Chinese-style pork fillet with fried rice

Chinese-style pork fillet with fried rice

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(83 ratings)

Prep: 15 mins Cook: 25 mins Plus marinating


Serves 4
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal

Nutrition and extra info

Nutrition: per serving

  • kcal319
  • fat9g
  • saturates3g
  • carbs31g
  • sugars8g
  • fibre3g
  • protein29g
  • salt1.53g
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  • 420g pack pork fillet, trimmed and sliced into medallions
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp Chinese five-spice
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp cornflour
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g cooked rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 200g frozen pea, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

  2. Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

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Comments, questions and tips

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Paige Smith's picture
Paige Smith
16th Aug, 2019
I made this for myself and my partner. He is not a Chinese fan at all so he wasn't looking forward to this dish... Cooked it and he licked the plate clean. It was lovely. I did no tweaking to the recipe minus I added a pinch of salt to the rice. It was lovely and I will be cooking again.
10th Jun, 2019
Really enjoyed this for a tasty midweek meal. Cooked as per recipe, then did a veggie version using frozen vegan ‘oumph’ chunks. Everyone enjoyed this, so will be making again!
27th Mar, 2017
This has become a mid week staple for us, I use pork loin steaks as they are cheaper than fillet. I also add extra 5 spice. The rice is lovely. Serve it with BBC Good food "Chinese braised red cabbage" to really make it special.
katycooks's picture
29th Jan, 2017
The flavours were nice but I didn't like the gloopy sauce that resulted from adding cornflour. I think just reducing the water/honey mixture would have been nicer. The rice needed more than one egg in my opinion. Wouldn't rush to make this again.
26th Jan, 2017
The first time we made this, we thought it was tasty but felt it lacked sauciness. Second time around, we decided to double or triple up on the marinade recipe to make it saucier. Big mistake. It became incredibly bitter and is clearly meant to be eaten as a slightly "drier" stir fry than we're used to. Will probably make it again and instead make a sauce on the side.
24th Nov, 2016
Surprisingly, I wasn't struck on this, I thought this was average at best. The rice was pretty flavourless even with plenty of seasoning, and the sauce was a bit too sweet.
22nd Feb, 2016
We really enjoyed this, including my boys of 18 months and 4 years. I doubled the onions and used more rice (225g before cooking). Definitely going to be a regular on our menu!
18th Jan, 2016
Made this yesterday, I'm not usually a big fan of Chinese food, preferring Indian but I must say this was really tasty, although I thought the sauce was a little too sweet for my liking so I made a little adjustment and added a bit more 5 spice and a couple of tablespoons of light soy sauce and left it to simmer for another 5 mins and I preferred the less sweet taste. All plates were cleared so it's a thumbs up from the rest of my family too.
12th Jan, 2016
Both parts of the dish are awesome! I now often make the fried rice to go with sweet chilli chicken as it tastes very authentic!
11th Jan, 2016
I've made this one a few times now, and it's always delicious. It does take three pans (rice, sauce and meat, and egg), so a bit of a faff. My advice would be to have all your ingredients fully ready before you start, otherwise it's easy to get timings wrong. Otherwise, it's pretty easy.


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