Spicy Minced Pork Fried Rice is a classic home-style dish. The minced pork is crispy and savory, the rice is coated in a rich red chili oil and savory sauce, and the fresh chilies add a bright kick. The eggs are scrambled separately for distinct pieces, the seasoning is kept simple to highlight the pork and doubanjiang, and the rice is added off the heat to prevent clumping. Stir-fried over high heat for that “wok hei” flavor—savory, spicy, and completely addictive.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 150g minced pork (30% fat, 70% lean for the best flavor)
· 2 eggs (beaten)
· 2-3 green chilies (sliced or diced)
· 2 red chilies (sliced or diced)
🌴 Aromatics:
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk scallion (chopped, for garnish)
· 1 tsp fermented black beans (the soul of the dish)
🌴 Seasonings:
· 1 tbsp Doubanjiang (Pixian broad bean paste, for the red oil and savory flavor)
· 2 tbsp light soy sauce
· 1 tbsp cooking wine (for marinating the pork)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Pork
Combine the minced pork with 1 tbsp light soy sauce, cooking wine, and a pinch of white pepper. Mix well and marinate for 10 minutes. ⚠️ Note: Marinating makes the pork more flavorful. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for distinct pieces and better texture. - Stir-fry the Pork
Heat oil in a pan, add the minced pork, and stir-fry over medium heat until it changes color, releases oil, and turns slightly crispy. Remove and set aside. ⚠️ Note: Fry the pork until crispy for the best flavor. - Sauté the Aromatics
Add a little oil to the pan, add the minced ginger, garlic, and fermented black beans, and stir-fry over low heat until fragrant. Add 1 tbsp of Doubanjiang and stir-fry over low heat until the oil turns red. ⚠️ Note: The fermented black beans and Doubanjiang are the soul of this dish. Cooking them until the oil turns red releases their full flavor. - Stir-fry the Chilies
Turn to high heat, add the green and red chilies, and stir-fry quickly for 30 seconds to release their spiciness. ⚠️ Note: Stir-frying the chilies brings out their heat and aroma. - Stir-fry the Rice
Turn off the heat. Add the cold rice and break up any clumps with a spatula. Then turn to high heat and stir-fry quickly. Add 1 tbsp light soy sauce and a pinch of sugar. Stir-fry until every grain is coated. ⚠️ Note: Turning off the heat before adding the rice prevents clumping. Keep the heat high for distinct grains. - Combine and Serve
Add the cooked pork and scrambled eggs, and stir-fry over high heat for 30 seconds. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the pork and eggs back at the very end and serve immediately. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the pork is crispy, the chilies are fresh and spicy, and it’s incredibly savory.
💡 More Delicious Recipes:
If you enjoy this spicy and savory fried rice, you should also try my [Korean Kimchi Fried Rice] for another incredibly flavorful and satisfying meal.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Scramble the eggs separately for distinct pieces. Fry the pork until crispy for the best flavor. The fermented black beans and Doubanjiang are the soul of this dish—cook them until the oil turns red. Turn off the heat before adding the rice to prevent clumping. Keep the heat high for the best “wok hei” flavor. Keep the seasoning simple to highlight the pork and Doubanjiang.
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