| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 pound pork tenderloin
- 1/4 cup sweet and sour sauce
- 4 tablespoons canola oil
- 1 tablespoon minced fresh ginger
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 cup diced red onion
- 1/2 cup thinly sliced green cabbage
- 1/2 cup thinly sliced snap peas
- 1/2 cup peeled, diced carrot
- 1/2 cup diced celery
- 1 tablespoon minced garlic
- 6 cups short-grain white rice, cooked and cooled
- 3 eggs, beaten
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon sesame oil
- 1/2 cup chopped green onion
- 2 tablespoons toasted sesame seeds
Instructions
- Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
- Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
- Garnish with green onions and sesame seeds. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1041 |
| Total Fat | 22 g |
| Saturated Fat | 3 g |
| Carbohydrates | 171 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 35 g |
| Cholesterol | 129 mg |
| Sodium | 1965 mg |
Reviews
I think this was very good! There is a lot to making it, but it is easy. I will make again. Only thing I will change is the kind of rice. I will either use a longer grain or wash the rice in cold water to get some of the starch off. I don’t like when rice is so sticky that it is hard to mix stuff in it, one lady suggested to make the rice early in day and let it sit all day. I think that’s a good idea. Thanks guy. Best park fried rice I’ve ever had!
Delicious! We loved this dish, outstanding flavor, absolutely the tastiest fried rice I have ever made. The older the rice, the better for fried rice. I cooked the rice in the morning, spread it out and let it sit all day, just breaking it up and stirring with a fork a couple of times throughout the day.
I did make a couple of small changes;
I cooked the egg first in the wok, like an omelet, then removed it to a cutting board. Easier to chop up and add to the finished rice.
Too much rice for 2 people so I only used 3 cups of rice and halved (sort of) the rest of the rice ingredients. We still ended up with leftovers for lunch next day.
The pork was outstanding and adding oyster sauce was da-bomb!
This is a keeper, I will definitely make this again!
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I’m giving this recipe 2 stars because it tastes fine, but there are too many other things wrong with it. First of all, I had to buy sweet & sour sauce. I am not a big fan of recipes that require me to buy special ingredients. If you keep it in your pantry then that won’t be an issue for you. However, the sauce didn’t add any flavor really, just empty calories. There’s a lot of chopping, mixing, and waiting to this recipe. It does say that in the description, but until you’ve done it then you can’t really feel what all that time is. I don’t mind a good recipe that takes some effort, but I want the final product to be phenomenal to make it worth it. Additionally, this makes so much food. I love leftovers for easy weeknight dinners, but I can’t eat the same thing that much. To each his own but I will not be making this again. I’ll head to my neighborhood Asian restaurants for cheap, yummy fried rice.
My husband and I enjoyed this very much. I used carrots, celery, bell peppers and bean sprouts. I had boneless pork chops in the fridge so I used those and like some others I cooked my egg separately. I’ll definitely used this recipe again.
Much prep work for such a bland, uninteresting result! I’ve read the rave reviews and can only conclude that many of the posters on this site need to get out to a decent Chinese restaurant more often. That includes you Guy!
Couldn’t stop eating it. Made half the amount and it was still more than enough for 4 servings.
This. Is. Fabulous.!!! My family and friends where here over the weekend and I mixed up a double batch of this. All of them said that it was better than any restaurant Pork Fried Rice. Thank you Guy!!!
This was SO good. My first time attempting fried rice and had no problems at all with the recipe. One thing I did differently was cook the rice earlier in the day and refrigerate it before making the dish- the rice was much drier and firmer after resting and being chilled. Buying a high quality pork tenderloin from the local meat market was well worth it.
I would say the end result was restaurant quality but that would not be true. I have never had pork fried rice this good in a restaurant! Excellent! I used a cast iron wok on a charcoal grill, after grilling the pork, to cook this dish. We WILL have it again, many times. I added bamboo shoots and water chestnuts, both drained. I also didn’t have oyster sauce so I substituted fish sauce.
It’s really delicious!! Especially the next day, right out of the fridge. I cooked the egg first and the re added it at the end like the other reviews suggested. It was easy to make,I took a short cut and just bought some boneless pork cops and diced and then marinated and it still came out great. I also just bought some white rice from the Chinese take out to make things easier. I can’t wait to make it with shrimp or chicken.