Best ever pork fried rice

Fried rice is a traditional dish of pre-cooked rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. We think our best ever pork fried rice is as good as any you'll find at a Chinese banquet.

  • 40 mins cooking
  • Serves 4
  • Print


Best ever pork fried rice
  • 2 tablespoon char siu sauce
  • 1 tablespoon hoisin sauce
  • 500 gram (1 pound) pork fillet
  • 1 tablespoon peanut oil
  • 2 eggs, beaten lightly
  • 2 tablespoon sesame oil
  • 8 uncooked medium prawns (shrimp) (200g), peeled, deveined, with tails intact
  • 3 clove garlic, crushed
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated finely
  • 115 gram (3½ ounces) baby corn, halved lengthways
  • 150 gram (4½ ounces) snow peas, trimmed
  • 3 green onions (scallions), sliced thinly
  • 1 cup fresh coriander (cilantro) leaves
  • 4 cup cold cooked long-grain white rice (see tip)
  • 1 cup bean sprouts, trimmed
  • 2 tablespoon soy sauce


Best ever pork fried rice
  • 1
    Combine sauces in a medium bowl with pork. Cover; refrigerate 2 hours or overnight.
  • 2
    Preheat oven to 220°C/400°F. Line an oven tray with baking paper.
  • 3
    Drain pork mixture; reserve marinade. Place pork on tray; roast 20 minutes or until just cooked through, brushing occasionally with reserved marinade. Transfer pork to a plate, cover; rest 5 minutes, then slice thinly.
  • 4
    Heat a large wok or frying pan over medium heat, add peanut oil, then egg; swirl to cover base of wok, cook until just set. Remove from pan. Roll omelette tightly, slice thinly.
  • 5
    Heat wok, add sesame oil, prawns, garlic and ginger; stir-fry 2 minutes or until prawns just change colour. Remove from wok. Add corn, snow peas and green onion; stir-fry 2 minutes or until just tender. Add half the omelette and half the coriander, then rice, bean sprouts, sauce and prawn mixture; stir-fry until hot.
  • 6
    Serve rice mixture in bowls, topped with pork, remaining omelette and remaining coriander.


You will need to cook 1½ cups (300g) long-grain white rice for this recipe. When cooked, spread it out in a thin layer on a tray; refrigerate, uncovered, for several hours or overnight.

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