Pork Fried Rice


This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack. It comes together in just 25 minutes, thanks to the inclusion of quick-cooking Chinese barbecued pork.

Pork Fried Rice
Photo: Jerrelle Guy
Active Time:
25 mins
Total Time:
25 mins
4 servings


  • 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


  1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil, and sugar.

  2. Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, carrot, and bok choy and stir-fry until tender. Add the eggs and scramble just until set.

  3. Stir in the cooked rice, scallions, soy sauce mixture, and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger, and serve.

Suggested Pairing

A spicy yet smooth Aussie Shiraz.

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