Pork Fried Rice (or Chicken)

  • 3 cups rice, fully cooked
  • 1/2 to 1 lb pork (or chicken), very thinly sliced and chopped
  • 3 large eggs
  • 1 lb frozen peas
  • 1 lb carrots, finely chopped
  • 1 tablespoon and 1/4 cup soy sauce (gluten-free), separated
  • 1/4 cup vegetable oil
  • 1 tablespoon sriracha
  • 1/4 teaspoon salt
  • Optional: 1 teaspoon sesame seed oil


  1. In a small bowl or Tupperware container, combine meat, 1 tablespoon soy sauce, sriracha, salt, and optional sesame seed oil. Mix thoroughly by hand. Cover, and let sit in refrigerator for at least 1 hour.
  2. In a wok, add vegetable oil. (Be sure to swirl the oil around to coat the edges of the pan.) (I usually dip a paper towel in a bit of the oil and just rub around the upper edges. Just a little easier for me.)
  3. Heat on medium-high heat until oil begins to lightly smoke.
    • NOTE: From this point until you add the rice, you will need to flip and stir pretty much constantly, so I won’t repeat it in each step. After you add the rice, you should stir well about every 10 seconds. If at any point your food stops sizzling, increase your heat a bit until you get the sizzle back.
  4. Crack eggs directly into oil, being mindful of oil splatter. (It’s hot; the oil is going to pop quite a bit, so be careful.) Cook eggs for approximately 30 to 45 seconds.
  5. Add meat with marinade to the oil. Cook until mostly done (generally about 1 to 2 minutes).
  6. Add carrots; cook for 1 to 2 minutes.
  7. Add rice. Pour remaining soy sauce over rice, and mix together well. Cook for about 3 minutes.
  8. Add frozen peas. Cook until peas heated through (roughly 2 to 3 minutes).
  9. Remove from heat and serve.

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