Updated: Oct 9
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Want a recipe that looks like you put in a whole lot more effort than you actually did? Then Sticky Pork Fried Rice is exactly that kind of dinner.
Thin-cut, tenderized pork chops are quickly browned, then tossed with scrambled egg, mixed vegetables, fresh garlic, and a sweet-savory hoisin sauce. Everything comes together in one skillet before being folded into fluffy rice for a dinner that’s hearty, flavorful, and wonderfully easy.
It’s a little sweet, a little savory, a little garlicky, and finished with just enough sesame oil and rice vinegar to keep everything balanced.
And the best part? It’s the kind of dinner that can come together when you’ve already had a long day and don’t feel like making dinner into a production.
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Tools from the Kitchen:
Large skillet or wok
Cutting board
Chef’s knife
Measuring cups
Measuring spoons
Small mixing bowl
Whisk or fork
Wooden spoon or spatula
Plate for cooked pork and egg
Rice pot with lid
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Ingredients:
Pork Fried Rice
1 lb thin-cut, tenderized boneless center-cut pork chops
1 cup cooked white rice
2 large eggs
2 cups frozen mixed vegetables
2–3 cloves fresh garlic, minced
1–2 tbsp cooking oil
Black pepper, to taste
Garlic powder, to taste
Ground ginger, to taste, optional
Red pepper flakes, optional
Sticky Sauce
¼ cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1–2 tsp honey or brown sugar
½ cup water
1 tsp cornstarch
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Prepare:
1. In a medium liquid measuring cup, whisk together:
Hoisin sauce
Soy sauce
Rice vinegar
Sesame oil
Honey or brown sugar
Water
Cornstarch
2. Prepare the rice according to package directions and set aside. For fried rice, slightly cooled rice works especially well because it stays separate instead of becoming mushy when stirred into the skillet.
3. Cut the pork chops into bite-sized pieces. Season lightly with black pepper, garlic powder, ground ginger and a little red pepper flakes if desired.
4. Heat a large skillet over medium-high heat and add the cooking oil. Add the pork and cook quickly, stirring occasionally, until browned and cooked through.
Remove the pork to a plate and set aside.
5. Add the eggs directly to the skillet. Scramble until cooked through, then remove them to the plate with the pork.
6. Add the frozen mixed vegetables to the skillet.
Cover and cook for several minutes, stirring occasionally, until the vegetables are heated through.
7. Add the minced garlic and stir for about 30 seconds, just until fragrant.
8. Slowly pour the sauce into the skillet with the vegetables.
Allow it to gently simmer, stirring frequently, until the sauce begins to thicken and become glossy.
9. Return the cooked pork and scrambled egg to the skillet.
Stir to coat everything in the sauce.
10. Add the cooked rice and gently stir until the rice is evenly combined with the pork, egg, vegetables, and sauce.
11. Continue cooking for another couple of minutes until everything is hot and well coated.
12. Spoon the pork fried rice into bowls and serve hot.
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Notes from the Kitchen:
Thin-cut pork cooks quickly. Because these chops are thin and tenderized, avoid overcooking them during the initial browning.
Don’t skip removing the pork. Taking it out while preparing the rest of the dish helps keep the pork tender.
Fresh garlic makes a difference. Add it after the vegetables have cooked so it doesn’t burn.
The sauce should be glossy, not watery. Let it gently simmer after adding the cornstarch mixture until it thickens.
Cold or slightly cooled rice works beautifully for fried rice. It helps keep the grains separate.
Taste before adding extra salt. Soy sauce and hoisin sauce already bring plenty of saltiness.
Want some heat? Add red pepper flakes or your favorite hot sauce.
Top with chopped fresh green onions for an extra delicious finish.
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