This is a great recipe that uses up pretty much everything you have left in your fridge. I had some leftover pork tenderloin and rice in the fridge and figured to make a quick, one pot meal. I love fried rice because it’s so easy to make and really is an “everything and the kitchen sink” type of recipe.
I highly suggest prepping all your ingredients and laying them out before you start. Once you do, the whole cooking process is fast.
Pork Fried Rice
4 cups cold cooked rice
1 small pork tenderloin, diced into 1/2 inch pieces (mine was already cooked but you can use fresh)
3 eggs, scrambled
3 to 4 green onions, chopped
1 1/2 tbsp grated ginger
3 cloves garlic, minced
1 cup frozen peas
1 cup diced carrots
1/2 cup shredded cabbage
3 tbsp soy sauce
1/2 tsp sriracha
1 tbsp sugar
Oil, if needed
Heat a wok over medium-high heat. Add Pork and stir fry for a few minutes until no longer pink. Remove from wok.
Add a little more oil and throw in the scrambled eggs. Stir until cooked through. Remove the eggs from the wok and place on top of the pork.
If the wok is dry, add a bit more oil. Throw in your onions, garlic, ginger, carrots. Stir fry for 1 minute and add the cabbage. Stir fry for another minute.
Dump the rice on top of the veggies and stir. Add the pork and egg mixture. Stir some more.
Mix the soy sauce and sugar together with the sriracha. Dump over everything in the wok and stir. Mix in the peas and cook until they are heated through.
Remove from heat and serve with some more green onions.