Pork Mince Fried Rice

5 from 16 votes

Create Chinese style fried rice with pork mince in just 20 minutes! This quick and easy recipe includes pork, bacon, egg, veggies and sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Chinese

Keyword: pork mince fried rice

Servings:

Calories: 674kcal

Author: Adrianne

Ingredients

Sauce

1 tablespoon soy sauce Note 1
1 tablespoon oyster sauce Note 2
1 tablespoon Chinese cooking wine Note 3
1 tablespoon Worcestershire sauce Note 4
3 teaspoons sesame oil Note 5

Fried Rice

2 tablespoons peanut oil Note 6
500 grams/ 1 pound pork mince (ground pork) Note 7
1 tablespoon garlic chunky chopped, Note 8
1 teaspoon minced ginger Note 9
¼ teaspoon salt Note 10
½ teaspoon black pepper also Note 10
4 medium eggs Note 11
1 cup bacon diced, Note 12
½ large onion peeled and diced, Note 13
2 cups frozen mixed vegetables (carrot, peas and corn) Note 14
4 cups cooked rice this is the cooked amount, Note 15

Garnish (optional):

green onions tips and roots trimmed, finely sliced, Note 16

Instructions

Sauce: add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass and whisk to combine then set aside.
Pork: place a large sauté pan or wok onto the stove top, turn the heat to high and add the peanut oil. Then add the pork mince, garlic, ginger, salt and pepper. Cook the pork mince for 8-10 minutes breaking up any clumps with a slotted turner as the meat cooks. Once the pork is cooked, transfer it out of the pan and place it into a paper towel lined bowl.
Egg: crack the eggs one by one into a small bowl and then use a fork to whisk them. Pour the beaten eggs into the hot pan, scramble them and break them into small pieces as they cook (around 2 minutes). Once they are done, transfer them out of the pan, onto a plate.
Bacon and onion: next add the bacon and onion to the pan and cook until the bacon crisps a little and the onion softens (1-2 minutes).
Frozen vegetables: now add the frozen peas, corn and carrot to the pan and let them cook for 1 - 2 minutes.
Cooked rice and sauce: once the vegetables have softened, add the cooked, day old rice to the pan. Break up any clumps with a wooden spoon, then pour the sauce over the top and take a couple of minutes to work it into the rice.
Egg and pork: once the rice and sauce are consistently mixed in, add the cooked egg and pork back to the pan. Stir to gently combine these and let them heat through.
To serve: once the dish is warmed through, garnish with some finely chopped green onions.

Video

Notes

Note 1 - Soy sauce: this is sushi style or regular soy sauce. If you want darker looking fried rice, you can use dark soy sauce in place of this. We don't however, want to use both as that would make the rice 'too salty'.
Note 2 - Oyster sauce: thick and rich! Oyster sauce is a classic sauce in Chinese cooking, very popular and widely used across an array of recipe.
Note 3 - Chinese cooking wine: you will find this in the Asian foods section of the supermarket. No need to drive to the local Asian grocery store. It is also known as 'Shaoxing wine'.
Note 4 - Worcestershire sauce: this gives the rice a little oomph! Not traditional or common in fried rice. But it is my secret sauce that I like to use and believe the results tell the story of why 😉👌.
Note 5 - Sesame oil: this is a lovely light aromatic oil that is popular in Chinese recipes.
Note 6 - Peanut oil: we use the peanut oil to fry off the pork mince in the initial stages of brining together the rice.
Note 7 - Pork mince: also known as ground pork. This is an excellent, cost effective cut of pork meat. Pork mince can be frozen, then thawed and used when needed. It is very handy to have in the freezer so you can whip it out as needed.
Note 8 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
Note 9 - Garlic: you can use 2-3 fresh garlic cloves finely chopped, chunky chopped garlic as you see in the photo above or jarred minced garlic. Whichever works for you the most easily.
Note 10 - Ginger: crushed ginger from a jar or finely chopped fresh ginger. Both options will work.
Note 11 - Eggs: free range is always the best choice! We want to whisk these and scramble them in the pan to cook them. As an alternative, you can fry them and serve them as a fried egg on the top of a bowl of the rice.
Note 12 - Bacon: store bought diced bacon is the most convenient to use. It saves you chopping or dicing and you can simply throw it into the pan.
Note 13 - Onion: we want to peel and dice half of a large onion.
Note 14 - Frozen vegetables: I like to use a combination of peas, corn and corn. This trio is sold as a packet in the freezer section of the supermarket. They offer pops of colour and an array of textures to the dish. We add them frozen to the pan.
Note 15 - Day old rice: it will only take minutes to make the rice the day before and doing so gives the best results. I use 2 cups of dried basmati rice in 3 cups of water in a microwave rice cooker. Then I cook this for 12 minutes on high. Once it has cooled, I place it in the fridge until the next day.
Note 16 - Green onions: optional! A great way to garnish the finished dish if you choose to use them. Simply discard the roots and tips them finely slice them.

Nutrition