Triple Pork Fried Rice – This pork fried rice recipe features pork three ways, using bacon, pork chops and ham. It’s a salty, savory Asian-inspired Hawaiian dish that is bright with flavor and easy to make!

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Have I ever told you how much I love pork?

Pork is by far my favorite source of protein. It’s so rich, juicy, flavorful, and there are so many options of piggy products… Bacon, pork belly, Canadian bacon, pork chops, ham, pork roast, pork tenderloin, rib roast, pork ribs, pepperoni, sausage, ground pork, pulled pork, pork shank, ham hocks. I could go on.

Most of my favorite meals involve a little porky goodness, even if it’s just bacon grease.

Yet this Triple Pork Fried Rice recipe is completely about celebrating pork in all its glory, with a trinity of porky deliciousness.

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The Best Triple Pork Fried Rice

A few years ago, Lt. Dan and I went to Hawaii for a wedding. One of our most memorable meals was at a little diner on Maui called the Kihei Cafe. They served triple pork fried rice for breakfast. An enormous pile of sizzling hot rice with bacon, ham, and diced pork generously dabbled throughout.

Kihei Cafe’s pork-tastic rice dish left such an impression, I had to come home and create my own version.

Our simple Triple Pork Fried Rice is amplified by the addition of bacon and ham, on top of the traditional seared bits of pork chop. The rice is fried right in the bacon grease to enhance the pork essence.

Scrambled eggs, garlic, ginger, onions, sweet peas, and carrots help balance the porky overload.

Bonus: All of the cooking for this recipe is done using just one wok or skillet, and everything can be served and enjoyed in one bowl!

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What Ingredients You Need

This Asian-inspired Hawaiian dish uses a great combination of fresh ingredients and pantry staples, and is terrific for using whatever you have available to create exciting layers of flavor and texture.

Our classic Triple Pork Fried Rice recipe uses these ingredients:

  • Cooked rice – leftover rice works great in this dish
  • Pork chops – boneless, cut into 1/2-inch chunks
  • Cooked ham – diced
  • Bacon – diced into 1/2-inch pieces
  • Eggs
  • Green onions – chopped
  • Fresh ginger – grated
  • Peas – frozen are best
  • Carrots – shredded
  • Soy sauce – I recommend low sodium
  • Chile garlic sauce – or Sriracha
  • Lime – quartered, for cooking and serving

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How to Make Pork Fried Rice

You only need one wok or one skillet to cook our Triple Pork Fried Rice, and this entire one-bowl meal just takes 30 minutes, start to finish.

It’s wonderful for whipping up for a vibrant dinner after a busy weekday, or as a quick lunch or even breakfast when you need a hearty dish to get going.

Here’s how to make the best pork fried rice right at home:

1. First, prep all of your ingredients by chopping and dicing, whisking the eggs and organizing in your kitchen space. This is super helpful for once you get going with the quick cooking process.

2. Next, place a wok or deep skillet over medium-high heat until it is hot. Add the bacon and stir until crisp; remove and set aside. Add the cubed pork chop and cook, then add the ham and continue cooking for just another minute or so more. Remove from the wok and keep all the pork ingredients together in a bowl.

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3. Add the whisked eggs to the hot wok and scramble; remove and set aside.

4. Drizzle a bit of oil in the wok or skillet if needed, and then cook the onions, carrots, ginger and garlic for several minutes before adding the cooked rice. Place the eggs and pork back into the wok, and stir.

5. Lastly, add soy sauce and chile garlic sauce to taste. Squeeze on lime juice and mix in the peas, and continue cooking and stirring until the peas are heated.

Serve warm with a wedge of lime and more chile garlic sauce on the side.

Get the Full (Printable) Triple Pork Fried Rice Recipe Below. Enjoy!

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All of the salty, savory, slightly sweet, crispy and rice components beautifully come together in one bowl of pure happiness. When wouldn’t you want to curl up with this complete meal?

Triple Pork Fried Rice is a new family favorite for breakfast, lunch or dinner. In fact, you may want it for all three!

Leftovers keep well for up to 3 days when stored in an airtight container in the fridge.

And if you are wanting to try a low-carb version of this dish, you’ve got to check out our Cauliflower Fried Rice recipe!

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Triple Pork Fried Rice Recipe #ASpicyPerspective #rice #fried #pork #bacon #asian #hawaiian
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Triple Pork Fried Rice Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Triple Pork Fried Rice - This pork fried rice recipe features pork three ways, using bacon, pork chops and ham. It's a salty, savory Asian-inspired Hawaiian dish that is bright with flavor and easy to make!
Servings: 6


  • 4 cups cold cooked rice
  • 12 ounces boneless pork chops, cut into 1/2-inch chunks
  • 8 ounces diced ham
  • 6 ounces thick cut bacon, diced into 1/2-inch pieces
  • 4 large eggs
  • 1 bunch green onions, chopped
  • 1 1/2 tablespoons fresh grated ginger
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup shredded carrot
  • 1-3 tablespoons soy sauce
  • 1/2 teaspoon chile garlic sauce or Sriracha
  • 1 lime, cut into wedges
  • oil if needed


  • Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs in a bowl.
  • Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
  • Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
  • If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
  • Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
  • Serve warm with a lime wedge.


The key to a really good fried rice recipe is to use cold rice. Leftover refrigerated rice is firm and a little dry. So it can withstand the stirring and tossing without getting mushy.


Serving: 1cup, Calories: 464kcal, Carbohydrates: 38g, Protein: 31g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 186mg, Sodium: 955mg, Potassium: 514mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3960IU, Vitamin C: 15.4mg, Calcium: 53mg, Iron: 2mg
Course: Breakfast, Lunch, Main, Side Dish
Cuisine: Asian, Hawaiian
Author: Sommer Collier
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