Pork Fried Rice


2 - 3 hours

Serving Size:

12 servings


2 tablespoons of hot water

2 teaspoons of honey

2 teaspoons of sesame oil

4 tablespoons of soy sauce

4 cups of cooked jasmine rice

2 tablespoons of oil

2 tablespoons of olive oil

1 medium onion, diced

2 pounds of Chinese BBQ pork

4 eggs, scrambled

1 can of bean sprouts

6 green onion stalks

2-3 tablespoons of soy sauce, extra



I usually cook my rice in two parts. I split all the ingredients in half so I have enough for both parts, but it is up to you depending on the size of your wok. I also like to cook my Jasmine rice in the morning a couple hours before I begin cooking the pork fried rice.

Combine hot water, honey, sesame oil, soy sauce, in a small bowl and set aside. We will use this mixture later.

In the wok heat the oil on medium to low heat.

Sauté onions until translucent, then stir in the pork.

Slowly add the rice, breaking up any clumps.

Slowly add the mixture into the rice being sure everything is coated evenly.

In a separate pan warm up olive oil and add green onions and bean sprouts and cook on high heat for about a minute.

Add the eggs, green onions and bean sprouts to the rice and mix well.

Add the extra soy sauce depending on your taste.