Pork Fried Rice Recipe With Bean Sprouts: Wok-Tossed Savory Bites

This pork fried rice with bean sprouts brings authentic wok-tossed flavor to your home kitchen with minimal effort. I developed this recipe to capture that perfect balance of savory pork, crisp vegetables, and fluffy rice that makes takeout so irresistible.

The secret lies in using day-old rice and cooking everything over high heat to achieve that signature smoky wok taste. Each bite delivers tender pork pieces, crisp-tender bean sprouts, and rice grains that are distinct yet perfectly seasoned.

What you’ll get is a dish that’s greater than the sum of its parts—every component maintains its identity while contributing to a harmonious whole. The bean sprouts add a satisfying crunch that contrasts beautifully with the soft rice and pork.

This recipe comes together in 20 minutes and uses simple ingredients you likely already have on hand. Here’s how to make it.

Ingredients for Pork Fried Rice Recipe with Bean Sprouts

Day-old rice, crisp sprouts, and tender pork make this wok classic sing. Nothing complicated here.

The rice is everything here—use day-old, cold rice from the fridge (leftover takeout works great). Jasmine or long-grain white gives you that perfect fluffy texture. For the pork, shoulder or tenderloin both work, but shoulder has more flavor. I grab mine from Whole Foods or a local Asian market where the butchers will slice it thin for stir-frying. The bean sprouts should be bright white with firm tails (avoid any that look slimy).

No pork? Chicken thighs or shrimp swap in perfectly. Out of bean sprouts? Shredded cabbage or snow peas add a similar crunch. Missing oyster sauce? Hoisin or extra soy sauce plus a pinch of sugar works in a pinch. The sesame oil is non-negotiable for that final aroma though—Kadonya or Kikkoman are easy to find at most supermarkets. Fresh ginger would be nice if you have it (about 1 tsp grated).

Cooked rice keeps in the fridge for 4-5 days, so plan ahead. The bean sprouts last about 3 days in a damp paper towel in the crisper. Leftovers taste even better the next day—reheat in a dry pan to revive that wok-hei (that smoky breath of the wok). Freezes well for up to 3 months.

Step-by-Step Instructions for Pork Fried Rice With Bean Sprouts

Here’s the method I’ve perfected—high heat, quick hands, and layers of flavor.

Step 1: Prep and Marinate the Pork

Thinly slice the 0.75 lb Pork Shoulder into bite-sized pieces. I like to cut against the grain for maximum tenderness. In a bowl, combine the pork with 1 tbsp Soy Sauce, 0.25 tsp White Pepper, and 0.25 tsp Salt.

Let it marinate for 10-15 minutes while you prep the rest. This step ensures the pork stays juicy and absorbs flavor. Don’t skip it—under-seasoned pork will taste bland in the final dish.

Step 2: Scramble Eggs and Sauté Aromatics

Heat 1 tbsp Vegetable Oil in a wok or large skillet over high heat until shimmering. Pour in the 2 whole Large Eggs and scramble quickly until just set but still slightly runny. Remove and set aside.

In the same pan, add 1 tbsp Vegetable Oil and swirl to coat. Add the 3 cloves Garlic Cloves and stir for 15-20 seconds until fragrant but not browned. Immediately add the diced 1 whole Carrot and cook for 2 minutes until slightly softened.

Step 3: Cook Pork and Vegetables

Add the remaining 1 tbsp Vegetable Oil to the pan. Increase heat to maximum and add the marinated pork. Spread it in a single layer and let it sear undisturbed for 1-2 minutes until the edges turn lightly browned.

Toss in the 2 cups Bean Sprouts and 0.75 cup Peas, stir-frying for 2-3 minutes until the pork is cooked through and the vegetables are tender-crisp. The bean sprouts should still have a slight bite—they’ll soften more when combined with the rice.

Step 4: Combine Rice and Finish with Sauce

Add the 4 cups Cooked White Rice, breaking up any clumps with your spatula. Press the rice into the pan and let it sit undisturbed for 30 seconds to develop a slight crust. Then stir-fry for 2-3 minutes until the rice is heated through.

Pour in the remaining 2 tbsp Soy Sauce and 1 tbsp Oyster Sauce, stirring to coat everything evenly. Return the scrambled eggs to the pan, add the 0.5 cup Green Onions, and toss for another 1 minute. The rice should be glossy and lightly caramelized in spots.

Step 5: Plate and Garnish

Remove from heat and drizzle with 1 tsp Sesame Oil. Stir once more to distribute the aroma. Taste and adjust seasoning if needed—I sometimes add a pinch more Salt if the flavors seem flat.

Serve immediately while hot, garnished with extra green onions if desired. The texture should be a mix of tender pork, crisp vegetables, and fluffy rice with that signature wok hei—smoky breath of the wok.

Flavor Customization for These Flavors

Spice It Up

For heat lovers, add 1-2 tsp sriracha or 1 finely chopped Thai chili when stir-frying the pork. I also love a dash of Sichuan peppercorns for that tingling sensation—just crush ½ tsp and sprinkle at the end. 🌶️

Extra Umami Boost

Increase the depth with 1 tbsp fish sauce or 1 tsp mushroom powder along with the soy sauce. A sprinkle of furikake seasoning at the end adds a Japanese twist with seaweed and sesame notes.

Sweet and Tangy

Balance the savory with 1 tbsp pineapple tidbits or 2 tbsp diced bell peppers for sweetness. For tang, finish with a squeeze of lime juice or a drizzle of chili garlic sauce. The brightness cuts through the richness beautifully.

Herb Freshness

Add ¼ cup chopped cilantro or Thai basil at the very end for a fresh herbaceous note. I often toss in a handful of baby spinach just before serving—it wilts perfectly in the residual heat.

Crunchy Texture

For extra texture, top with fried shallots or crushed peanuts. I keep a jar of La Choy crispy noodles in my pantry for this exact purpose—they add an irresistible crunch without extra prep. 💡

Low-Sodium Option

Reduce the soy sauce to 2 tbsp and use low-sodium oyster sauce. Boost flavor with 1 tsp grated ginger and extra garlic. The dish stays flavorful without the salt overload.

Frequently Asked Questions