Pork Fried Rice

Serves 4
This is easily my husband’s favorite Chinese take-out choice. Onions, pork, and scrambled eggs—greasy and satisfying. When you make it at home, you get the flavor of the Chinese joint but with fresher ingredients and minus the grease slick, thank you very much.


  • 12 ounce pork tenderloin, cut into 1/2-inch dice
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 3 tablespoons soy sauce
  • 3/4 teaspoon Chinese five-spice powder
  • 2 tablespoons peanut oil
  • 1/2 large white onion, finely chopped (1 cup)
  • 4 cloves garlic, minced (2 tablespoons)
  • 1 medium carrot, finely diced (1/2 cup)
  • 3 cups cooked white rice
  • 4 large eggs, lightly beaten
  • 5 ounces frozen peas, thawed
  • 3 scallions, thinly sliced on the bias
  • 1 teaspoon sesame oil


  1. In a medium bowl, combine pork, hoisin, honey, soy sauce, and five-spice powder. Marinate for 15 minutes.
  2. Heat a wok over high heat. When wok smokes, add oil. When oil shimmers, add onion and garlic and cook, stirring, for 30 seconds. Strain pork, reserving marinade, and cook, stirring, until browned, 2-3 minutes.
  3. Add carrots and rice to wok with reserved marinade and cook, stirring constantly, until rice absorbs liquid, about 2 minutes.
  4. Create well in center of wok, pour in eggs, and scramble.
  5. Add peas, scallions, and sesame oil to wok and stir until incorporated. Remove from heat and serve immediately.
cook's note
NUTSHELL RECIPE: basic white rice
Put 2 cups long-grain rice, 1½ teaspoons salt, and 3 cups water in a saucepan and stir briefly, just to distribute evenly. Over high heat, bring to a rolling boil; then reduce heat to low and simmer, covered, for 20 minutes. This recipe makes 2 quarts rice and leftovers freeze well.
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