions

Ingredient	Substitution	Notes
Pork shoulder	Pork butt or boneless country ribs	Same cut, different names. Country ribs are smaller pieces.
Pasta	Gluten-free pasta or zucchini noodles	GF pasta: cook al dente to avoid mushiness. Zoodles: sauté briefly.
Bread	Gluten-free bread or lettuce wraps	GF bread varies by brand. Lettuce wraps for low-carb.
Potatoes	Sweet potatoes or cauliflower	Sweet potatoes add sweetness. Cauliflower for low-carb.
Soy sauce	Tamari or coconut aminos	Tamari is gluten-free. Coconut aminos are lower sodium.
Sesame oil	Toasted walnut oil or peanut oil	Walnut oil is nuttier. Peanut oil for frying.

What You're Practicing

Fried rice is a masterclass in wok technique and mise en place. Every component cooks at a different rate, so staging — cooking each element separately and combining at the end — is essential. This same approach applies to any stir-fry, fried noodle dish, or wok-based recipe. Visit Techniques for more on high-heat wok cooking.

Using day-old rice teaches you about starch retrogradation — the process where cooked starch firms up as it cools. This same principle is why day-old bread makes better toast, why cold pasta reheats with better texture, and why leftover potatoes make crispier home fries. Understanding how starch behaves after cooling is a fundamental concept in cooking science.