Chinese pork fried rice

Chinese pork fried rice


1 person made this

About this recipe: Stir-fried pork is tossed with cooked rice, spring onions, peas and curry paste. A brilliant combination!


Serves: 3 

  • 150g pork fillet, thinly sliced
  • 1 teaspoon soy sauce
  • 1 or 2 tablespoons Chinese rice wine or sherry
  • 1 teaspoon cornflour
  • 2 tablespoons peanut oil
  • 1/2 onion, diced
  • 2 teaspoons curry powder mixed with a little water to make a paste
  • 1 or 2 spring onions, sliced
  • 1/2 teaspoon salt
  • 300g leftover cooked rice, cold
  • 100g garden peas

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Mix soy sauce, cooking wine and cornflour; pour over the sliced pork and mix well.
  2. Preheat a wok or deep-sided frying pan. Pour in oil; when hot, cook pork in batches, each for 2 or 3 minutes, or until evenly browned. Remove with a slotted spoon and set aside. Reserve the oil in the wok and cook onion until softened, about 2 or 3 minutes.
  3. Add the curry paste, spring onions and salt; stir well. Add rice, stirring to break up any lumps. Stir in peas, and add cooked pork back into the wok. Heat through and serve.

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Reviews (1)


Good, liked what the curry powder brought to the fried rice. I did add some chopped red and yellow bell pepper for a pop of color. Rather than slicing the pork, I would cut it/chop into smaller pieces in the future (personal preference). - 11 Feb 2015

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