BBQ Pork Fried Rice Recipe
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.
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
INSTRUCTIONS
- Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.
- Fry the egg. Add eggs and scramble until cooked through.
- 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).
- 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.
- Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.
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.
ADD YOUR OWN PRIVATE NOTES
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
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