Tangy & Spicy! Pork Fried Rice with Pickled Chilies

Tender strips of pork, fluffy rice, and a tangy chili kick—this fried rice is packed with bold, savory flavor! 🍚🌶️ Today, I’m making pork fried rice with Chinese pickled chilies—a simple, comforting dish with a delicious tangy kick. Tender pork, fragrant garlic, ginger, and scallions make every bite satisfying. The pickled chilies are what make this dish special. They bring heat, a little saltiness, and a bright tang that works beautifully with the savory pork and rice. A small splash of the chili brine brings everything together, giving each spoonful an extra pop of flavor. If you love fried rice and a little heat, give this one a try! 🥢 INGREDIENTS • Cooked rice, refrigerated overnight • Pork tenderloin, thinly sliced into strips • Chinese pickled chilies • A little brine from the pickled chilies • Garlic, minced • Ginger, minced • Scallions, white and green parts separated • Cooking oil • Light soy sauce • Chinese cooking wine • Cornstarch • A pinch of sugar • White pepper • Salt, only if needed 🍳 HOW TO MAKE IT 1. Marinate the pork. Toss the pork strips with light soy sauce, Chinese cooking wine, and cornstarch. Let them marinate for 10 minutes. 2. Prep the remaining ingredients. Finely chop the pickled chilies and save a little of their brine. Mince the ginger and garlic, chop the scallions, and break up any clumps of rice. 3. Stir-fry the pork. Heat some oil in a wok or large skillet. Quickly stir-fry the pork until it just changes color, then transfer it to a plate. It will finish cooking when it goes back into the pan. 4. Cook the aromatics. Add the pickled chilies, ginger, garlic, and scallion whites to the pan. Stir-fry over medium-low heat until fragrant. 5. Add the rice. Turn up the heat and add the rice. Break up any remaining clumps and keep tossing until the grains are loose and evenly mixed with the aromatics. 6. Season. Drizzle a small splash of pickled chili brine around the edge of the pan. Add light soy sauce, a pinch of sugar, and white pepper, then toss well. 7. Finish and serve. Return the pork to the pan and stir-fry until fully cooked and everything is hot. Toss in the scallion greens and serve right away! 💡 TIPS FOR GREAT FRIED RICE • Cold, day-old rice is easier to separate and helps keep the fried rice from turning mushy. • Pickled chilies and soy sauce already add salt, so taste before adding more. • Go easy on the chili brine—a small splash adds flavor, but too much can make the rice wet. • Use just a pinch of sugar to balance the tang without making the dish sweet. • Adjust the amount of pickled chilies to suit your heat preference. Would you add extra pickled chilies, or keep it mild? Let me know in the comments! If you enjoyed the video, give it a like and subscribe for more homemade Chinese cooking. #porkfriedrice #friedrice #pickledpeppers