A quick skillet of BBQ Pork Fried Rice that can be made with pork tenderloin or using leftovers from Slow Cooker Pork Ribs! A flavorful sweet and spicy dinner that will be ready in less than 30 minutes.
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Why It's Yummy
- This recipe is a quick dinner that will be ready in less than 30 minutes.
- A great ‘’kitchen cleaner’’ - use whatever veggies you have at the moment!
- Budget-friendly and flavorful
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Pork - use leftovers from my Barbecue Slow Cooker Ribs or use raw or cooked pork tenderloin cut into strips or diced (about ½-1 inch thick). If using raw, add it after the onions and cook on high for about 3-4 minutes on both sides and then continue with the remaining ingredients. Substitute with cooked chicken, turkey, ham or beef strips.
- Rice - The best rice for fried rice would be any long-grain type of rice. My go-to is jasmine rice, once cooked it has a fluffy texture, not sticky, and rather soft. Most Chinese restaurants use this for fried rice dishes.
- Snow Peas - If using frozen, add them to the pan last minute, because they should remain crisp and not very soft and mushy (for this reason I also recommend using fresh snow peas whenever possible). Not a fan? No problem! Substitute these with peas, thinly sliced or diced bell peppers, grated or diced carrots, mushrooms, or corn.
- Soy sauce - make sure the one you are using is low sodium (healthier!) and gluten-free labeled. If not sure coconut aminos are naturally gluten-free and will work great instead of soy sauce.
In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic. Add eggs and scramble until cooked through.
Add snow peas, pork (diced, about ½-1 inch thick), soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).
Follow with rice and stir until everything is warmed through, reduce the heat accordingly. If rice is straight out of the fridge, you'll need a few minutes more to get it armed through.
Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.
- A great addition to fried rice dishes either barbecue or Asian-style will be fresh or canned chunks of pineapple. I also love to add pineapple to Sweet and Sour Chicken.
- Allow rice to cool - What I usually do is cook the rice until al dente, transfer to a fine-mesh strainer and run it through cold water and let it cool. Cold water stops the cooking process and the rice will cool quicker and will remain fluffy. For fried rice recipes, it is recommended to use cooled rice rather than hot as it may result in overcooked and mushy rice which we definitely don’t want here.
- Add ons - a classical Asian style favorite ingredient is mung bean sprouts or similar sprouts. They are highly nutritious and add a little crunch to the dish. If using, add them towards the end after rice.
Freezing And Storing Instructions
Store the leftovers in a larger food container, without squeezing the rice in it tightly. Properly sealed will keep in the fridge for 2-3 days.
Overall rice tends to go bad rather quickly and I'd recommend consuming it within 2 days or making as much as will be eaten on day one.
The best rice for fried rice would be any long-grain type of rice. My go-to is jasmine rice, once cooked it has a fluffy texture, not sticky, and rather soft. Most Chinese restaurants use this for fried rice dishes.
For Chinese or any fried rice dish, it is best to use oil that has a higher smoking point. These oils are: sesame oil, canola oil, peanut oil, avocado oil.
I hope you'll enjoy this BBQ Pork Fried Rice recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Want More Yummy?
Easy Pork Recipes
- Easy Pork Tenderloin With Berry Sauce | Lingonberry Sauce
- Pork and Beef Meatballs With Tomato Sauce
- Barbecue Slow Cooker Ribs
BBQ Pork Fried Rice
- 2 cups cooked rice (about 1 ½ uncooked)
- 2 large eggs beaten
- 1 ½ cooked barbecue pork chopped or shredded, see notes
- ½ of brown onion thinly sliced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 large garlic clove or two
- ⅓ cup soy sauce gluten free or coconut aminos
- 1 cup snow peas
- Barbecue sauce to taste
- 1 teaspoon fresh ginger grated
- In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic. Add eggs and scramble until cooked through.
- Add snow peas, pork, soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).
- Follow with rice and stir until everything is warmed through, reduce the heat accordingly. If rice is straight out of the fridge, you'll need a few minutes more to get it armed through.
- Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.