Pork Fried Rice

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A takeout-style pork fried rice recipe with diced char siu (Chinese BBQ pork), egg, onion, bean sprouts, peas and scallions, ready in about 25 minutes.

By The JollyRoses Kitchen · Updated September 25, 2026

Prep: 10 min
Cook: 14 min
Total: 24 min
Serves: 4

Non-veg Easy Main Course

Cook it

Photo: Charles Chen on Unsplash · photo shows a similar dish

Takeout-style pork fried rice is typically made with char siu, the sweet, glossy Chinese barbecue pork sold at Chinese delis and many Asian grocery stores. Because the pork is already cooked, it only needs to be diced and seared briefly to heat through and caramelize.

The rice is fried with egg, onion, peas and bean sprouts, and a little dark soy sauce gives it the deeper golden-brown color people expect from restaurant pork fried rice. If you don't have char siu, raw diced pork works too; see the substitutions.

Why this recipe works

Char siu brings built-in sweet and savory flavor, so the sauce can stay simple.
Searing the pork briefly caramelizes its glaze and adds crisp edges.
A small amount of dark soy sauce deepens the color without making the rice too salty.
Bean sprouts added at the end stay crunchy and fresh.

Tips for the best pork fried rice

Char siu is sold by weight at Chinese barbecue counters and in the prepared-food section of many Asian supermarkets. Leftover roast pork works in the same way.
Keep the heat high but the pork moving. The sugar in the char siu glaze browns quickly and can burn if left sitting.
Dark soy sauce is mainly for color. Add it gradually; a little goes a long way.
Use rice cooked ahead and chilled. If making it fresh, spread it out to cool and refrigerate within 1 hour of cooking before frying.
Dry the bean sprouts well and add them last, or they will release water and make the rice soggy.

Substitutions

Char siu8 oz (225 g) raw pork tenderloin or boneless pork shoulder, cut into ½-inch dice and tossed with 1 tsp soy sauce and 1 tsp cornstarch. Stir-fry in the first step for 4–5 minutes until cooked through to 145°F / 63°C, then let it rest on the plate for 3 minutes.

Dark soy sauce2 tsp more regular soy sauce; the rice will be paler but still well seasoned.

Bean sprouts½ cup (70 g) frozen peas and carrots, or thinly shredded napa cabbage.

Oyster sauceAn extra 1 tsp soy sauce plus a pinch of sugar.

Storing and reheating

Refrigerate leftovers in a shallow airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a hot skillet with a little oil, or covered in the microwave with a sprinkle of water, until steaming hot throughout.

What to serve with pork fried rice

Wonton soup
Egg drop soup
Egg rolls
Stir-fried Chinese broccoli with oyster sauce

Frequently asked questions

What kind of pork is used in pork fried rice?

Takeout pork fried rice is usually made with char siu, a Cantonese barbecue pork with a sweet, reddish glaze. Diced pork tenderloin or shoulder, leftover roast pork, or even ham also work well.

What gives pork fried rice its brown color?

Soy sauce, and especially dark soy sauce, which is thicker and slightly sweeter than regular soy sauce and adds a deep caramel color. The caramelized glaze from char siu adds to it too.

Can I use raw pork in fried rice?

Yes. Cut tenderloin or shoulder into small, even pieces, coat lightly with soy sauce and cornstarch, and stir-fry until cooked through to 145°F / 63°C. Let it rest for 3 minutes while you continue with the recipe.

Where can I buy char siu?

Look for it at Chinese barbecue shops and delis, or in the prepared-food or refrigerated section of Asian grocery stores. It keeps in the fridge for a few days and can be frozen in portions.