This Triple Pork Fried Rice is bursting with pork and flavor. It is quite simply one of the best fried rice recipes in existence. We always look forward to this meal and it is one of our go to options for a family dinner on a busy night.
A great fried rice is a thing of beauty. Simple ingredients like rice, meat, and eggs combine to become something wonderful.
I’ve been making fried rice for more than 15 years. I learned from watching my mother and aunts make it for the family. Over the years, I gleaned little tips and tricks from each of them, combining what worked best into a recipe of my own.
In my opinion, the secrets to the perfect fried rice are chicken bouillon, butter, and SPAM®. I know that last one will throw some people, but try it! SPAM® provides a nice meaty, salty flavor that I’ve never been able to reproduce in any other manner. Give it a try and let me know in the comments what you think!
Tools In This Post:
I like to cook with lots of butter and oil, so I use a stainless steel wok:
If you prefer to cook with fewer fats, I recommend a nonstick wok:
This Triple Pork Fried Rice goes great with Korean BBQ short ribs (Galbi).
- 1 large onion, diced
- 2 medium carrots, diced
- 2 large sticks of celery, diced
- 3 Tbsp. oil
- 1 tsp. minced garlic
- ½ cup diced SPAM® (see note)
- 4 Tbsp butter
- 7 cups leftover rice
- 2 Tbsp. soy sauce (or low sodium soy sauce)
- 2 tsp chicken bullion
- 3 eggs
- 2 Tbs. cream
- ½ cup diced Chinese BBQ Pork (see note)
- 4 strips of bacon, cooked and crumbled (see note)
- Dice onion, carrots, and celery.
- Heat a wok or large frying pan on stove at medium high.
- Put oil and the onion, carrots, and celery into the wok.
- Stir often for about 5 minutes or until the vegetables start to soften.
- Add garlic and diced spam.
- Continue to stir often until the spam is fully cooked, about 3 minutes.
- Add butter. As soon as the butter has melted, add rice, stir until all the ingredients are combined, slowly incorporating the soy sauce and chicken bullion. This process should take about 5 minutes.
- Combine the eggs and cream in a separate bowl, stirring until combined.
- Form a well in the center of the rice, then pour in the egg mixture.
- Using a spatula, slowly stir the eggs, scrambling the eggs in place. As the eggs start to set, pull in the rice around the eggs until the eggs are fully cooked and incorporated throughout the rice.
- To finish, stir in the diced Chinese BBQ Port and crumbled bacon.
- Serve hot and enjoy!
This recipe is participating in Weekend Potluck!
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