Takeout Pork Fried Rice

🍚 Main Dish

Pork Fried Rice

Takeout-quality fried rice. Better with Panama pork. Multiple meals out of one batch.

Prep

25 mins

Cook

20 mins

Servings

I think this just may be the best fried rice I've ever had! It's especially delicious with Panamá's good quality pork. The icing on the cake is that we got several meals out of it!

This is takeout-quality fried rice that's easy enough for weeknight dinners and versatile enough to use whatever vegetables you have on hand. The secret? Fresh quality pork, sesame oil, and proper technique. Plus, it stores beautifully and reheats perfectly—which means multiple dinners, not just one.

Why This Recipe

It tastes like the good takeout place. Not dumbed down, not overly simplified. Proper technique with sesame oil, day-old rice, and high heat creates that crispy, flavorful result that makes people ask for seconds.

Panama's pork is legitimately excellent. Quality pork makes an enormous difference here. The meat should be tender and flavorful, not dry. When you have access to good pork, this dish shines.

You get multiple meals. This recipe makes enough for 6 servings, and it reheats beautifully. You're not just cooking dinner—you're prepping 2–3 days of good lunches.

The saltiness is customizable. Try the coconut aminos option—1/8 cup soy sauce + 1/8 cup coconut aminos instead of 1/4 cup soy sauce alone. You get the same flavor depth with less sodium, and it's especially good if you're watching your salt intake.

It's actually fast. 45 minutes total. Faster than ordering takeout, cheaper, and better quality pork.

About the Key Ingredients

🥓 Panama Pork

Use boneless pork loin chops from a good source. The quality of the pork matters enormously here—it should be flavorful and tender, not tough or dry. Cut into ½-inch cubes and cook until just done. Overcooked pork becomes tough; properly cooked, it's tender and absorbs the sesame oil flavors beautifully.

🍚 Day-Old or Cooled Rice

This is non-negotiable. Fresh, hot rice will get mushy and clump. Use rice that's been cooked, cooled, and refrigerated overnight (or at least a few hours). The grains will be separate and will crisp up nicely in the hot wok. Cook regular white rice, store it covered in the fridge, and use it the next day.

🫘 Soy Sauce OR Coconut Aminos (Less Salt Option)

The original recipe calls for ¼ cup soy sauce. For a less salty version, use ⅛ cup soy sauce + ⅛ cup coconut aminos instead. Coconut aminos has a slightly sweeter, less salty flavor profile but still delivers savory umami depth. The combination is delicious and noticeably less salty without sacrificing taste.

🥔 Sesame Oil

This is where the flavor lives. Use real sesame oil (not light sesame oil—go for the darker, toasted kind). It's potent, so 2 tablespoons is enough. The combination of vegetable oil + sesame oil creates the right balance of heat and flavor.

🥬 Vegetables (Flexible)

Frozen peas and carrots are convenient and work well. But you can use fresh or frozen bell peppers, mushrooms, broccoli, snap peas, or any combination. The point is color, texture, and nutrition. Don't overthink it—use what you have.

Pro Tips

Prep everything before you start cooking. Fried rice happens fast. Once the wok is hot, you don't have time to chop garlic or measure oil. Mise en place (everything in its place) is essential.
Use a wok or large skillet. A wok is ideal because of the surface area, but a large skillet works fine. You need room to spread ingredients out and cook quickly without crowding.
High heat is your friend. This is what creates the slight char and crispy edges. Don't be timid with the heat, but don't let anything burn either.
Cook the pork first, set it aside. This prevents overcooking and lets you finish cooking everything else without worrying about the meat getting tough.
Scramble eggs gently. You're not making scrambled eggs—you want soft curds mixed throughout the rice. Cook gently and don't overwork it.
Store and reheat properly. Fried rice keeps for 3 days in an airtight container in the fridge. Reheat in a skillet over medium heat, stirring occasionally, until warmed through. The microwave works but can make rice mushy.
Customize the seasonings. Taste as you go. If you want more garlic, add it. If you want more spice, add sriracha or chili flakes. The base recipe is flexible.

Recipe

Ingredients

1 pound boneless pork loin chops, cut into 1/2-inch cubes
2 tablespoons vegetable oil
2 tablespoons sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 1/2 cups frozen peas and carrots
2 tablespoons minced garlic
4 large eggs, beaten
1/2 cup green onions, chopped
4 cups cooked rice (day-old or cooled)
Seasoning option A: 1/4 cup soy sauce (regular or low sodium)
Seasoning option B (less salty): 1/8 cup soy sauce + 1/8 cup coconut aminos

Instructions

Cut pork loin chops into 1/2-inch cubes. Have all ingredients prepped and within reach—fried rice comes together quickly once you start cooking.
Heat a large skillet or wok over medium-high heat. Add vegetable oil and sesame oil and heat until shimmering and hot.
Add the pork cubes to the pan and season with salt, black pepper, and ground ginger. Cook for 5–7 minutes, stirring occasionally, until pork is browned and cooked through. Transfer to a plate.
Add frozen peas and carrots to the skillet and sauté for 2 minutes until heated through.
Stir in minced garlic and cook for 1 minute until fragrant.
Push vegetables to one side of the pan. Pour beaten eggs into the empty space and cook, stirring gently, until just set but still slightly soft (about 2 minutes).
Return the cooked pork to the skillet along with cooked rice and green onions. Stir gently to combine everything.
Drizzle with soy sauce and/or coconut aminos (use Option A for traditional flavor, or Option B for less salty). Cook for 2–3 minutes, stirring, until everything is evenly coated and heated through.
Serve hot. Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet over medium heat until warmed through.