how many calories in pork fried rice
✨ Introduction
How many calories in pork fried rice: Imagine juicy pork ribeye, tender-crisp vegetables, and nutty Thai brown jasmine rice, all bound together with a dark, glossy Asian sauce.
This is not your everyday fried rice—this is a risotto-style, gourmet twist you’ll want to make again and again.
Whether you’re craving a comforting weeknight dinner or a show-stopping dish to impress your guests, this pork fried rice delivers an unforgettable experience.
🛒 Recipe Ingredients
Below are the essentials, with special highlights you won’t want to miss.
🌟 Highlighted Ingredient – Thai Brown Jasmine Rice
Unlike regular brown rice, Thai brown jasmine rice cooks faster—about 20–30 minutes—and tastes mild and sweet like white rice. It holds its shape beautifully and stays fluffy even after stir-frying.
🥩 Protein
- 1 pound pork ribeye roast, sliced into tender medallions
🥬 Vegetables
- 3 ribs celery
- 2 green onions
- 1 yellow sweet bell pepper
- 1 red sweet bell pepper
- 1 yellow onion
- 2 cups fresh bean sprouts
🍶 Sauce Ingredients
- ¼ cup oyster-flavored sauce
- 2 tbsp hoisin sauce
- 2 tbsp mushroom dark soy sauce
- 2 tsp chili garlic sauce
- 1½ tbsp rice vinegar
- 1 tbsp sesame oil
🍳 Pantry & Basics
- 2 cups Thai brown jasmine rice
- 4 cups water
- Peanut oil
- Salt
⏱️ How to Make the Recipe – Step by Step
Step 1 – Cook the Rice (30–40 min)
- Rinse rice in a wire mesh strainer until water is clear.
- Place in saucepan with 4 cups water.
- Use the finger-knuckle method: water should just reach your first knuckle.
- Bring to boil over high heat.
- Reduce to low, cover, and simmer 30–40 min.
- Check for doneness—rice should be tender, water absorbed.
- Remove from heat and let stand 5–10 min.
Step 2 – Make the Sauce (5 min)
- In a measuring cup, whisk together:
- Oyster sauce
- Hoisin sauce
- Mushroom soy sauce
- Chili garlic sauce
- Rice vinegar
- Sesame oil
- Stir until thick and glossy. Set aside.
Step 3 – Prepare the Vegetables (10–15 min)
- Dice onions, celery, peppers, and green onions.
- Keep in separate bowls to stay organized.
Step 4 – Prepare the Pork (5 min)
- Slice pork ribeye lengthwise.
- Remove any cotton strings.
- Cut into ¼-inch medallions.
- Wash hands and sanitize cutting area.
Step 5 – Stir Fry (10 min)
- Heat 3 tbsp peanut oil in wok over medium-high heat until shimmering.
- Add pork and yellow onion.
- Stir fry 2–3 min until pork is golden on edges.
- Add celery and bell peppers.
- Cover for 1–2 min to steam and cook through.
- Drizzle prepared sauce evenly over pork and vegetables.
- Add bean sprouts and 1½ tsp salt.
- Fold in cooked brown rice and green onions.
- Mix gently until hot and well combined.
Step 6 – Serve
Plate and serve immediately while hot and fragrant.
🥗 Calories & Nutrition Information: Pork Fried Rice with Thai Brown Jasmine Rice
Below is a detailed estimate of the calories for the whole batch of this recipe, assuming it makes about 4 large servings:
🔹 Per Batch (Total)
- Pork Ribeye Roast (1 lb / ~450g): ~950 kcal
- Thai Brown Jasmine Rice (2 cups dry): ~1360 kcal
- Peanut Oil (3 tbsp): ~360 kcal
- Oyster Sauce (¼ cup): ~60 kcal
- Hoisin Sauce (2 tbsp): ~70 kcal
- Mushroom Dark Soy Sauce (2 tbsp): ~40 kcal
- Chili Garlic Sauce (2 tsp): ~10 kcal
- Rice Vinegar (1.5 tbsp): ~5 kcal
- Sesame Oil (1 tbsp): ~120 kcal
- Vegetables (onions, peppers, celery, green onions, bean sprouts): ~160 kcal
- Salt: negligible calories
✅ Estimated Total Calories: ~3135 kcal
🔸 Per Serving (Approx. 4 servings)
- Calories: ~785 kcal
- Protein: ~37–40 g
- Carbohydrates: ~75–80 g
- Total Fat: ~28–30 g
- Fiber: ~6–7 g
- Sodium: High (due to sauces—consider using low-sodium options)
📊 Nutrition Quick View (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~785 kcal |
| Protein | ~37–40 grams |
| Carbohydrates | ~75–80 grams |
| Fat | ~28–30 grams |
| Fiber | ~6–7 grams |
| Sodium | High – watch seasoning |
✅ Tip: To reduce calories per serving:
- Use leaner pork cuts or less oil.
- Reduce rice to 1.5 cups dry.
- Use low-sugar sauces.
✅ Note: If you serve smaller portions, the calories will decrease proportionally.
🌼 How to Make Moist, Perfect Fried Rice
To achieve the most moist and luscious fried rice, imagine each grain tenderly coated with sauce, yet distinct and fluffy:
- Use fresh, still-warm rice—it holds just the right moisture.
- Stir fry quickly but decisively, letting the sauce glaze the rice instead of soaking it.
- Cover briefly to trap steam, then uncover to finish.
The result? Moist, shiny, irresistibly savory rice in every bite.
🧑🍳 10 Test Kitchen Tips
- Use a large wok to avoid overcrowding.
- Rinse rice thoroughly—no starchy clumps.
- Pre-measure sauces—wok cooking is fast.
- Slice pork evenly so all pieces cook at the same time.
- Cover briefly to steam veggies.
- Use peanut oil for authentic flavor.
- Don’t overcook bean sprouts—add them last.
- Rest rice 5–10 min after cooking.
- Toss gently—avoid mashing grains.
- Season last, tasting before adding more salt.
🧊 How to Store
Cool rice completely.
Store in airtight containers in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to restore moisture.
❄️ Can You Freeze This Recipe?
Yes, you can freeze it beautifully:
- Cool quickly—spread rice on a sheet pan.
- Divide into single-serve portions.
- Use freezer bags or airtight containers.
- Label with date—use within 1 month.
- To reheat:
- Microwave: Loosely cover and heat in 1–2 min bursts, stirring often.
- Wok: Reheat with 1–2 tbsp water over medium heat, tossing until hot.
Frozen rice may be slightly softer but retains great flavor and texture.
- Wok: Reheat with 1–2 tbsp water over medium heat, tossing until hot.
💬 NonvegKahani Community Tips & Praise
⭐ Rahul K. shares:
“I followed this recipe exactly and it turned out better than any restaurant fried rice I’ve ever had. The sauce is rich, and the pork melts in your mouth. My family went for seconds!”
🥘 Ingredients (Scaling Options)
| Ingredient | 1× | 2× | 4× |
|---|---|---|---|
| Thai brown jasmine rice | 2 cups | 4 cups | 8 cups |
| Water | 4 cups | 8 cups | 16 cups |
| Pork ribeye | 1 lb | 2 lbs | 4 lbs |
| Peanut oil | 3 tbsp | 6 tbsp | 12 tbsp |
| Yellow onion | 1 | 2 | 4 |
| Red bell pepper | 1 | 2 | 4 |
| Yellow bell pepper | 1 | 2 | 4 |
| Celery ribs | 3 | 6 | 12 |
| Green onions | 2 | 4 | 8 |
| Bean sprouts | 2 cups | 4 cups | 8 cups |
| Oyster sauce | ¼ cup | ½ cup | 1 cup |
| Hoisin sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Mushroom soy sauce | 2 tbsp | 4 tbsp | 8 tbsp |
| Chili garlic sauce | 2 tsp | 4 tsp | 8 tsp |
| Rice vinegar | 1½ tbsp | 3 tbsp | 6 tbsp |
| Sesame oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Salt | 1½ tsp | 3 tsp | 6 tsp |
🔪 Directions
Step 1: Cook rice.
Step 2: Make sauce.
Step 3: Dice vegetables.
Step 4: Prepare pork.
Step 5: Stir fry pork & veggies.
Step 6: Drizzle sauce, add rice & sprouts, toss gently.
Step 7: Serve hot.
🥗 Nutrition (Per Serving)
- Calories: ~430
- Protein: 28g
- Carbs: 54g
- Fat: 14g
- Sodium: ~800mg
🎥 Best YouTube Video
❓ 5 Frequently Asked Questions
- Can I use white jasmine rice instead of brown?
Yes! Just reduce cooking time to ~20 minutes and proceed the same way. - What other proteins can I use?
Chicken breast, shrimp, or beef strips work beautifully. - Can I make this vegetarian?
Definitely—omit pork and add extra mushrooms or tofu. - How do I keep the rice from clumping?
Rinse well before cooking and fluff with a fork after steaming. - Is there a substitute for mushroom soy sauce?
Use regular dark soy sauce plus a splash of mushroom broth if desired.
