How Do You Make Pork Fried Rice

Table of Contents

✨ Introduction

How do you make pork fried rice: Today, we’re unlocking the secrets of PF Chang’s signature fried rice—that rich, savory, and delightfully chewy dish you crave.
You’ll learn not only the exact ingredients and professional techniques, but also how to recreate every variation: chicken, beef, pork, shrimp, and a fragrant vegetarian version.
This isn’t just a recipe—this is your passport to mastering restaurant-quality fried rice at home.

🛒 Ingredients

Below are the core ingredients, with key highlights you should pay attention to:

🌟 Star Ingredient – The Rice

PF Chang’s uses a long-grain white rice such as Riceland, known for its fluffy grains that don’t clump.
Wash it thoroughly until the water runs clear to remove excess starch. This is the foundation of perfect fried rice.

🍖 Protein Choices

Choose one or a mix:

Boneless chicken breast
Flank steak
Center-cut pork chops
Medium peeled & deveined shrimp
(For the vegetarian version: shiitake mushrooms, broccoli, snap peas)

Pro Tip: All proteins are marinated in a special alkaline soy marinade to make them succulent and tender.

🥢 For the Dark Sauce

Light soy sauce
Mushroom dark soy sauce
Premium oyster sauce
Rice wine (Mitchu or Shaoxing)
Chicken broth (or vegetarian broth)
White granulated sugar

🥬 Vegetables

Bean sprouts
Julienned carrots
Green onions

🧂 How to Make the Recipe (Step by Step)

Step 1: Prepare the Rice (10 min active, overnight rest recommended)

Wash rice until water is clear.
Cook in a rice cooker or stovetop (1.5 parts water to 1 part rice).
Spread on a tray and let cool completely.
Refrigerate overnight.

Step 2: Make Alkaline Soy Marinade (5 min)

Whisk 1 cup water + ½ tsp baking soda until dissolved.
Add ⅓ cup low-sodium soy sauce.
Refrigerate until needed.

Step 3: Prepare the Protein

(Choose one or more)

Chicken / Pork / Beef

Slice into 1” strips, then cut crosswise into ⅛” slices.
Marinate 2–24 hours.

Shrimp

Marinate 30 min until thawed.

Step 4: Cook the Protein (15 min)

Heat neutral oil to 350°F (175°C).
Pat proteins dry.
Deep-fry in small batches ~2 min until just golden.
Drain on paper towels.

Shrimp Alternative:

Simmer gently for 1–2 min until pink.

Step 5: Make the Dark Sauce (10 min)

Simmer ¼ cup chicken broth + ¼ cup sugar.
Remove from heat.
Stir in:
¼ cup + 2 tbsp soy sauce
- 1 tbsp mushroom soy sauce
- 1 tbsp oyster sauce
- 2 tbsp rice wine

Cool and store refrigerated up to 1 month.

Step 6: Stir Fry Everything (5–7 min)

Heat oil in wok over medium-high.
Scramble 1 large egg.
Add ~6 oz protein.
Stir until heated through.
Add 16 oz cooked rice.
Break up clumps.
Toss in:
- ½ cup bean sprouts
- ½ cup carrots
- ⅓ cup green onions
Sprinkle 1 tsp white pepper.
Pour ¼ cup dark sauce around edges.
Mix well until no white rice remains.
Season with salt to taste.

🍚 How to Make Moist, Perfect Fried Rice Every Time

This isn’t just any fried rice—this is the secret to moist, glossy, perfectly seasoned grains that separate yet stay juicy.

Use properly cooled rice: overnight refrigeration reduces excess moisture.
Marinate proteins with alkaline soy: tenderizes while locking in juices.
Pour sauce around wok edges: caramelizes and infuses each grain.
Stir constantly but gently: to avoid breaking the grains.
Finish with a touch of salt: to balance the sweet-savory notes.

🧑‍🍳 10 Test Kitchen Tips

Chill rice overnight – never skip this step.
Slice proteins thinly for quicker cooking.
Use neutral oil (canola or grapeseed).
Keep ingredients prepped before heating the wok.
Deep-fry proteins first for authentic texture.
Marinate at least 2 hours.
Use mushroom soy for deep color.
Avoid crowding the wok.
Taste as you go—season gradually.
Work quickly once rice is in.

🧊 How to Store

Let fried rice cool to room temperature.
Transfer to an airtight container and refrigerate up to 3 days.
When reheating, sprinkle a little water over it and stir-fry on medium heat to restore moisture.

❄️ Can You Freeze This Recipe?

Absolutely.
Here’s how to do it properly:

Cool completely: Spread on a tray so steam escapes.
Pack portions: Use zip-top freezer bags or airtight containers.
Label and date: Use within 1 month.
Reheat from frozen: Either microwave in short bursts, stirring between, or re-fry in a lightly oiled wok.
Expect a slightly softer texture, but flavors will remain excellent.
For best results, freeze proteins separately and mix them back into the rice when reheating.

💬 NonvegKahani Community Tips & Praise

⭐ Rahul K. writes:
“I tried this recipe step by step, and it came out better than the restaurant version. The dark sauce makes all the difference. My family couldn’t believe it was homemade!”

🍽️ Ingredients (Scaling Options)

Ingredient	1×	2×	4×
Long-grain rice	2 cups	4 cups	8 cups
Protein of choice	6 oz	12 oz	24 oz
Eggs	1	2	4
Bean sprouts	½ cup	1 cup	2 cups
Julienned carrots	½ cup	1 cup	2 cups
Green onions	⅓ cup	⅔ cup	1⅓ cups
White pepper	1 tsp	2 tsp	4 tsp
Dark sauce	¼ cup	½ cup	1 cup

🔪 Directions

Step 1: Cook and chill rice overnight.
Step 2: Make marinade.
Step 3: Prep protein and marinate.
Step 4: Deep-fry protein.
Step 5: Make dark sauce.
Step 6: Stir fry everything in sequence.
Step 7: Season, taste, serve.

🥗 Nutrition (per serving)

Calories: ~420
Protein: 22g
Carbs: 58g
Fat: 12g
Sodium: 920mg

🎥 Best YouTube Video

Watch here: PF Chang’s Fried Rice Recipe

❓ 5 Frequently Asked Questions

Can I use brown rice instead of white?
Yes—expect a nuttier flavor and firmer texture. Cook and cool as you would white rice.
What if I don’t have a wok?
Use the widest skillet you have. Just avoid crowding so steam escapes.
Can I skip the deep-frying step?
You can stir-fry raw protein directly, but it won’t have the same tender texture.
How do I make it less salty?
Use low-sodium soy sauce and reduce added salt.
What vegetables work best for variations?
Broccoli florets, snow peas, zucchini, and baby corn are great additions.

✨ Introduction