This dish transforms leftover pork chops into a flavorful, wok-tossed creation that’s both satisfying and quick to prepare. I developed this method after testing multiple variations in my compact kitchen, ensuring every bite delivers restaurant-quality taste.
The secret lies in high heat and precise timing, allowing the pork to caramelize while the rice absorbs the savory sauce. Simple ingredients come together for a dish that’s hearty yet balanced, with tender pork and perfectly charred rice in every mouthful.
What you’ll achieve is a meal that feels indulgent but comes together with minimal effort. The pork chops add richness, while the rice soaks up all the bold, umami-packed flavors from the wok.
Ideal for busy weeknights when you want something filling without the fuss. Here’s how to make it right every time.
Ingredients for Pork Fried Rice Recipe with Pork Chops
Leftover pork chops and cold rice turn into something restaurant-quality with these pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Pork Chops 🥩 | 1 ½ lb | Leftover, cubed into bite-sized pieces |
| Day-Old Cooked Rice 🍚 | 4 cups | Cold, preferably jasmine or long-grain |
| Large Eggs 🥚 | 3 whole | Beaten for scrambling in rice |
| Green Onions 🧅 | 4 whole | Thinly sliced, whites and greens separated |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Frozen Peas 🌱 | 1 cup | No need to thaw |
| Carrot 🥕 | 1 whole | Medium, finely diced |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred for control |
| Sesame Oil 🫒 | 1 ½ tsp | Toasted, for finishing aroma |
| Neutral Cooking Oil 🫒 | 2 tbsp | High smoke point, like vegetable or peanut |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste at end |
| Ground White Pepper 🌶️ | ¼ tsp | Classic for fried rice |
The pork chops are the star—use leftover bone-in or boneless, just make sure they’re fully cooked through. Day-old rice is non-negotiable (fresh gets mushy). Jasmine rice gives that classic fragrant bite, but any long-grain works. Grab your soy sauce from Kikkoman or La Choy at any supermarket. The sesame oil? Kadoya is my go-to brand for that deep, nutty flavor.
No leftover pork? Chicken or shrimp work great—just cook them fresh in the wok first. Out of peas? Corn or diced bell peppers add color and crunch. Skip the white pepper? Black pepper at half the amount is fine (but white has that authentic touch). If you’re missing green onions, regular onion, finely diced, gets you 80% there.
Store cooked rice in the fridge for up to 4 days before using. Leftover pork keeps 3-4 days too. This dish reheats well—microwave with a splash of water to steam it back to life. Best eaten fresh though, when the rice is still slightly crispy from the wok.
Why You’ll Love This Recipe
- One Pan Magic: I just toss in the pork chops, rice, and eggs—no extra pots, no fuss. Honestly, cleanup takes longer than the cooking.
- Umami Bomb: The garlic and green onions hit the wok and fill my kitchen with this irresistible smell. That first bite with the crispy pork and fluffy rice? Ridiculously good.
- Weeknight Hero: I make a big batch on Sunday and we’re set for lunches all week. My kids even eat the leftovers cold.
- Budget Stretcher: I use leftover pork chops and day-old rice, so nothing goes to waste. Between us, this meal costs less than takeout and tastes twice as good.
Step-by-Step Instructions for Pork Fried Rice With Pork Chops
Here’s my trusted method for turning leftovers into a restaurant-worthy one-pan meal.
Step 1: Prep All Ingredients for Fast Cooking
Before heating the wok, cube the 1.5 lb cooked pork chops into bite-sized pieces and set aside. Finely dice the 1 whole carrot, thinly slice the 4 whole green onions (keeping whites and greens separate), and mince the 3 cloves garlic cloves.
Beat the 3 whole large eggs in a small bowl until no streaks remain. Measure out the 1 cup frozen peas, 4 cups day-old cooked rice, 3 tbsp soy sauce, 1.5 tsp sesame oil, 0.5 tsp kosher salt, and 0.25 tsp ground white pepper. This prep ensures everything cooks in the right order without burning.
Step 2: Scramble the Eggs in Hot Oil
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates instantly. Add 1 tbsp neutral cooking oil and swirl to coat the surface. Pour in the beaten eggs and let them set for 5 seconds, then scramble vigorously with a spatula until just set but still slightly runny.
Transfer the eggs to a plate immediately—they’ll finish cooking when added back later. Wipe the wok clean with a paper towel to remove any residue. This step prevents the eggs from overcooking and turning rubbery in the final dish.
Step 3: Stir-Fry Aromatics and Vegetables
Return the wok to high heat and add the remaining 1 tbsp neutral cooking oil. Add the white parts of the green onions and the minced garlic, stir-frying for 30 seconds until fragrant. Toss in the diced carrot and cook for 1-2 minutes until slightly softened.
Add the frozen peas and stir-fry for another 1 minute—no need to thaw them first. The residual heat from the wok will warm them through perfectly. This builds layers of flavor before the rice goes in.
Step 4: Combine Rice, Pork, and Seasonings
Add the cold day-old cooked rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and slightly crispy in spots. The cold, dry rice is crucial—it fries up fluffy instead of mushy.
Push the rice to one side of the wok and add the cubed pork chops to the other side, pressing them into the hot surface for 30 seconds to warm through. Drizzle the soy sauce, kosher salt, and ground white pepper over everything and toss well to combine evenly.
Step 5: Finish with Eggs and Final Touches
Return the scrambled eggs to the wok and stir to distribute. Drizzle the sesame oil over the top and toss once more to coat everything in its nutty aroma. Cook for an additional 1 minute to marry all the flavors.
Remove from heat and garnish with the green onion tops. The rice should have a light golden color with visible bits of pork, egg, and vegetables throughout. Serve immediately while hot—the texture is best fresh from the wok.
Pro Tips For Making Pork Fried Rice Recipe With Pork Chops
- Chill the Rice: Use day-old rice straight from the fridge—it’s drier and fries up fluffier. I learned this the hard way after making mushy fried rice with fresh rice.
- Cube the Pork: Cut the cooked pork chops into small, even cubes so they heat through quickly and mix well with the rice. About ½-inch pieces work perfectly.
- Eggs Last: Push the rice and pork to one side of the pan, then scramble the eggs in the empty space. This keeps them tender instead of rubbery.
- High Heat Only: Crank the burner to high and work in batches if needed—this is the only way to get that classic wok-seared flavor. Sounds obvious, but I resisted until I tried it.
Serving Suggestions for This Recipe
Family-Style Plating
Serve this directly from the wok at the table—it keeps the rice hot and crispy. I use a large wooden spoon to scoop portions onto plates, letting the sizzle add drama. The pork chunks and bright green peas make it visually appealing without extra garnish. 💛
Bowl Presentation
For individual servings, use shallow rice bowls from Crate & Barrel. Mound the fried rice in the center, then arrange pork pieces on top like a crown. Drizzle extra sesame oil in a zigzag pattern for a restaurant touch.
Garnish Ideas
Beyond green onions, try a sprinkle of toasted sesame seeds or thin cucumber ribbons for freshness. A wedge of lime on the side lets guests add a citrus zing. I love adding sriracha on the side for those who want heat.
Side Pairings
Balance the richness with a simple cucumber salad—toss sliced cucumbers with rice vinegar and a pinch of sugar. Or serve with steamed bok choy drizzled with soy sauce. Both cut through the savory flavors beautifully.
Drink Pairings
A cold Asian lager like Sapporo or Singha complements the umami perfectly. For non-alcoholic options, jasmine tea or lychee iced tea work wonderfully. The floral notes enhance the dish’s aromatics. 🍺
Leftovers Tip
Pack extras in bento boxes for next-day lunches. The flavors deepen overnight. Reheat in a skillet with a splash of water to restore the rice’s texture. My Boston apartment fridge always had a container of this waiting. ✨
Nutrition Facts
Frequently Asked Questions
Can I use fresh pork chops instead of leftovers?
Yes, but cook them first. Season and pan-sear until reaching 145°F internally, then cube. Using pre-cooked saves time and prevents overcooking in the wok.
Why does the rice need to be cold?
Cold, day-old rice is drier and fries up fluffy. Fresh rice is too moist, turning mushy when stir-fried. Spread leftover rice on a tray to cool quickly if needed.
What if I don’t have a wok?
A large, heavy skillet works fine. Use high heat and cook in batches if needed to avoid crowding. A well-seasoned cast iron pan is my backup choice.
How do I prevent soggy fried rice?
Crank the heat to maximum and keep ingredients moving. Overcrowding the pan steams instead of fries. Work in stages if your pan isn’t large enough.
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