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–+ servings

Smoked Pork Fried Rice

Make smoked pork fried rice at home that’s better than takeout! This is a pork fried rice recipe with leftover pork, veggies, and savory sauce.. plus my cheat rice hack if you forgot to make rice the day before.
Make smoked pork fried rice at home that’s better than takeout! Use leftover pork, veggies, and savory sauce.. plus my cheat rice hack if you forgot to make rice the day before.
Heather
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 8 servings

Ingredients

  • 4 cups uncooked white rice
  • 4 cups chicken broth
  • 2-3 cups chopped smoked pork leftover smoked pork butt, shoulder, or tenderloin
  • 2 tablespoons sesame oil, divided
  • 7 tablespoons soy sauce, divided
  • 3 tablespoons hoisin sauce, divided
  • 1 tablespoon brown sugar
  • 2 tablespoons butter
  • 4+ garlic cloves finely diced
  • 4 green onions white and green parts separated
  • 1 ½ cups frozen peas and carrots
  • 1 tablespoon rice wine vinegar

Instructions

Make the Rice (The day before, if possible)

  • Use 4 cups instant rice. Follow package directions for cooking, using chicken broth instead of water (if possible) to add extra flavor.
  • Once cooked, spread the rice on a baking sheet or shallow pan to cool completely.
  • If you’re short on time, you can refrigerate it for 30–60 minutes to help dry it slightly.. this prevents mushy fried rice.

Caramelize the Pork

  • Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat.
  • Add 2–3 cups chopped smoked pork, 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, and 1 tablespoon brown sugar.
  • Cook 3–4 minutes until the pork edges are sticky, glossy, and caramelized. Remove from skillet and set aside.

Cook Aromatics

  • In the same skillet, add 1 tablespoon sesame oil + 2 tablespoons butter.
  • Toss in 4+ diced garlic cloves and the white parts of 4 green onions.
  • Cook 1–2 minutes until fragrant.

Add the Veggies

  • Stir in 1 ½ cups frozen peas and carrots.
  • Cook 2–3 minutes until softened and warmed through.

Fry the Rice

  • Add 4 cups of cold, cooked rice to the skillet.
  • Break up any clumps and spread the rice across the pan.
  • Let it sizzle undisturbed for 2–3 minutes before stirring.. this creates those little golden, crispy bits we all fight over.

Season

  • Pour in 4 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons sesame oil, and 1 tablespoon rice wine vinegar.
  • Stir everything together and taste. Adjust seasoning if needed.

Finish

  • Stir the caramelized pork back into the skillet.
  • Toss everything together until hot and coated.
  • Garnish with the green onion tops and serve immediately.

Notes

Tips for Perfect Fried Rice

  • Use a large skillet for fried rice if you don’t have a wok.. it keeps heat steady.
  • Don’t crowd the pan. Fry in batches if needed for max crispiness.
  • Want spice? Add chili garlic sauce or a spoonful of gochujang.
  • Best fried rice with pork trick: caramelize the meat before adding it back in.