February 23, 2015



Take-out fried rice can be a hit or miss. This flavorful homemade fried rice, loaded with lots of pork and eggs is a hit every time.

Pork Fried Rice
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Have you ever been as underwhelmed with your take-out fried rice as I have? Have you had one that may have look so tasty that you couldn't wait to dig in, but your excitement turned into disappointment when it tasted bland and did not meet your expectations? Or perhaps it had good flavor, but there was enough pork in the pork fried rice. Often times, there is too much rice and not enough of the other good stuff like bean sprouts and eggs. I have been known to add eggs to my take-out once it arrives home!

For the same price, I can make my own and feed twice as many people. The best part, I can add as much of the other good stuff as I want!           
Pork Fried Rice

One drawback I find with fried rice recipes is it requires cold, day-old rice because freshly made ones tend to be sticky or soggy. Sometimes I don't plan ahead and have no precooked rice on hand and don't want to wait a whole day to make it. I have found that there is a foolproof way to make rice that can be used immediately for fried rice. My secret—I boil rice in a generous amount of water, pour into a fine mesh sieve, run under cold water, and drain well. This method yields fluffy rice with a slight chew that can be substituted for cold, day-old ones. 

This fried rice is very flavorful, thanks in part to roasted red pork tenderloin. I marinade the pork in Seasoning Mix for Roasted Red Pork by Dragonfly (this stuff is good!) for at least a couple of hours and then roast. With the presence of cinnamon and star anise in the seasoning mix, the pork has a wonderful punch of flavor and gives you a taste of the Orient. If you want to plan ahead, make two tenderlions. Slice one up and freeze it, so the next time you want to make the fried rice the pork is ready to go! Just a little foresight goes a long way. 

Pork Fried Rice

My fried rice also contains another secret ingredient—molasses. I was given the idea by my neighbor who said she knew of a restaurant that uses it in their rice. It makes perfect sense...I have already been using molasses as a secret ingredient in one of my other dishes (that is another recipe for another time). The molasses adds color, and its slight sweetness balances out the saltiness of the soy sauce in the fried rice. Clever! 

This fried rice, loaded with pork and eggs, is so substantial that it could be a meal in itself. The next time you have a hankering for some, make it yourself. You will get a whole lot more than a container of bland, overpriced rice!




1 lb. pork tenderlion 
1 pack (1 pkg. contains two 1.76 oz. packs) Dragonfly Seasoning Mix for Roast Red Pork
1/2 cup water
4 eggs 
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1 tbsp. + 2 tsp. vegetable or peanut oil, divided
1/4 cup soy sauce
1 tbsp. molasses
2 tsp. sesame oil
1 1/2 cup chopped onion
1 tbsp. minced ginger
1 tbsp. minced garlic
8 oz. (about 3 cups) bean sprouts 
1 rounded cup chopped scallion
4 cups cold cooked rice  (instructions for using uncooked below) 


To Make Pork:

Cut any silver skin off the pork. Using a small pointed knife, make numerous 1/2" deep punctures in pork to maximize absorption of marinade. Place water and pork seasoning pack in a large zip lock bag. Mix to dissolve granules. Add pork. Marinade in refrigerator for at least 2 hours. Preheat oven to 375 degrees F. Remove pork and discard marinade. Place on a greased baking sheet and bake for about 30 minutes or until a thermometer reads 145-150 degrees F. Remove and let rest for 10 minutes. Cut pork into 1/4" to 1/2" cubes. Set aside

To Make Rice (if not using day-old cooked rice):
Fill a medium saucepan with water. Cover and bring to a boil. Stir in 1 1/3 cup uncooked rice and boil for 12 to 15 minutes. You want the rice to be al dente—with a slight chew. Mine is perfect at 12 minutes. Drain in a fine mesh sieve and run under cool cold water until rice is cold. Thoroughly shake off excess water. Optional, pat dry with layers of paper towels. Set aside.

To Make Eggs:
Whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Preheat a large skillet on medium. Add 2 teaspoons oil. Add eggs, cooking until the bottom is set. Turn over to cook second side. Remove from heat and chop with a spatula to break into little pieces. Remove from skillet. Set aside.

To Make Sauce: 
Whisk soy sauce, molasses, and sesame oil in a small bowl until well blended. Set aside.

Assembling Rice:
Using the same skillet used for cooking eggs, preheat on medium. Add 1 tablespoon oil. Add onion, ginger, and garlic and cook about 1 minute. Add pork, bean sprouts, scallion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently for about 1 minute. Add rice, breaking up any lumps, then add sauce. Cook stirring frequently until hot. Makes 6 servings.

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  1. A classic dish with so much flavor! Looks perfect!

  2. mmmm. . .fried rice is one of my favorite carby comfort foods. There is this place near my parents home in Ohio that make the best fried rice. Unlike most other places, they put huge chunks of proteins (and lots of it) in their rice. With your recipe, I can now attempt to make my own just the way I like it.

    1. Ohio is a bit of a trek to get your favorite fried rice! It’s a good thing that you have easy access to Chinatown where you can find some really good substitute. I’m with you: fried rice is not just about the rice, it’s about the protein as well.

  3. I am always underwhelmed by fried rice. Your homemade version looks million times better!! Now that I'm in nYC I need to find a good place in Chinatown. :-)

    1. Thanks Linsey! I hope NYC is treating you well! If you are looking for Vietnamese food, might I suggest Thai Son (89 Baxter St.) in Chinatown. They have a big menu and the food there is very good. Our personal favorite, Thit Kho To or caramel pork in the Casseroles section of the menu—delish!! Must have it with a side of white rice. We make a special trip there whenever we are in NYC.

  4. Always love a good fried rice recipe!! This looks really delicious!

    1. I too appreciate a well made fried rice. I have had too many dry, bland ones. Thanks so much for visiting Ami!

  5. Thao this fried rice looks delicious!

  6. I always forget to make the rice a day in advance for fried rice! Love your tip for making rice that you can use the same day. Can't wait to try it!

    1. What I also love is it cooks rice much quicker than the conventional method. Thanks so much for stopping by, Christin!

  7. I like dishes like this a lot, it looks delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!