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.
Servings: 8
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.
Video
Nutrition
Calories: 382kcal | Carbohydrates: 59g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 380mg | Potassium: 322mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1738IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg
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