Pork and Vegetable Ponzu Fried Rice is better than take-out! Ponzu gives this fried rice a refreshing hint of citrus flavor and is lighter than standard soy sauce! Make-ahead friendly too!
Pork and Vegetable Ponzu Fried rice is the bomb! It takes just minutes to make and the ingredients can be changed to suit your taste. How good is that?
This recipe is a lighter version of the fried rice that I usually make. While browsing the aisles in the grocery store a while back I discovered Ponzu. It is a soy based sauce, but lighter than regular soy sauce.It is also less salty tasting and has a citrus flavor. As far as the Oyster Sauce… you will be amazed at the difference it makes.
Ingredients for this Recipe
All easy to find in the grocery store…you may have some of them already in your pantry!
- Chilled Rice – You want to use chilled cooked rice for this recipe. Warm rice will hit the pan and get mushy before you’ll ever get those delicious crisp edges on some of the rice pieces. I always cook mine in an Instant Pot for perfectly cooked rice every time. I recommend Basmati rice for making fried rice. It’s a long-grain rice that remains an individual grain when cooked and doesn’t stick together. It’s also sturdy enough to stand up to frying. American long grain rice is a good choice too.
- Cooked Pork – we used pork shoulder. A large fried pork chop or leftover rib meat would be perfect!
- Eggs – This recipe calls for 2 eggs, but if you love those crispy egg pieces in your rice, throw in another one.
- Peas and Carrots – Grab a 12 ounce bag of frozen peas and carrots. It’s so convenient, I keep a stash of them in the freezer.
- Corn Kernels – adds a touch of sweetness and lots of texture. Canned or frozen are both fine.
- Garlic – We love to keep it EASY so we keep a jar of pre-minced garlic in the fridge. It’s my lazy girl secret weapon.!
- Green Onions – also known as scallions in some parts of the country. Use just the green part for more subtle onion flavor.
- Ponzu Sauce – Similar to soy sauce, but infused with citrus flavor!
- Oyster Sauce – To build instant flavor, you don’t want to miss this sauce. It’s a sweet and salty ocean flavor that gives your rice that certain something. If you don’t have it, that’s okay, but be sure to add it to your market list for next time!
- Toasted Sesame Oil – Pure liquid gold for Asian cooking and is 100% essential to making delicious, full-bodied fried rice. Toasted Sesame Oil is thick, rich and smells amazing….it’s also a finishing oil so stir it in after you take the rice from the heat. Sometimes I’ll cook the garlic and onions in sesame oil rather than veggie oil just to amp up the rich sesame flavor.
Making fried rice is a great way to use up leftover meat and veggies from your fridge. Experiment with the different combinations! Green beans, asparagus, broccoli and caramelized onions are some of our favorites.
Tips For Best Results!
Chill Your Cooked Rice – use COLD cooked rice for this recipe. Warm rice will hit the pan and get mushy before you’ll ever get those delicious crisp edges on some of the rice pieces. I’ve found Basmati rice is the best for making fried rice. It’s a long-grain rice that stays an individual grain when cooked, stands up to frying and doesn’t stick together.
Chop the Eggs – Use a spatula to chop the eggs into small pieces as they cook. Keep chopping and stirring the entire cook time. This releases moisture and steam from the eggs. The eggs cook quickly but don’t get dried out. Remove to a plate when they’re done, they’ll keep cooking if you leave the eggs in a hot pan.
Lightly Thaw Frozen Peas and Carrots – most are packed with a little water which will turn to steam in the pan, which we don’t want. I throw the unopened bag of veggies in the microwave for a minute or two to melt the ice and pour off the liquid before throwing them in the pan. No microwave? Open the bag and pour the frozen vegetables in the wok or skillet before cooking anything else. Turn the heat to low and cover. When mostly thawed, drain the liquid from the pan and transfer the vegetables to a bowl.
WHAT IS OYSTER SAUCE
Oyster Sauce is a condiment made from cooked oysters and seasonings. It’s a common sauce used in Cantonese cooking. It’s dark and thick with a very earthy flavor .
LOOKING FOR MORE RICE RECIPES?
- Easy Fried Rice
- Mexican Chorizo Rice
- Instant Pot Almond Rice
- Red Curry Rice with Raisins and Cashews
- Best Ever Deluxe Fried Rice
Pork and Vegetable Ponzu Fried Rice
Ingredients
- 2 tbsp vegetable oil divided
- 2 large eggs
- 1 tbsp sesame oil
- 4 cups cooked long-grain rice we used Basmati, cooked according to package directions
- 12 ounce frozen peas and carrots
- 1 pound pork shoulder or ground pork, cooked and shoulder cut into small cubes
- 1 cup corn frozen or fresh
- 1/3 cup Ponzu
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tbsp oyster sauce
- 1 medium green onion sliced thin
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Lightly beat the eggs and add to the oil in the pan. While stirring eggs, cook until almost dry. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil and sesame oil in the same skillet over medium-high heat. Add the cooked rice and fry for about 2 minutes until heated thru, tossing the rice continually with a spoon or spatula. Add the frozen vegetables and pork to the rice, continuing to stir until heated thru.
- Add the ponzu, soy sauce, pepper and oyster sauce to the pan and mix until evenly distributed. Add the eggs back to the pan and stir into the rice mixture.
- Salt to taste and transfer to serving dish. Garnish with sliced green onions and serve.
Chef Tips
Nutrition Facts
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If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Hi Harlow. Thanks for the heads up on the recipe. It doesn’t happen often but I’ve found that recipe ingredients/instructions change or disappear altogether when changing service providers. I have corrected the recipe. As to the sesame oil…yes, I fry the rice using a combination of vegetable and sesame oil. The sesame oil adds amazing flavor and aroma to the rice! The eggs get adding back to the rice mixture at the end of cooking. I’m so sorry for any confusion. Thanks again?.
You say to cook the rice in sesame oil, but sesame oil is not listed in ingredients and I’ve never sautéed anything in sesame oil. The eggs are lost. Do they just stay on the plate?