Triple Pork Fried Rice
Triple Pork Fried Rice – This pork fried rice recipe features pork three ways, using bacon, pork chops and ham. It’s a salty, savory Asian-inspired Hawaiian dish that is bright with flavor and easy to make!
Why We Love This Triple Pork Fried Rice Recipe
Have I ever told you how much I love pork?
Pork is by far my favorite source of protein. It’s so rich, juicy, flavorful, and there are so many options of piggy products… Bacon, pork belly, Canadian bacon, pork chops, ham, pork roast, pork tenderloin, rib roast, pork ribs, pepperoni, sausage, ground pork, pulled pork, pork shank, ham hocks. I could go on.
Most of my favorite meals involve a little porky goodness, even if it’s just bacon grease.
Yet this Triple Pork Fried Rice recipe is completely about celebrating pork in all its glory, with a trinity of porky deliciousness.
Our simple Triple Pork Fried Rice is amplified by the addition of bacon and ham, on top of the traditional seared bits of pork chop. The rice is fried right in the bacon grease to enhance the pork essence.
Scrambled eggs, garlic, ginger, onions, sweet peas, and carrots help balance the porky overload.
Bonus: All of the cooking for this recipe is done using just one wok or skillet, and everything can be served and enjoyed in one bowl!
Ingredients You Need
This Asian-inspired Hawaiian dish uses a great combination of fresh ingredients and pantry staples, and is terrific for using whatever you have available to create exciting layers of flavor and texture.
- Cooked rice – leftover rice works great in this dish
- Pork chops – boneless, cut into 1/2-inch chunks
- Cooked ham – diced
- Bacon – diced into 1/2-inch pieces
- Eggs
- Green onions – chopped
- Fresh ginger – grated
- Peas – frozen are best
- Carrots – shredded
- Soy sauce – I recommend low sodium
- Chile garlic sauce – or Sriracha
- Lime – quartered, for cooking and serving
How to Make Pork Fried Rice
You only need one wok or one skillet to cook our Triple Pork Fried Rice, and this entire one-bowl meal just takes 30 minutes, start to finish.
It’s wonderful for whipping up for a vibrant dinner after a busy weekday, or as a quick lunch or even breakfast when you need a hearty dish to get going.
Here’s how to make the best pork fried rice right at home:
First, prep all of your ingredients by chopping and dicing, whisking the eggs and organizing in your kitchen space. This is super helpful for once you get going with the quick cooking process.
Next, place a wok or deep skillet over medium-high heat until it is hot. Add the bacon and stir until crisp; remove and set aside. Add the cubed pork chop and cook, then add the ham and continue cooking for just another minute or so more. Remove from the wok and keep all the pork ingredients together in a bowl.
Add the whisked eggs to the hot wok and scramble; remove and set aside.
Drizzle a bit of oil in the wok or skillet if needed, and then cook the onions, carrots, ginger and garlic for several minutes before adding the cooked rice. Place the eggs and pork back into the wok, and stir.
Lastly, add soy sauce and chile garlic sauce to taste. Squeeze on lime juice and mix in the peas, and continue cooking and stirring until the peas are heated.
Serve warm with a wedge of lime and more chile garlic sauce on the side.
Get the Full (Printable) Triple Pork Fried Rice Recipe Below. Enjoy!
Recipe Variations
- Add extra vegetables! This rice dish is extremely versatile, so you can add any extra veggies that you’d like! Try adding bell pepper, corn, mushrooms or broccoli!
- Try a different rice! Traditionally, this pork fried rice recipe is made with long grain white rice. However, you can make it with other grains like brown rice or even quinoa!
- For added umami flavor, add a splash of oyster sauce or fish sauce! The soy sauce is what really seasons this fried rice to perfection, so there is no need to add any extra salt.
Frequently Asked Questions
The secret here is actually letting the rice fry. In this pork fried rice, the rice is fried in the bacon and pork grease. This is the start of building loads of flavor! In regular Chinese fried rice, the rice and ingredients are usually fried in butter, which is also a delicious option. The other secret to really good fried rice is using cold rice! If you use hot rice, it will turn out mushy!
If you are wanting to try a low-carb version of this dish, you can check out or cauliflower fried rice instead! Just add in the triple pork like we did here!
Leftovers keep well for up to 3 days when stored in an airtight container in the fridge!
Looking for More Flavorful One Bowl Meals? Be Sure to Also Try:
- Hawaiian Chicken Skillet Recipe
- Korean Bibimbap
- One-Pot Shrimp Black Bean and Rice Skillet
- Ahi Poke Bowl Recipe
- Classic Thai Fried Rice
Triple Pork Fried Rice Recipe
- 4 cups cold cooked rice
- 12 ounces boneless pork chops, cut into 1/2-inch chunks
- 8 ounces diced ham
- 6 ounces thick cut bacon, diced into 1/2-inch pieces
- 4 large eggs
- 1 bunch green onions, chopped
- 1 1/2 tablespoons fresh grated ginger
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup shredded carrot
- 1-3 tablespoons soy sauce
- 1/2 teaspoon chile garlic sauce or Sriracha
- 1 lime, cut into wedges
- oil if needed
- Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs in a bowl.
- Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
- Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
- If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
- Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
- Serve warm with a lime wedge.
This is a complete meal with the triple pork! I’m trying this with riced cauliflower. Thank you!
I will make this every month now its the most asked for rice I have ever tried the family loves it!
I see you have a link for: “chile garlic sauce” in the ingredient section of the “TRIPLE PORK FRIED RICE RECIPE” that goes to Amazon. Is this: Huy Fong Chili Garlic Sauce the intended product, or do you recommend something else? Thank you for your feedback.
Hi David,
Yes, I usually buy the Tuong Ot Toi Chili Garlic Sauce or the Huy Fong… both are great and have a green lid. :)
Am I blind or is there no rice quantity in the recipe? I wound up using two packets of Trader Joe’s frozen brown rice which I defrost, then spread out on a cookie sheet and dry in a 140 degree oven for about 30 minutes. I also added white pepper, a splash of miren, and substituted 1 lb ground pork for the cut pork chop and ham. The bacon makes it. I may try it with Spam.
Mary, Serious? First ingredient is 4 cups rice…
Also, I’m from MN, Spam to us is like dog food to others…
Sommer, my wife and I literally just came back from Maui and ate at Kihea Cafe every morning and had the Pork Fried Rice every morning lol. It is incredible. How close does this come? It would make our lives if you accomplished this.
Hi Kenny!
Love LOVE Kihea Cafe! It’s pretty darn close. Let me know what you think after you give it a try. :)
I was looking for a yummy recipe to try with cauliflower rice. This worked perfectly! Since I’m the only one in my family who eats pork, I opted to use turkey bacon, turkey ham, and roasted turkey. It was delicious!! I look forward to making some of the real deal for myself though. There is so substitute for bacon!!! Thanks for this!
I made this recipe for dinner tonight. It was amazingly delicious. You think that three versions of pork may be too much, but it isn’t. I added a little extra chili sauce for more heat along with salt and pepper. My family loved it. Made a ton and I can’t wait for leftovers!