Pork Fried Rice Recipe

Pork Fried Rice

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Chef Takashi Yagihashi's Japanese-style pork fried rice comes together in just 25 minutes, thanks to the inclusion of quick-cooking Chinese barbecued pork.

Takashi Yagihashi

Updated on July 15, 2024

Active Time:

25 mins

Total Time:

25 mins

Servings:

This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack.

Frequently Asked Questions

What is Chinese barbecued pork?

Chinese barbecued pork, or char siu in Cantonese, can be made from various meat cuts. It's first marinated in a barbecue sauce that typically contains Chinese five-spice powder, honey, Shaoxing wine, soy sauce, brown sugar, garlic, and oyster sauce, then roasted until it's exceptionally tender.
What is the best rice to use in fried rice?

While this recipe calls for short-grain Japanese rice, some cooks prefer frying rice with a longer grain and less starch, such as jasmine rice. The real key to great fried rice, regardless of what kind you're using, is to start with cold, already-cooked rice.

Note from the Food & Wine Test Kitchen

Since you'll need six cups of cold cooked rice to make this recipe, it's best to cook the rice a day in advance and refrigerate it overnight. However, you can still prepare pork fried rice for dinner tonight even if you didn't plan ahead. Simply cook the rice as normal, then spread it onto a sheet pan in an even layer. Let it cool a bit, then cover the pan loosely with plastic wrap and chill it in the refrigerator for at least half an hour before proceeding.

Suggested pairing

A spicy yet smooth Aussie Shiraz.

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Ingredients

3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon toasted sesame oil
1/4 teaspoon sugar
1/4 cup solid vegetable shortening
3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3-inch thick
1/2 cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into 1/3-inch dice
1 head baby bok choy, halved lengthwise and thinly sliced crosswise
4 large eggs, lightly beaten
6 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground black pepper
Kosher salt
1/4 cup pickled ginger

Directions

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Gather the ingredients.
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In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.
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Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute.
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Add the peas, shiitakes, carrot, and bok choy and stir-fry until tender.
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Add the eggs and scramble just until set.
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Stir in the cooked rice, scallions, soy sauce mixture, and pepper; stir-fry until the rice is hot.
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Spoon the fried rice into bowls, top with the sliced pork and pickled ginger, and serve.

Originally appeared: January 2007