Savory Pork Fried Rice with Shallots and Oyster Sauce
This Savory Pork Fried Rice with Shallots and Oyster Sauce transforms simple leftovers into something special. Sweet shallots, tender bits of roasted pork, and a silky blend of soy and oyster sauce bring restaurant-style flavor home in under 30 minutes. Whether it starts as a “what’s in the fridge” meal or a planned weeknight favorite, this dish proves that even ordinary ingredients can shine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Asian
- Method: Stovetop
- Cuisine: Asian
Ingredients
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- 3 cups cooked rice, preferably day-old and/or chilled
- 2 cups diced cooked pork (leftover roasted or pulled pork)
- 3 teaspoons canola oil, divided
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 1/2 cup frozen peas
- 1/4 teaspoon white pepper (can substitute black pepper)
- Kosher salt, to taste
Optional garnish: sliced green onions and toasted sesame seeds
Instructions
- Heat 2 teaspoons of canola oil over medium-high heat in a large skillet or wok. Add the shallot and cook 30–45 seconds until fragrant and translucent. Stir in garlic and cook another 15 seconds.
- Add the diced pork and sear for 1–2 minutes, until lightly browned around the edges.
- Crumble in the rice, breaking up any clumps. Fry for 1–2 minutes, stirring often so the rice lightly toasts.
- In a small bowl, whisk together soy sauce and oyster sauce. Drizzle half over the rice and toss well to coat.
- Push everything to one side of the pan, then add the remaining one teaspoon of oil. Pour in the beaten eggs and scramble until just set. Mix the eggs into the rice and pork.
- Add the peas and remaining sauce mixture. Stir-fry another minute or two until everything is hot and evenly coated.
- Season with pepper and a pinch of salt to taste.
- Serve immediately, topped with green onions or toasted sesame seeds if desired.