Some nights, I just want to make takeout at home.
There’s something fun about taking a meal you would normally order from your favorite Chinese restaurant and making your own version in the kitchen. This gluten-free pork fried rice is one of those dinners that feels a little special without requiring a complicated recipe or a long list of ingredients.
I started with cooked rice, pork chops, eggs, frozen peas and carrots, green onions, and garlic. A simple combination of gluten-free soy sauce, gluten-free oyster sauce, and sesame oil brings everything together. The result is a savory, flavorful fried rice that makes a satisfying family dinner.
One of the things I really like about fried rice is how practical it can be. It’s a great way to use ingredients you already have in the refrigerator or freezer, and you can easily adjust the vegetables or protein to fit what you have on hand. In this version, I used pork chops, but the same basic idea can work with other leftover meats, too.
For the best texture, I like to prepare the rice ahead of time, cool it, and give it some time in the freezer before reheating it and adding it to the wok. That extra step helps the rice hold up while everything comes together.
Since I eat gluten-free, I use gluten-free soy sauce and oyster sauce in this recipe. It gives me a takeout-style dinner I can enjoy right alongside my family.
If you love making restaurant favorites at home, this is a good one to add to your rotation. It’s simple, flavorful, and a reminder that an ordinary weeknight dinner can still feel a little extraordinary.
Gluten-Free Pork Fried Rice
Ingredients
- 4 cups cooked rice
- 4 Tbs water
- 4 pork chops (about 1 pound total diced into dime size pieces
- 3 large eggs
- 1 cup frozen peas and carrots
- 4 green onions sliced, white and green parts separated
- 2 cloves garlic minced
- 1 Tbsp sesame oil
- 2 Tbsp vegetable oil divided
- 1 Tbsp gluten-free soy sauce
- 1/4 cup gluten-free oyster sauce
- Salt and pepper to taste
Instructions
- Cook the rice according to package directions. Spread the cooked rice in a single layer on a baking sheet and allow it to cool. Place the rice in the freezer for about 2 hours or so. (This can be made in advance.)
- Remove the rice from the freezer and let it sit while you gather the remaining ingredients. Place the rice in a microwave-safe dish, add 4 tablespoons of water, and microwave for about 2 minutes, or until heated through. Set aside.
- In a small bowl, combine the gluten-free soy sauce and gluten-free oyster sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggs and scramble until cooked. Remove the eggs from the wok and set aside.
- Season the pork generously with salt and pepper. Add the remaining 1 tablespoon of vegetable oil to the wok and cook the pork until cooked through and lightly browned.
- Build the fried rice. Add the sesame oil, followed by the white parts of the green onions and the minced garlic. Stir to combine.
- Add the frozen peas and carrots and stir.
- Add the warmed rice to the wok. Spread it into a flat layer and allow it to cook for a few minutes, pressing it down occasionally, until the rice is heated through.
- Pour the sauce over the rice. Add the cooked eggs and the green parts of the green onions, reserving a little green onion for garnish.
- Stir everything together until well combined and heated through.
- Garnish with the remaining green onions and serve hot.
Notes
Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms
Making takeout at home doesn’t have to be complicated. This gluten-free pork fried rice comes together with simple ingredients and makes a hearty, flavorful meal for the family.
If you’re in the mood for another homemade takeout favorite, try my Gluten-Free Pork Lo Mein. It’s another simple way to bring those takeout flavors into your own kitchen.
