Minced Pork Fried Rice with Ginger

Name: Minced Pork Fried Rice with Ginger
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups (600 g) cooked jasmine or white rice, day-old and chilled, broken into individual grains; 12 oz (340 g) ground pork (80/20 blend); 3 tbsp (30 g) fresh ginger, peeled and minced finely; 4 cloves (20 g) garlic cloves, minced finely; 2 medium (80 g) shallots, thinly sliced; 2 tbsp (30 ml) Thai fish sauce (nam pla); 1 tbsp (15 ml) soy sauce; 2 tbsp (30 ml) vegetable or peanut oil; to taste white pepper, ground; 1 whole (50 g) lime, cut into wedges; 1 whole (10 g) Thai red chili or bird's eye chili (fresh), sliced thinly, or to taste for heat (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 2 stalks (30 g) green onion (scallion), sliced, white and green parts separated (optional)

From the MyKitchenBank Kitchen

A fragrant Thai-style fried rice where ground pork is stir-fried with fresh ginger, garlic, and aromatics, then tossed with day-old rice and finished with fish sauce and a bright squeeze of lime. The pork renders its fat to flavor the rice, while ginger adds warmth and subtle heat. Ready in under 20 minutes, it's ideal for using up leftover rice and makes a complete meal on its own.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 4 servings (about 1.5 cups per plate)

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Ingredients

4 servings

3 cups (600 g) cooked jasmine or white rice, day-old and chilled, broken into individual grains
12 oz (340 g) ground pork (80/20 blend)
3 tbsp (30 g) fresh ginger, peeled and minced finely
4 cloves (20 g) garlic cloves, minced finely
2 medium (80 g) shallots, thinly sliced
2 tbsp (30 ml) Thai fish sauce (nam pla)
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) vegetable or peanut oil
to taste white pepper, ground
1 whole (50 g) lime, cut into wedges
1 whole (10 g) Thai red chili or bird's eye chili (fresh), sliced thinly, or to taste for heat (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
2 stalks (30 g) green onion (scallion), sliced, white and green parts separated (optional)

Equipment (5)

Large wok or 14-inch skillet
Cutting board
Chef's knife
Measuring spoons and cups
Wooden spoon or spatula

Steps

Before you start

Cook rice the day before and chill overnight (cold rice prevents clumping)
Have all ingredients prepped and measured before you start cooking
Use day-old or chilled rice; warm rice will turn mushy

1
Heat wok and sear pork
- Place a large wok or 14-inch skillet over medium-high heat.
- Add 1 tbsp (15 ml) oil and let it shimmer for 30 seconds.
- Add the ground pork and cook, breaking it apart with a wooden spoon as it cooks, until no pink remains and the meat begins to render its fat and lightly brown, 4–5 minutes.
- The pork should be loosely crumbled, not compacted into a ball.
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Ready when: Pork is cooked through with no pink, lightly browned on edges
Tip: Break the pork into small pieces as it cooks so it distributes evenly throughout the rice later
2
Build aromatic base
- Push the cooked pork to the side of the wok.
- Add the remaining 1 tbsp (15 ml) oil to the empty side.
- Add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- Add the sliced shallots and white parts of the green onion (if using), stirring for another 30 seconds.
- Everything should be sizzling and aromatic but not browned.
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Ready when: Aromatics are fragrant and slightly softened, no brown spots
Tip: Keep the heat high to release the ginger and garlic oils without burning them
3
Add rice and toss
- Pour the chilled rice into the wok, breaking up any clumps with the spoon.
- Toss everything together for 2–3 minutes, making sure the rice coats with the pork fat and oil.
- The rice grains should separate and move freely, with no lumps.
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Ready when: Rice is heated through, grains are separate and glistening
Tip: Use chilled rice to prevent clumping; warm rice will turn mushy and stick together
4
Season with fish sauce and soy
- Reduce heat to medium.
- Drizzle the fish sauce (2 tbsp / 30 ml) and soy sauce (1 tbsp / 15 ml) over the rice.
- Toss constantly for 1–2 minutes until the seasoning is evenly distributed and the rice takes on a light golden color.
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Ready when: Rice is evenly colored and aromatic, no wet spots
Tip: Add fish sauce slowly—it's strong; you can adjust to taste after tossing
5
Finish and plate
- Remove from heat.
- Season with a pinch of white pepper and adjust fish sauce or soy sauce to your taste.
- Transfer to a serving platter or individual bowls.
- Garnish with sliced fresh chili (if using), cilantro (if using), and the green parts of the green onion.
- Serve with lime wedges on the side so each diner can squeeze juice to taste.
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Ready when: Fried rice is hot and well-combined with aromatic garnish on top
Tip: Lime juice brightens the dish and balances the salt; serve it on the side so guests can control the acidity

Good to know

Tips

Day-old chilled rice is essential—warm rice will turn mushy and stick together. If you only have fresh rice, spread it on a baking sheet, let it cool completely, then refrigerate for at least 1 hour before using.
Fish sauce smells pungent raw but mellows beautifully when cooked. Start with the full amount and taste before adjusting; it's easy to add more than to remove.
Prep all ingredients before cooking—fried rice comes together fast (under 2 minutes of actual wok time) and there's no time to chop mid-cook.
For extra texture and nutrition, add a handful of frozen peas or corn, or finely diced carrot, during step 3 when you add the rice. Toss for an extra minute to warm through.

Make ahead

Prepare and measure all ingredients up to 4 hours ahead; store in airtight containers. Rice can be cooked and chilled up to 2 days in advance. The finished fried rice is best eaten immediately but will keep, covered, in the refrigerator for up to 2 days.

Storage & reheating

Room temperature: not recommended (rice cools quickly and becomes less appetizing). Refrigerator: store in an airtight container for up to 2 days; reheat in a wok or skillet over medium-high heat with a splash of water, stirring often, until heated through (3–4 minutes). Freezer: store for up to 2 months; thaw in the refrigerator overnight and reheat as above.

Substitutions

ground pork (80/20 blend) → ground chicken or turkey. Use the same quantity; cook until no pink remains. The flavor will be milder and less rich, so you may want to add an extra ½ tbsp fish sauce for depth.
Thai fish sauce (nam pla) → soy sauce (use 3 tbsp total instead of 2 tbsp fish sauce + 1 tbsp soy). The fried rice will lack the distinctive umami punch of fish sauce, but it will still be delicious. Reduce salt by half since soy sauce is saltier than fish sauce alone.
jasmine_rice → long-grain white rice or basmati rice. Use the same quantity. Jasmine rice has a subtle floral note, but other long-grain varieties will give similar results. Avoid short-grain or sticky rice, which will clump.
vegetable or peanut oil → peanut oil or sesame oil (use 1 tbsp sesame oil + 1 tbsp neutral oil). Peanut oil is traditional in Thai cooking; sesame oil adds nutty flavor but use sparingly since it burns easily. Avoid olive oil, which doesn't match the flavor profile.