Thai Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.

Somewhere near the top of the list of things that make me happy as a mom is discovering a weeknight recipe my whole family loves—and if it can be made inexpensively from pantry staples and a just few fresh ingredients from the supermarket, all the better. This Thai-style pork fried rice, a variation on my favorite traditional fried rice, is one of those recipes, and it comes together in under 30 minutes. I use ground pork, which, while not traditional, is so much easier and more flavorful than pork tenderloin or pork chops. This fried rice reheats beautifully in the microwave, making it the perfect dinner for those nights when everyone is running in different directions.

what you’ll need to Make Thai-Style Pork Fried Rice

Before we get to the recipe, a few words on the ingredients. I’ve made this dish with jasmine rice and regular long-grain white rice — both work well. While most fried rice recipes call for cold rice (so that the rice doesn’t stick together when fried), it doesn’t make much difference in this recipe, so feel free to make the rice ahead of time or at the last minute — whatever is most convenient for you. To flavor the rice, I use a combination of fish sauce and oyster sauce. Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings. Oyster sauce is a thick, dark brown condiment made primarily from oyster extracts. Despite its name, oyster sauce doesn’t taste strongly of oysters; rather, it has a salty, savory, slightly sweet flavor. You can find both sauces in the Asian section of most supermarkets.

Step-by-Step Instructions

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger.

Cook, stirring frequently, for about 1 minute.

Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes.

Cook, stirring to evenly combine, until the rice and vegetables are hot.

Stir in the dark scallion greens and cilantro.

Mix in the scrambled eggs.

Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.