Pork Fried Rice
Ingredients
- 1 small pork tenderloin
about 1 pound
- plus additional to taste1 teaspoon kosher salt
- plus additional to taste1/2 teaspoon ground black pepper
- 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 bag frozen peas and carrots
10- to 12-ounce
- 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
Directions
- 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.
Pork Fried Rice
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Ratings & Reviews
Based on 62 ratings
Rating Breakdown
About this Recipe
Craving that irresistible, savory goodness of homemade fried rice without the fuss? This Pork Fried Rice recipe brings together tender pork, vibrant vegetables, and perfectly seasoned brown rice for a dish that’s quicker and more satisfying than any takeout.
What truly sets this recipe apart is the use of leftover, cold cooked brown rice. This crucial step ensures each grain maintains its integrity, absorbing all the rich flavors from the oyster and reduced-sodium soy sauces without becoming soggy. Paired with succulent cubes of pork tenderloin and fresh aromatics like ginger and garlic, you get a dynamic blend of textures and tastes that elevate classic fried rice.
Prepare for a symphony of textures and flavors in every bite. You'll experience the savory, slightly sweet depth from the umami-rich oyster and soy sauces, brightened by the fragrant warmth of fresh ginger and garlic. The tender, cubed pork tenderloin, seasoned simply with salt and pepper, melts in your mouth, perfectly complementing the crisp-tender red bell peppers and the sweet pop of peas and carrots. Each grain of cold brown rice is distinct, not mushy, and beautifully coated in the flavorful sauce, interspersed with fluffy scrambled egg. A final sprinkle of fresh green onions adds a vibrant, pungent finish to this incredibly satisfying dish.
Feel free to make this recipe your own. For different vegetables, swap red bell peppers for broccoli florets, snap peas, or corn. If you prefer a different protein, sliced chicken breast or firm tofu would work wonderfully in place of the pork tenderloin. Don't have oyster sauce? While it adds a unique depth, a bit more soy sauce with a pinch of sugar can offer a similar savory-sweet profile in a pinch.
This Pork Fried Rice makes a fantastic weeknight dinner, perfect for a quick, hearty meal that feels special. Serve it hot as a standalone dish, or pair it with your favorite Asian-inspired side for a more elaborate feast.