Pork (or Chicken) Fried Rice

  • 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 if needed), 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. Heat on medium-high heat until oil begins to lightly smoke.
    • NOTE: From this point, you will need to flip/stir pretty much constantly.
  3. Crack eggs directly into oil, and cook for approximately 30 to 45 seconds.
  4. Add meat with marinade to the oil. Cook until mostly done (generally about 1 to 2 minutes).
  5. Add carrots; cook for 1 to 2 minutes.
  6. Add rice. Pour remaining soy sauce over rice, and mix together well. Cook for about 3 minutes.
  7. Add frozen peas. Cook until peas heated through (roughly 2 to 3 minutes).
  8. Remove from heat and serve.

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