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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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 357 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 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
Instructions
- Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Cup of Yum
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
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
% 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.