0 from 18 votes
Pork Fried Rice
This one pan Pork Fried Rice is one of my favorite dishes of all time. It's quick, easy, super flavorful, and always satisfies a crowd. We make ours with pork tenderloin, scrambled egg, and whatever leftover rice and veggies you have in your freezer. It's the perfect meal to make the most out of leftovers.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 382 kcal
Course:
Side Dish , Dinner
Cuisine:
Asian-American Fusion
Ingredients
- 3 tablespoons sesame oil divided
- 3/4 pound pork tenderloin, cut into bite-sized pieces
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 3 cups Rice, cooked
- 1/2 white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 tablespoons soy sauce more or less to taste
- 2 eggs, lightly beaten
- 2 tablespoons green onions , chopped, optional
Instructions
- Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.
- Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.
- Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
- Add the cooked pork back to the rice and veggie mixture and stir to combine.
- Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.
Cup of Yum
Nutrition Information
Calories
382kcal
(19%)
Carbohydrates
59g
(20%)
Protein
16g
(32%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
69mg
(23%)
Sodium
380mg
(16%)
Potassium
322mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1738IU
(35%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 382
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 380mg | 16% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1738IU | 35% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.