Stir Fried Rice with Pork
Elevate your weeknight dinners with this quick and flavorful Stir-Fried Rice with Pork, a one-pan wonder packed with bold Asian-inspired flavors! Tender strips of pork tenderloin are stir-fried to perfection alongside aromatic garlic and ginger, colorful vegetables like carrots and peas, and fluffy rice. A savory blend of soy sauce, oyster sauce, and sesame oil ties everything together, delivering a deliciously well-balanced umami kick. Scrambled eggs and a garnish of fresh green onions add extra layers of texture and flavor. Ready in just 30 minutes, this dish is the ultimate easy-to-make comfort food for busy families or meal preppers. Perfect as a hearty main course, this stir-fry is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 cups Cooked rice
- 1 pound Pork tenderloin
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 Carrot, diced
- 1 cup Peas, frozen
- 2 Eggs
- 3 Green onions, sliced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Prepare all the ingredients before you start cooking: dice the carrot, mince the garlic and ginger, slice the green onions, and cut the pork tenderloin into thin strips.
In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Set aside.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the pork strips to the wok and season with a pinch of salt and pepper. Stir-fry until the pork is browned and cooked through, about 4-5 minutes. Remove the pork from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the diced carrot and peas to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok and crack the eggs into the empty space. Scramble the eggs until they are just cooked, then mix them with the vegetables.
Add the cooked rice to the wok and stir everything together. Pour in the sauce mixture and toss to combine, ensuring the rice is evenly coated.
Return the cooked pork to the wok and toss it with the rice and vegetables. Stir-fry for 2-3 minutes until everything is heated through.
Taste and adjust seasoning with more soy sauce, salt, or pepper if needed.
Garnish with sliced green onions before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 907 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
