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Chinese Pork Fried Rice

Chinese Pork Fried Rice

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I love fried rice, I love Chinese food period.  and where we live its pretty damn good. This rice beats even it. When it was done I ate 2 huge bowls. Yep it's that good! The instant pot makes it fast and easy as well. The ingredients are easy and most have them at home already. Enjoy this fast, easy Instant Pot Pork Fried Rice. This can also be done on the stove top as well and makes GREAT oamc freezer meals. Easy to freeze, reheat and enjoy anytime you want it. 

You Will Need

2 1/2 Cups Bone Broth

2 TBS Olive Oil

2 TBS Corn Starch

2 Cups Jasmine Rice (rinsed till Clear)

1 Large Onion

1 pound pork tenderloin diced small

1 TBS Soy Sauce

1/2 cup canned peas (or steamed frozen)

1/2 Cup Match Stick Carrots (diced small)

1 tsp Garlic Powder

1 tsp Pepper

2 tsp Salt

2 Large Eggs (scrambled)

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  • Start out by cutting Carrots (I used match stick carrots and cut small) and pork very small. Add corn starch to cut pork and mix well.

Chinese Pork Fried Rice
  • Add pork to instant pot and brown, when half way, add diced onions. 

Chinese Pork Fried Rice

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  • Add Chicken Bone Broth, Carrots, and Rice (I used Jasmine) garlic power, soy sauce

Chinese Pork Fried Rice
  • When Rice is finished cooking add peas and eggs and mix well 

Note: I scrambled my eggs on the stove top while my rice was cooking.

Chinese Pork Fried Rice

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No pork on hand? No problem! Try another tasty protein.

  • Chicken. The go-to fried rice addition.

  • Tofu

  • Roast Pork. Use your leftover roast pork to make roast pork fried rice.

  • Salmon. Try adding some leftover flaked Baked Salmon.

  •  Shrimp would be a yummy addition.  

  • Ground Meat. You could tried ground pork, ground beef or chicken.

  • Steak. Another leftover option 

Storage Tips

  • To Store. Store fried rice in an airtight storage container for up to 3 days in the fridge.

  • To Reheat. Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.

  • To Freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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