Pork Fried Rice

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  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    35 mins

  • Servings

    6 servings

  • Calories

    357 kcal

  • Course

    Main Course

  • Cuisine

    Chinese

Pork Fried Rice

Easy pork fried rice recipe made with pork tenderloin, rice, soy sauce, and any veggies you like. Fast, healthy and better than a restaurant!

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Ingredients

Servings
  • 1 small pork tenderloin (about 1 pound) trimmed and cut into 3/4-inch cubes
  • 1 teaspoon kosher salt plus additional to taste
  • ½ teaspoon ground black pepper plus additional to taste
  • 3 tablespoons oyster sauce
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil or grapeseed or avocado oil divided
  • 2 red bell peppers diced (or 2 to 3 cups diced fresh vegetables of choice)
  • 1 (10- to 12-ounce) bag frozen peas and carrots thawed
  • 1 tablespoon minced garlic  about 3 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon unsalted butter
  • 3 cups leftover COLD cooked brown rice
  • 1 bunch green onions thinly sliced, divided
  • 3 large eggs
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Instructions

  1. Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
  2. Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
  3. Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
  4. Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
  5. Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
  6. Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
  7. Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.

Notes

  • TO STORE: Refrigerate fried rice in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details
Serving 1(of 6) Calories 357kcal (18%) Carbohydrates 34g (11%) Protein 24g (48%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 136mg (45%) Potassium 631mg (18%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 3839IU (77%) Vitamin C 56mg (62%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 357 kcal

% Daily Value*

Serving 1(of 6)
Calories 357kcal 18%
Carbohydrates 34g 11%
Protein 24g 48%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 136mg 45%
Potassium 631mg 13%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 3839IU 77%
Vitamin C 56mg 62%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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