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–+ servings
bbq pork fried rice in a wok skillet and a wooden spoon taking out the rice
Julia

BBQ Pork Fried Rice Recipe

5 from 5 votes
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 tangy dinner that will be ready in less than 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Chinese
Calories: 270
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 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

Method
 

  1. Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.
  2. Fry the egg. Add eggs and scramble until cooked through.
  3. Add the rest. 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).
  4. Add rice. 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 warmed through.
  5. Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

Nutrition

Calories: 270kcalCarbohydrates: 37gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 70mgSodium: 1250mgPotassium: 274mgFiber: 1gSugar: 17gVitamin A: 364IUVitamin C: 11mgCalcium: 45mgIron: 2mg

Video

Notes

  • Pork - use leftovers from 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. 
  • To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Kepp it properly sealed in the fridge for 2-3 days.
 

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