Martha Stewart’s Pork Fried Rice Recipe: Wok-Tossed Savory Bites

I’ve tested this pork fried rice in my tiny Boston kitchen until every bite delivered that signature wok-tossed texture. The secret lies in pre-cooked rice and high heat to achieve perfectly charred edges without mushiness.

This method transforms simple ingredients into a dish with restaurant-quality flavor. I use cold, day-old rice to prevent sticking and ensure each grain stays separate and lightly crisped.

The pork is marinated briefly for tenderness, then stir-fried with vegetables and scrambled eggs for a balanced, savory result. Every element comes together quickly once the prep is complete.

Serve it straight from the wok for the best texture. The final dish is aromatic, slightly smoky, and deeply satisfying.

Ingredients for Pork Fried Rice Recipe Martha Stewart

Cold rice, tender pork, and vibrant vegetables create this signature wok-tossed dish with restaurant-quality results.

The rice quality is non-negotiable. Day-old jasmine or long-grain white rice works best—fresh rice turns to mush. Whole Foods or Asian markets often carry pre-cooked rice that’s perfect for this. For the pork, shoulder or tenderloin gives the ideal texture. Slice against the grain for maximum tenderness. Look for marbling if you’re buying a whole piece to slice yourself.

No Shaoxing wine? Dry sherry at a 1:1 ratio works perfectly. Vegetarian? Swap oyster sauce for mushroom stir-fry sauce. Pork can be replaced with chicken thighs or firm tofu for variation. The carrots and peas are flexible—use bell peppers or snap peas if that’s what’s on hand. Trader Joe’s has great frozen options for the peas.

Store cooked pork in the fridge for up to 3 days, or freeze for 3 months. Rice keeps 5 days cooked, but freshness matters more here than with most dishes. The completed fried rice is best eaten immediately but reheats decently within 2 days—add a splash of water to prevent drying.

Step-by-Step Instructions for Wok-Tossed Savory Pork Fried Rice

Master the wok technique for perfect texture and balanced flavor in every bite.

Step 1: Prepare and Cook the Pork and Aromatics

Heat 2 tbsp neutral cooking oil in a wok or large skillet over high heat until shimmering. Add the 0.75 lb pork shoulder slices in a single layer, ensuring they don’t overlap. Sear undisturbed for 2-3 minutes until the edges turn golden brown and crisp.

Push the pork to one side, then add the minced garlic cloves and 1 tbsp fresh ginger to the center. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic. Transfer the pork and aromatics to a plate, leaving the rendered fat in the wok.

Step 2: Scramble the Eggs and Sauté the Vegetables

In the same wok, add the remaining 1 tbsp neutral cooking oil if needed. Pour in the beaten large eggs and let them set for 10 seconds before scrambling with a spatula. Cook until just set but still slightly runny—this ensures they stay tender in the final dish.

Add the finely diced carrots and stir-fry for 2 minutes until slightly softened. Toss in the thawed frozen peas and whites of the green onions, cooking for an additional 1 minute. The vegetables should retain a slight bite for texture contrast.

Step 3: Combine All Ingredients and Season

Add the 4 cups day-old cooked white rice to the wok, breaking up any clumps with your spatula. The rice should be cold and dry for optimal texture. Stir-fry for 2-3 minutes until the grains are fully heated through and beginning to crisp slightly.

Return the pork and aromatics to the wok. Drizzle the 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp Shaoxing wine evenly over the mixture. Sprinkle with 0.5 tsp kosher salt and 0.25 tsp ground white pepper. Toss everything together for 2 minutes until evenly coated and heated through.

Step 4: Finish and Garnish

Remove the wok from heat and stir in the 1 tsp sesame oil, ensuring it’s evenly distributed. The sesame oil adds a nutty aroma that deepens the dish’s flavor profile. Taste and adjust seasoning if needed, though the sauces should provide ample flavor.

Garnish with the sliced green onion greens and serve immediately. The fried rice should have distinct, separate grains with a glossy sheen from the sauces, each bite packed with savory pork, sweet peas, and aromatic depth.

Essential Equipment for This Dish

Wok Essentials

A carbon steel wok is my top choice for authentic results—14-inch diameter gives you enough surface area without crowding. I use Joyce Chen brand, available at most Boston neighborhood markets. The high, sloped sides make tossing effortless. 🔥

Heat Source

You need a burner that can hit high heat consistently. Gas ranges work best, but electric can work if you preheat the wok for 5 minutes. I learned this the hard way in my tiny apartment kitchen—patience is key when your stove isn’t commercial-grade.

Spatula Matters

A wok spatula (or chan) is designed for the curved shape. Look for one with a long handle to keep your hands safe from the heat. I keep mine hanging on a hook next to my stove for quick access.

Prep Tools

Have all ingredients prepped and measured before starting—mise en place is non-negotiable for stir-frying. I use small glass bowls from IKEA to organize everything. This prevents burning while you scramble to chop mid-cook.

Oil Dispenser

A squeeze bottle for your neutral cooking oil gives you precise control. I fill mine with avocado oil for its high smoke point. The bottle lets me add just the right amount without overdoing it.

Rice Prep

Use a rice cooker for perfect day-old rice. I set mine the night before and let it cool completely in the fridge. The Cuckoo brand I bought at an Asian market has been reliable for years. Cold rice is the foundation of good fried rice.

Frequently Asked Questions