Pork Fried Rice That Tastes Like Takeout (But Better)

Prep everything first. Fried rice moves fast. Dice the pork, chop onions, slice green onions, and have sauces ready.

Scramble the eggs. Heat 1 tablespoon oil in a large skillet or wok over medium-high. Pour in eggs and scramble quickly until just set. Remove to a plate.

Cook the aromatics and veggies. Add the remaining oil. Sauté onion for 1–2 minutes, then add garlic (if using) and mixed vegetables. Cook until the veggies are warmed through and the onions are soft.

Fry the rice. Add cold rice to the pan. Break it up with a spatula and spread it out so it can crisp slightly. Let it cook undisturbed for 30–60 seconds, then stir. Repeat once or twice.

Add pork and sauces. Stir in diced pork, soy sauce, and oyster sauce (if using). Toss until everything is evenly coated and hot.

Finish and serve. Return the scrambled eggs to the pan. Stir in sesame oil and sliced green onions. Taste and adjust seasoning.