Pork tenderloin fried rice is a quick, flavorful dish combining tender, juicy pork with savory fried rice. This recipe works well because the lean pork cooks fast and stays tender, while the rice gets perfectly coated in a soy-based sauce, making every bite satisfying and balanced.
Ingredients
- 1 cup uncooked jasmine rice (or long-grain rice)
- 2 tablespoons vegetable oil, divided
- 12 ounces pork tenderloin, cut into small bite-sized pieces
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix, thawed
- 3 green onions, sliced
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional but recommended)
- 1 teaspoon toasted sesame oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground white pepper (optional)
Instructions
- Cook the rice: Rinse 1 cup of jasmine rice under cold water until water runs clear. Cook according to package instructions (usually 1:1.5 rice to water ratio). Once cooked, spread the rice on a baking sheet to cool and dry slightly, or refrigerate for several hours or overnight for the best texture.
- Prepare the pork: Trim any silver skin or fat from the pork tenderloin and slice into small, uniform bite-sized pieces (about 1/2-inch cubes). Season lightly with salt and pepper.
- Cook the pork: Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over medium-high heat. Add pork pieces and sauté until browned and cooked through, about 4-5 minutes. Remove pork from pan and set aside.
- Scramble the eggs: In the same pan, add a little more oil if needed. Pour in beaten eggs and scramble quickly until just set. Remove eggs and set aside with pork.
- Sauté aromatics and vegetables: Add remaining 1 tablespoon of oil to the pan. Sauté chopped onion until translucent, about 2 minutes. Add minced garlic and cook another 30 seconds until fragrant. Stir in thawed peas and carrots and cook for 2-3 minutes until heated through.
- Combine rice and ingredients: Add cooled rice to the pan, breaking up any clumps with a spatula. Stir fry the rice for 3-4 minutes, letting it get slightly crispy at the bottom. Return cooked pork and scrambled eggs to the pan, mixing thoroughly.
- Season the fried rice: Pour in soy sauce, oyster sauce (if using), and toasted sesame oil. Stir well to evenly coat all ingredients. Adjust seasoning with salt, black pepper, and white pepper if desired. Cook for another 2 minutes to meld flavors.
- Finish and serve: Stir in sliced green onions, remove from heat, and serve immediately. Enjoy your pork tenderloin fried rice hot for the best flavor and texture.
Tips
- Use day-old rice: Freshly cooked rice tends to be too moist and sticky for fried rice. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and chill it in the fridge for at least 30 minutes to dry out.
- Cut pork uniformly: Slicing the pork into even, small pieces ensures quick, even cooking and tender bites without drying out the meat.
- Don’t overcrowd the pan: Use a large skillet or wok and cook in batches if necessary to allow proper stir-frying and avoid steaming the ingredients.
- Substitutions: You can swap pork tenderloin for chicken breast, shrimp, or firm tofu for different protein options. Use tamari or coconut aminos instead of soy sauce for gluten-free versions.
Serving Suggestions
Pork tenderloin fried rice is a complete meal on its own but pairs well with simple sides like steamed or stir-fried vegetables (broccoli, bok choy, snap peas), a light cucumber salad, or egg drop soup. Garnish with extra green onions or toasted sesame seeds for added texture and flavor.
Variations
Feel free to customize your fried rice by adding chopped bell peppers, mushrooms, or bean sprouts for extra crunch and nutrition. For a spicier kick, mix in chili garlic sauce or sriracha. You can also swap jasmine rice for brown rice or cauliflower rice for lower-carb options. Incorporating pineapple chunks can add a sweet contrast to the savory pork.
Storage and Reheating
Store leftover pork tenderloin fried rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a skillet over medium heat with a splash of water or oil, stirring frequently until heated through. Avoid microwaving for extended periods to prevent drying out. For longer storage, freeze in portioned freezer-safe containers for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh rice instead of day-old rice?
While freshly cooked rice can be used, it tends to be stickier and wetter, which can make your fried rice mushy. If you must use fresh rice, spread it out on a tray to cool and dry for at least 30 minutes or refrigerate briefly to improve texture.
What is the best cut of pork for fried rice?
Pork tenderloin is ideal because it’s lean, tender, and cooks quickly without becoming tough. Pork shoulder or loin can be used but may require longer cooking or thin slicing to stay tender.
How do I prevent the pork from drying out?
Cut pork into small, uniform pieces and cook over medium-high heat just until browned and cooked through (internal temperature 145°F/63°C). Overcooking can make it dry and chewy.
Can I make this recipe vegetarian?
Yes, substitute the pork with firm tofu or extra vegetables like mushrooms and bell peppers. Use vegetarian oyster sauce or omit it, and replace eggs with scrambled tofu or omit entirely.
Is oyster sauce necessary?
Oyster sauce adds a depth of umami and slight sweetness that enhances the flavor, but it is optional. You can substitute with mushroom sauce for a vegetarian option or simply increase soy sauce slightly.
How spicy is this fried rice?
This recipe is mild and savory by default. You can add chili paste, fresh chilies, or hot sauce to taste if you prefer a spicier dish.
Can I prep ingredients ahead of time?
Yes, chopping vegetables and slicing pork can be done a few hours ahead and stored separately in the fridge. Cooked rice can also be prepared a day before for best results.
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