Pork and Mushroom Fried Rice Recipe

Pork and Mushroom Fried Rice is a quick, flavorful one-pan meal featuring tender bites of pork, earthy mushrooms, and fluffy rice stir-fried with garlic, soy sauce, and vegetables. This satisfying dish delivers bold Asian-inspired flavors in every bite—perfect for turning leftovers into a delicious, hearty dinner that’s faster and tastier than takeout.

Why You’ll Love This Recipe

You’ll love this Pork and Mushroom Fried Rice because it transforms simple ingredients into a restaurant-quality meal in just minutes with minimal cleanup. Tender pork and savory mushrooms add hearty protein and umami depth, while the fluffy rice soaks up the savory soy-garlic sauce for the perfect balance of flavors and textures.

It’s incredibly versatile, budget-friendly, and a fantastic way to use leftover rice and clear out the fridge. Ready in under 30 minutes, this dish is ideal for busy weeknights yet impressive enough for guests.

The combination of crispy edges from stir-frying, juicy pork, and meaty mushrooms makes every spoonful exciting and satisfying. Plus, it’s easily customizable to suit your family’s tastes or dietary needs, delivering that comforting takeout vibe right at home without the wait or extra cost.

Yield: 4 servings

Pork and Mushroom Fried Rice Recipe

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Tender pork and mushrooms stir-fried with fluffy rice, garlic, and soy sauce for a quick, flavorful one-pan meal.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 lb (450g) pork tenderloin or boneless pork chops, cut into small bite-sized pieces
• 8 oz (225g) mushrooms, sliced
• 4 cups cold cooked rice (preferably day-old jasmine or long-grain)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce (optional, for extra umami)
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 eggs, lightly beaten
• 1 cup frozen peas and carrots (or mixed vegetables)
• 3 tablespoons vegetable oil or sesame oil, divided
• 3 green onions, sliced
• Salt and black pepper, to taste
• Optional: 1 teaspoon sesame oil for finishing and sesame seeds for garnish

Instructions

1. Get everything ready with excitement — Cut the pork into small bite-sized pieces, slice the mushrooms, dice the onion, mince the garlic, and have your cold rice and vegetables measured out. This quick prep makes stir-frying smooth and fun!
2. Heat your pan for sizzling flavor — Place a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and let it get nice and hot—this creates the perfect sear for the pork.
3. Cook the pork until golden — Add the pork pieces, season lightly with salt and pepper, and stir-fry for 3-4 minutes until browned and just cooked through. Remove to a plate and set aside.
4. Sauté the mushrooms for deep taste — In the same pan, add another tablespoon of oil and toss in the sliced mushrooms. Cook for 4-5 minutes until they release their moisture and turn beautifully golden.
5. Add aromatics and vegetables — Stir in the diced onion and minced garlic. Cook for 1-2 minutes until fragrant. Add the frozen peas and carrots and stir-fry for another 2 minutes until they’re bright and tender-crisp.
6. Scramble the eggs — Push everything to one side of the pan. Add a little more oil if needed, pour in the beaten eggs, and scramble them quickly until just set. Then mix them into the vegetables.
7. Add the rice and break it up — Add the cold cooked rice to the pan. Use your spatula to break up any clumps and stir-fry for 2-3 minutes, letting the rice get slightly crispy on the bottom.
8. Pour in the savory sauces — Drizzle the soy sauce and oyster sauce (if using) over the rice. Stir everything vigorously to coat the rice, pork (return it now), mushrooms, and vegetables evenly in the delicious sauce.
9. Combine and heat through — Add most of the sliced green onions and continue stir-frying for 2-3 minutes until the rice is hot, fragrant, and everything is well combined. Taste and adjust seasoning with more soy sauce or pepper if needed.
10. Finish with freshness and serve — Drizzle with a touch of sesame oil for extra aroma, sprinkle with remaining green onions and sesame seeds. Serve immediately while hot and enjoy your flavorful homemade Pork and Mushroom Fried Rice!

Notes

Day-old rice is key for the best fried rice texture—freshly cooked rice can turn gummy. High heat is important for authentic stir-fry results, but adjust if your pan smokes too much. This recipe is naturally gluten-free when using tamari. For extra flavor, add a pinch of white pepper or five-spice powder. Customize the vegetables based on what you have in the fridge—almost anything works!

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 529Total Fat 20gSaturated Fat 5gUnsaturated Fat 15gCholesterol 119mgSodium 635mgCarbohydrates 57gFiber 3gSugar 4gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Use cold, day-old rice for the best texture—it fries up fluffy and separate instead of mushy. Cook the pork and mushrooms first to develop rich flavor before adding rice. Keep the heat high for that signature stir-fry sear and wok hei aroma.

Stir frequently but let the rice sit for a few seconds between stirs to create crispy bits. Prepare all ingredients ahead because stir-frying moves quickly. Taste and adjust soy sauce or seasonings at the end.

For extra flavor, add a dash of sesame oil at the finish. Scramble the egg separately or push ingredients aside to cook it directly in the pan.

Ingredients Notes

Pork tenderloin or boneless pork chops work beautifully here—cut into small bite-sized pieces so they cook quickly and stay juicy while absorbing the savory sauce. Fresh mushrooms (cremini, button, or shiitake) bring deep earthy umami and a meaty texture that pairs perfectly with pork.

Day-old cooked rice is essential for authentic fried rice texture; jasmine or long-grain white rice works best. Garlic and green onions provide aromatic freshness. Soy sauce delivers classic savory depth, while a touch of oyster sauce or hoisin can add extra richness.

Eggs add protein and create silky strands throughout the rice. Vegetables like peas, carrots, or bell peppers boost color and nutrition. Sesame oil and sesame seeds offer nutty aroma and finishing touch.

Variations and Substitutions

Make it spicier by adding sriracha, chili flakes, or fresh chilies during cooking. For a lower-carb version, swap rice with cauliflower rice. Use chicken, shrimp, beef, or tofu instead of pork for different proteins.

Add more vegetables such as broccoli, zucchini, cabbage, or corn for extra crunch and nutrition. Make it vegetarian by omitting pork and doubling the mushrooms or adding tempeh.

Use tamari or coconut aminos for a gluten-free version. Include pineapple chunks for a sweet-savory Hawaiian twist or kimchi for a Korean-inspired kick. Add a drizzle of oyster sauce or hoisin for deeper umami. Turn leftovers into fried rice patties by shaping and pan-frying them crispy.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to restore moisture and revive the flavors, stirring until hot.

This dish also reheats well in the microwave. Fried rice freezes beautifully—portion into freezer bags, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a hot skillet for best texture. Avoid reheating multiple times to maintain quality.

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