This Pork Fried Rice is packed with flavor and delivers everything you’d expect from a favorite Chinese takeout or hibachi spot. It pairs well with any Asian-inspired main or side dishes, and also stands alone as a satisfying main course.
Griddle Pork Fried Rice
This is one of the best fried rice recipes you’ll make at home—better than many restaurant versions. You don’t need an expensive wok or commercial burner to get that authentic, slightly smoky hibachi flavor. A propane griddle or flat top will quickly get hot enough to create the toasted rice texture and bite you want.
With a short ingredient list and simple steps, you can make restaurant-quality fried rice at home. Cooking on a griddle is fast, fun, and ideal for feeding a crowd.
Why You’ll Love This Dish
- Big flavor, low cost – Tastes like hibachi-style fried rice for a fraction of the price of takeout.
- Quick to prepare – From start to finish on the griddle in about 25 minutes.
- Perfect for leftovers – Uses leftover or precooked Chinese BBQ pork (char siu) and chilled rice.
- Easy to scale – Simple to increase quantities for family dinners or gatherings.
Explore more fried rice variations to customize your next meal.
Pork Fried Rice Shopping List
Most of these items are pantry or freezer staples. Quantities are provided in the recipe card below.
- Jasmine rice (cooked and chilled)
- Neutral high-heat oil (avocado, canola, or vegetable)
- Sesame oil (for finishing)
- Onion, diced
- Frozen peas and carrots
- Chinese BBQ pork (Char Siu), precooked and diced
- Eggs
- Soy sauce
- Salt and pepper
If you don’t have an outdoor flat top griddle, a wok or large skillet will work, but higher heat on a griddle gives the best texture and toasted flavor.
How To Make Pork Fried Rice (Overview)
Below is a clear overview of the technique so you know what to expect. Follow the full recipe card at the bottom for exact amounts and step-by-step details.
- Oil and heat: Use a neutral oil with a high smoke point and heat the griddle until very hot.
- Sauté aromatics and pork: Start with diced onion and Chinese BBQ pork, stir-frying until aromatic and slightly browned.
- Add vegetables: Stir in frozen peas and carrots until heated and a bit crisp around the edges.
- Toast the rice: Move meat and veg to the side, add oil, then spread cold cooked rice and break it apart, letting it toast.
- Combine and season: Mix rice with pork and vegetables, drizzle soy sauce and sesame oil, and toss until evenly coated.
- Finish with egg: Create a space in the rice, scramble eggs on the griddle, then incorporate them into the rice.
Pork Fried Rice FAQ
Chinese BBQ pork, commonly known as Char Siu, is pork marinated with aromatics and sauces such as hoisin, five-spice powder, and honey or sugar. Many commercial versions also include a bit of red food coloring that gives the exterior its distinctive reddish hue. You can buy precooked char siu at many Asian markets or make your own at home to control ingredients.
Jasmine rice is my preference because of its fragrant aroma and light texture, which holds up well when fried. Any long-grain white rice will work, but be sure to use fully cooked rice that has been chilled—day-old rice gives the best results and prevents mushiness.
A heavy-duty propane flat top griddle that gets very hot is ideal. Small electric griddles used for pancakes typically can’t reach the high heat needed for an authentic toasted fried rice texture.
Yes. Swap in chicken, shrimp, smoked pork chops, tofu, or leave out the meat entirely. You can also vary the vegetables—edamame, green onion, garlic, asparagus, or whatever you have on hand—to create a “clean out the fridge” fried rice.
Tips For The Best Fried Rice
Getting great fried rice at home is easy if you follow a few simple rules:
- Use cold rice: Never use hot or freshly cooked rice; chilled rice separates better and toasts rather than turning mushy.
- Prep everything first: Fried rice cooks fast. Have all ingredients measured and within reach before you start. A large metal spatula is very helpful.
- Oil strategically: Use enough oil to keep ingredients from sticking and to help the rice toast, but don’t saturate the pan. A squeeze bottle or ladle helps control oil distribution.
- Keep the surface very hot: High heat is crucial—especially when cold rice and frozen vegetables hit the griddle—to achieve a slightly crisp, smoky finish.
Serve This With…
This fried rice is hearty enough to be a full meal, but it also makes a great base for a larger Asian-inspired spread. Consider serving appetizers like fried wontons or coconut shrimp, or sides such as spicy miso wings, ramen for a special occasion, or classic egg rolls. These pairings turn a simple weeknight dish into a multi-course feast for guests or family.
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Griddle Pork Fried Rice
Home-cooked pork fried rice made easy on a propane griddle. Enjoy hibachi-style flavor without the restaurant price.
Ingredients
- 4 tablespoons neutral oil (canola or avocado), divided
- 1 small onion, diced
- 1 cup diced Chinese BBQ pork (char siu)
- 1 cup frozen peas and carrots
- 3 cups cooked jasmine rice, chilled
- 2 eggs, lightly beaten
- 1/8 cup soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
- Preheat your griddle to medium-high or high heat and add about 1 tablespoon of oil.
- Add diced onion and the diced BBQ pork; stir-fry about 2 minutes until slightly browned and fragrant.
- Add frozen peas and carrots and stir-fry until heated through and edges begin to crisp.
- Move the pork and vegetables to a cooler spot on the griddle.
- Add more oil, spread the cold rice on the hot surface, and break apart clumps with your spatula. Let the rice toast and develop some color, adding oil as needed.
- Combine the rice with the pork and vegetables. Drizzle soy sauce and sesame oil over the mixture and toss to coat evenly.
- Make a well in the center of the rice, add a little more oil, crack in the eggs, scramble them, and mix them into the rice until fully incorporated. Taste and adjust salt and pepper as needed. Serve hot.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount per serving (estimate): Calories: 152 • Total Fat: 7g • Saturated Fat: 1g • Cholesterol: 38mg • Sodium: 324mg • Carbohydrates: 17g • Fiber: 1g • Sugar: 4g • Protein: 6g
Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted nutrition resource.