Pork fried rice recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 354 calories / serving
  • Healthy
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Taking the basic ingredients of classic pork meatballs, make a much-loved Chinese dish with this simple, flavourful recipe created by food vloggers The Dumpling Sisters. Marinating the pork in rice wine, garlic and cornflour enhances its rich meatiness. Add a fried egg for extra authenticity.

Cook the rice in a large pan of boiling water following the packet instruction. Drain, then spread out on a large baking tray and allow to cool.

While the rice is cooking, mix the marinade ingredients together in a bowl. Add the pork and stir well to mix.

Heat 1 tsp vegetable oil in a wok over a high heat. Cook the pork for 2-3 minutes until golden all over. Remove and set aside until needed.

In the same wok, heat 1 tbsp vegetable oil over a high heat. Fry the garlic, ginger and carrots. Sprinkle in 1 tbsp water to create some steam to help cook the carrots. When the carrots are slightly softened, add the onion and stir-fry until golden on the edges.

Add the cooled rice to the wok, along with the pork, sugar, pepper, salt, light soy sauce and remaining 1 tbsp vegetable oil.

Reduce the heat to medium and turn the rice over once in a while until it is piping hot. Stir in the spring onions.

Meanwhile, if you like, fry 4 eggs how you like them. Drizzle a little light soy sauce around the edge of each egg.

Serve the rice in bowls while piping hot, with a fried egg on top (if using).

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

This delicious recipe was created by food vloggers the Dumpling Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

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  • Ingredients

  • 220g (7 1/2oz) easy cook long grain rice
  • 250g (8oz) pork mince
  • 35ml (1 1/2fl oz) vegetable oil
  • 1 garlic clove, finely diced
  • 1 tbsp finely diced ginger
  • 2 small carrots, cut into 5mm (1/4in) cubes
  • 1/2 large onion, finely sliced
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tsp salt
  • 3 tsp light soy sauce, plus extra to drizzle (optional)
  • 4 spring onions, finely sliced
  • 4 eggs (optional)
  • For the marinade

  • 1 1/2 tsp cornflour
  • 1/4 tsp salt
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1 garlic clove, finely diced
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  • Energy 1497kj 354kcal 18%
  • Fat 7.8g 11%
  • Saturates 2.5g 13%
  • Sugars 6.7g 7%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 56.9g Protein 17g Fibre 3.7g


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