Spicy Thai Pork Fried Rice
This Spicy Thai Pork Fried Rice is quick and easy to make, smells incredible and tastes delicious, and ready in 30 minutes! It’s made in one wok, customizable with your choice of veggies, and better than takeout on busy weeknights!
Nothing beats a simple and easy fried rice dinner in my honest opinion. I used to make my all-time favorite Spicy Thai Basil Chicken Fried Rice once a week before. Now I rotate between it and this back-pocket, mid-week Spicy Thai Pork Fried Rice!
While it may be made with humble ingredients, it’s wonderfully garlicky, spicy, and just as EPIC! 😋
- Tender and juicy pork fillet slices.
- Simple everyday veggies like onion and mung bean sprouts.
- Plenty of chilies for a kick of heat (though you can use less to make it milder if you like 🙂 ).
- Fragrant Thai jasmine rice.
- And everything gets tossed in a savory, umami packed sauce with a tiny hint of sweetness!
Why This Recipe Works
- It’s a one wok wonder that’s ready in just 30 minutes, which makes it perfect for busy weeknights.
- It’s made with everyday ingredients and everyday Asian pantry staples, most of which you likely already have on hand.
- You can customize it with your choice of veggies (and protein if pork is not your thing).
- Searing the pork over high heat and browning the onion adds so much flavor thanks to the maillard reaction.
- It’s an easy one-dish meal that’s guaranteed to be enjoyed by everyone.
- It reheats beautifully in the microwave, and can be made in advance.
- Pork Fillet: Also known as pork tenderloin. This cut is best for this fried rice because it’s incredibly tender and juicy once cooked! It takes on the flavor of the simple 3-ingredient marinade (fish sauce, light soy sauce, and ground white pepper) even if you leave it to marinate for just a few minutes while you prep the other ingredients. Slice it thinly and against the grain.
- Veggies: I kept it simple with just yellow onion and mung bean sprouts. But feel free to use any other fried rice friendly veggies you prefer. (See ‘Variations’ section below for some ideas).
- Rice: Cold, day old long grain rice such as Thai jasmine rice works best for making fried rice. I recommend planning ahead and making the rice the day before you make this dish. (However, I do realize that not everyone has the time to plan ahead. So see ‘Cook’s Tips’ below for tips on how to make rice for fried rice if you don’t have leftover day old rice on hand.)
- Chilies: I used plenty of Bird’s Eye red and green chilies and Thai Prik Kee Nu green chilies for heat, as well as a large red chili for color. Any small hot chilies that you can get in your area will work. Feel free to use as many or as few hot chilies as you like depending on your heat level preference. The large red chili is actually mild, and you can substitute with sliced red bell pepper if unavailable.
- Oil: I used canola oil for cooking this fried rice, but any neutral-flavored oil with a high smoke point will work.
- Asian-style hot sauce (to serve – optional): I’m a huge fan of enjoying this fried rice with Sriraja Panich Sriracha Hot Sauce – a Thai sriracha sauce. However, you can serve it with any other Asian-style hot sauce you like, including the Vietnamese Huy Fong brand Sriracha Sauce.
- Sesame Oil: While sesame oil is not traditionally used in Thai cooking, I love the toasted nutty flavor it adds to this fried rice!
- Fish Sauce: A Thai staple sauce and condiment that’s full of umami. It’s made with anchovies, and very salty and strong-smelling on its own. But once combined with other ingredients, it adds savory notes and depth of flavor in a non-fishy way.
- Sweet Dark Soy Sauce: This is a dark, thick and viscous type of Thai soy sauce with a hint of sweetness. You can use Kecap Manis as a substitute.
Full ingredient list and amounts are in the recipe card below.
How to Make Thai Pork Fried Rice
- Marinate the pork: Combine the sliced pork with the marinade ingredients in a bowl and mix until combined well.
- Prepare the fresh ingredients: Roughly chop the garlic, red and green Bird’s Eye chilies, and halve the Prik Kee Nu green chilies. Use a mortar and pestle to pound them into a coarse paste. Then prepare the rest of the fresh ingredients.
- Make the sauce: Whisk together all the sauce ingredients in a measuring cup (for easier pouring) or small bowl until combined well.
For the Spicy Thai Pork Fried Rice:
- Cook the pork. In one tablespoon of oil and over high heat in a large wok (or frying pan) for about two minutes. Once nicely seared and brown, use a slotted spoon to transfer to a clean bowl and set aside. Wipe out the wok with a paper towel.
- Sauté onion and garlic chili paste. Heat the remaining oil in the wok. Then add the onion and sauté until softened and starting to brown. Add the garlic chili paste and sliced large red chili and stir-fry for a few seconds until fragrant.
- Add the rice and sauce. Stir-fry for a minute to combine and break up the clumps of rice with your spatula.
- Add the white pepper and pork. Toss to combine.
- Cook the egg. Push everything to the side of the wok and pour in the egg. Allow it to set, then break it up into pieces and toss to combine with everything else.
- Add the mung bean sprouts and spring onion. Toss briefly until the bean sprouts have slightly softened.
- Serve! Divide the fried rice evenly onto plates, and serve with cucumber slices and Sriraja Panich Hot Sauce, or Prik Nam Pla (fish sauce with chopped chilies) if desired.
Full detailed instructions are in the recipe card below.
- Prepare all your ingredients before you start cooking. This fried rice gets stir-fried quickly in about 10 minutes. It’s best to have all your ingredients prepped and next to your wok before you switch on the stove.
- How to make rice for fried rice. If you don’t have cold, day old rice on hand, cook the rice as you normally would (for me that’s in a rice cooker) and then spread it out in a large dish or baking tray. Place the tray, uncovered, in the fridge for at least 30 minutes (or longer if possible) so that it loses some of its moisture. The dryer the rice is, the less likely it will become mushy in the wok when you make the fried rice.
- Spread the pork pieces out as soon as you add them to the wok. The more surface contact the pork slices have with the hot wok, the better. This will prevent the pork from stewing instead of searing in the wok.
The only ingredients with gluten in this fried rice is the light soy sauce and sweet dark soy sauce. Use a gluten-free light soy sauce (or Tamari) and a gluten-free sweet dark soy sauce such as this GF kecap manis if you need to make this fried rice gluten-free. Most fish sauces are naturally gluten-free, but it’s best to double check the ingredients on the bottle to ensure that it’s GF certified.
Pork fillet, also known as pork tenderloin is the best cut to use in this fried rice because it’s wonderfully tender compared to other pork cuts. However, sliced pork loin or pork belly rashers, or ground pork can also be used.
This pork fried rice reheats beautifully in the microwave. Reheat for 2-3 minutes on high in the microwave, stirring once in between, until hot throughout.
This fried rice tastes best on the day of making it even if you make it early in the day and reheat it in the microwave at night. Having said that, it’ll keep in a sealed airtight container in the fridge for up to 3 days.
- Switch up the veggies. Instead of mung bean sprouts, you can add other fried rice friendly veggies such as sliced red or yellow bell pepper, snap peas, broccoli florets, deseeded chopped tomatoes, chopped carrots, etc.
- Use another protein. If pork is not your thing, you can replace it with thinly sliced boneless and skinless chicken thighs or breasts, flank steak, or even crispy pan-fried tofu cubes or sliced brown/yellow pressed tofu squares.
- Add basil or other herbs. You can stir-through Thai sweet basil, Thai holy basil (or regular Italian basil if Thai basils aren’t easily available for you), or chopped coriander at the end to make this spicy pork fried rice more vibrant.
More Fried Rice Favorites
- Crispy Tofu Spicy Fried Rice
- Garlic Salmon Fried Rice
- Thai Roasted Chili Fried Rice with Prawns
- Spicy Thai Basil Chicken Fried Rice
- Or browse the entire Stir-fry and Rice recipe collections.
If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉Print
Spicy Thai Pork Fried Rice
This Spicy Thai Pork Fried Rice is easy to make in 30 minutes with everyday ingredients and Asian pantry staples, and tastes a million times better than takeout!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
For the Pork Marinade:
- 250 grams / 8.8 ounces Pork Fillet (pork tenderloin) – excess fat removed and thinly sliced
- 1 TSP Light Soy Sauce
- 1 TSP Fish Sauce
- ¼ TSP ground White Pepper
For the Sauce:
- 1 TBLS Light Soy Sauce
- 1 TBLS Fish Sauce
- ½ TSP Sweet Dark Soy Sauce
- ¾–1 TSP White Sugar, to taste
- 1 TSP Sesame Oil
For the Spicy Thai Pork Fried Rice:
- 6–7 Garlic cloves – roughly chopped
- 2–10 Red Chilies (Bird’s Eye preferred, but any small hot red chilies will work), to taste – roughly chopped
- 2–6 Green Chilies (Bird’s Eye preferred, but any small hot green chilies will work), to taste – roughly chopped
- 2–6 Prik Kee Nu Green Chilies (optional), to taste – cut in half
- 1 Large Red Chili – thinly sliced at an angle
- ½ Yellow Onion – finely chopped
- 3 TBLS Canola Oil (or any other cooking oil with a high smoke point)
- 3 cups cooked Long Grain Rice (Such as Thai jasmine rice. Cold day old rice works best.)
- ¼ TSP ground White Pepper
- 1 Egg – lightly beaten
- 1 cup Mung Bean Sprouts – rinsed and drained
- 1 Spring Onion (Scallion/Green Onion) – chopped
- To Serve (optional): Cucumber slices, Sriraja Panich Sriracha Hot Sauce, (or other Sriracha or Asian-style hot sauce), Nam Prik Pla (fish sauce with chopped chilies)
- Marinate the pork: Thinly slice the pork fillet and add the pieces to a medium bowl. Add the light soy sauce, fish sauce, and ground white pepper and mix well to coat. Set aside.
- Prepare the fresh ingredients: Roughly chop the garlic, red and green Bird’s Eye chilies, and halve the Prik Kee Nu green chilies (if using). Use a mortar and pestle to pound them into a coarse paste. Thinly slice the large red chili at an angle (deeseed if desired), chop the onion and spring onion, and rinse and drain the mung bean sprouts. Lightly beat the egg in a small bowl. Set everything aside.
- Make the sauce: Whisk together the light soy sauce, fish sauce, sweet dark soy sauce, white sugar, and sesame oil in a measuring cup or small bowl until combined well.
For the Spicy Thai Pork Fried Rice:
- Cook the pork: Heat 1 tablespoon of canola oil in a large wok (or frying pan) over high heat. Once hot, add the pork and spread the pieces out in the wok. Allow to sear for 1 minute, then stir-fry for another 1-2 minutes or until just cooked. Use a slotted spoon to transfer to a clean bowl and set aside. Discard any liquid in the wok and wipe it out with a paper towel.
- Sauté onion and garlic chili paste: Heat the remaining 2 tablespoons of oil in the wok over medium-high heat. Once hot, add the onion and sauté until softened and starting to brown – about 1-2 minutes. Add the garlic chili paste and sliced large red chili and stir-fry for minute until fragrant.
- Add the rice and sauce: Add the rice and pour the sauce on top. Stir-fry to combine, breaking up the clumps with your spatula, until everything is coated in the sauce.
- Add the white pepper and pork: Season with the ground white pepper and add the cooked pork back into the wok. Toss to combine.
- Cook the egg: Push everything to the side of the wok and pour in the egg. Allow to set for 20-30 seconds, then break it up into pieces and toss to combine with everything else.
- Add the veggies: Add the mung bean sprouts and spring onion. Toss for 30 seconds to combine, and until the bean sprouts have slightly softened. Then switch off the heat.
- To Serve: Divide the fried rice evenly onto plates. Serve with cucumber slices and Sriraja Panich Hot Sauce, or Prik Nam Pla (fish sauce with chopped chilies) if desired.
Ingredient Notes, Cook’s Tips, FAQs
- Chilies: Feel free to use as many or as few Bird’s Eye and Thai Prik Kee Nu green chilies as you like depending on your heat level preference. The Prik Kee Nu chilies may be harder to come across and are fiery hot, hence they are listed as optional for this dish. The large red chili is rather mild, and it can be substituted with sliced red bell pepper if unavailable.
- How to make rice for fried rice: If you don’t have cold day old rice on hand, cook the rice as you normally would (for me that’s in a rice cooker) and then spread it out in a large dish or baking tray. Place the tray, uncovered, in the fridge for at least 30 minutes (or longer if possible) so that it loses some of its moisture. The dryer the rice is, the less likely it will become mushy in the wok when you make the fried rice.
- How long will it keep? This fried rice tastes best on the day of making it even if you make it early in the day and reheat it in the microwave at night. Having said that, it’ll keep in a sealed airtight container in the fridge for up to 3 days.
- How to reheat it: Reheat for 2-3 minutes on high in the microwave, stirring once in between, until hot throughout.
- See ‘Variations’ section above for tips on customizing this fried rice.
- Serving Size: 1 plate
- Calories: 466
- Sugar: 14.8g
- Sodium: 705.8mg
- Fat: 15.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 12.6g
- Trans Fat: 0.1g
- Carbohydrates: 60.6g
- Fiber: 6.5g
- Protein: 24g
- Cholesterol: 87.1mg
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
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