Pork Fried Rice

This pork fried rice is pork tenderloin pieces cooked with vegetables, eggs and rice in a savory sauce. A remake of the take out classic that tastes just as good as what you'd get in a restaurant!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 318kcal

Author Sara Welch

Ingredients

4 teaspoons vegetable oil divided use
3/4 pound pork tenderloin cut into 1/2 inch pieces
1/2 cup yellow onion finely chopped
2 carrots peeled, quartered and sliced
1/2 cup frozen peas thawed
2 teaspoons minced garlic
1 teaspoon minced ginger
2 eggs lightly beaten
3 cups cooked white rice long grain is preferable
3 tablespoons soy sauce low sodium is fine
1 tablespoon toasted sesame oil
salt and pepper to taste
1/4 cup green onions thinly sliced

Instructions

Heat 2 teaspoons of oil in a large pan over medium high heat. Season the pork with salt and pepper.
Place the pork in a single layer in the pan. Cook for 4-5 minutes or until meat is browned and cooked through. You may need to do this step in batches.
Remove the pork from the pan. Place it on a plate and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, then stir in the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season with salt and pepper.
Add the garlic and ginger, then cook for 30 seconds.
Remove the vegetables from the pan, and cover with foil to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Season the eggs with salt and pepper.
Add the rice, pork, cooked veggies and peas into the pan.
Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, which will take 3-4 minutes.
Sprinkle green onions over the top of the rice mixture, then serve immediately.

Video

Notes

I recommend using long grain white rice for this dish for the best results. You can use a regular white rice or an aromatic variety such as jasmine rice.
No pork tenderloin on hand? You can use ground pork, pork loin or even leftover cut up pork chops.
Fried rice works best with cold rice, so this is the perfect way to use up leftover rice. With cold rice, the grains are all separated and firm, so you will get a better texture than you would with freshly made rice. Fried rice made with just-cooked rice will have a softer texture and you won’t end up with all those crispy little bits.

Nutrition