5 from 32 votes
Triple Pork Fried Rice Recipe
Triple Pork Fried Rice uses a combination of pork chops, ham, and thick-cut bacon to create a savory and hearty fried rice dish. The rice is stir-fried with vegetables, scrambled eggs, and seasoned with soy and chile garlic sauce, resulting in a balanced texture of tender meat, fluffy rice, and crisp vegetables. Using cold, cooked rice helps maintain a non-mushy texture during frying. A squeeze of lime adds freshness before serving.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
6
Calories:
464 kcal
Course:
Side Dish, Main Course, Breakfast, Lunch
Cuisine:
Asian, Hawaiian
Ingredients
- 4 cups rice cold, cooked
- 12 ounces pork chops cut into 1/2-inch chunks, boneless
- 8 ounces ham diced
- 6 ounces Bacon diced into 1/2-inch pieces, thick cut
- 4 egg large
- 1 bunch green onion chopped
- 1 1/2 tablespoons ginger fresh grated
- 3 cloves garlic minced
- 1 cup peas frozen
- 1 cup carrot shredded
- 1-3 tablespoons soy sauce
- 1/2 teaspoon chile garlic sauce or Sriracha
- 1 lime cut into wedges
- neutral cooking oil if needed, generic cooking oil
Instructions
- Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs in a bowl.
- Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
- Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
- If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
- Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
- Serve warm with a lime wedge.
Cup of Yum
Notes
- Use cold, refrigerated rice for best texture, as it prevents mushiness when stir frying.
- Cook bacon first to crisp it, then use the rendered flavors when stir frying pork and vegetables.
- Add lime juice at the end to brighten the flavors before serving warm.
Nutrition Information
Serving
1cup
Calories
464kcal
(23%)
Carbohydrates
38g
(13%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
186mg
(62%)
Sodium
955mg
(40%)
Potassium
514mg
(11%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
3960IU
(79%)
Vitamin C
15.4mg
(17%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 464
% Daily Value*
| Serving | 1cup | |
| Calories | 464kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 186mg | 62% |
| Sodium | 955mg | 40% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.