Pork Fried Rice

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 120.

	this recipe	typical
fat	7%	4%
protein add	82%	30%
vegetables and beans	99%	27%
aromatics	29%	29%
salt	1%	0%
egg	27%	20%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 small pork tenderloin (about 1 pound) (trimmed and cut into 3/4-inch cubes)
6 g	1 teaspoon kosher salt (plus additional to taste)
1 g	1/2 teaspoon ground black pepper (plus additional to taste)
51 g	3 tablespoons oyster sauce
48 g	3 tablespoons reduced sodium soy sauce
14 g	1 tablespoon sesame oil
27 g	2 tablespoons canola oil or grapeseed or avocado oil (divided)
240 g	2 red bell peppers (diced (or 2 to 3 cups diced fresh vegetables of choice))
312 g	1 (10- to 12-ounce) bag frozen peas and carrots (thawed)
8 g	1 tablespoon minced garlic (about 3 cloves garlic)
6 g	1 tablespoon minced fresh ginger
14 g	1 tablespoon unsalted butter
555 g	3 cups leftover COLD cooked brown rice
150 g	1 bunch green onions (thinly sliced, divided)
150 g	3 large eggs

Method: 7 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This hit the spot! The sauce flavor was perfect, exactly what I was looking for. The instructions were easy to follow and once I had everything ready, it came together quickly. I usually ignore recommendations to swap regular for low-sodium soy sauce, but the” — a cook, 5.0★

“I’ve tried making fried rice before, but this is by far the best recipe I’ve found. The key is cooking everything separately and adding it all back at the end so the flavors stay fresh. The pork was really good, and the sauce was spot-on. My kids can be picky” — a cook, 5.0★