Do you dread leftovers? Dread no longer! This Pork Fried Rice is the answer for those pork leftovers that are lurking in your refrigerator. When I make pork tenderloin, I always make extra just so I can make this fried rice. In fact, sometimes I cook a tenderloin just so I can make this fried rice – it’s that yummy! My family loves this fried rice – it’s definitely a family favorite.
The pork is combined with brown rice, carrots, and red pepper, which add colorful freshness. But it’s the sauce that puts this fried rice over the top with flavors of hoisin and soy sauce.
I prefer using frozen brown rice (such as Birds Eye Steamfresh) for this recipe. The consistency of the frozen rice yields perfect fried rice and it warms through quickly.
Don’t fear the leftover pork any longer – make this Pork Fried Rice tonight!
Pork Fried Rice
- 2 medium carrots, diced
- 1 large red bell pepper, diced (any color bell pepper is fine)
- 3 cups pork tenderloin or roast, cooked and cubed
- 3 cups brown rice, cooked or frozen
- scallions, sliced
- 1/3 cup low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil, plus extra for sauteing
- 1/2 packet oriental Ramen seasoning (optional)
- 1/4 cup water
- Preheat large skillet over medium heat with approx. 1 tablespoon canola oil. Add the diced carrots and bell pepper. Saute a few minutes until they begin to soften. Add the pork and continue to saute another 5 minutes.
- Push the vegetables and pork to the side. Add 2 teaspoons sesame oil to the pan and add the rice. Saute the rice for 5 minutes, before mixing the vegetables, pork, and rice together.
- In a small bowl, mix together the soy sauce, rice wine vinegar, hoisin sauce, sesame oil, oriental Ramen seasoning, and water.
- Start by adding the sauce, a little at a time, to the rice mixture, stirring to combine. Add only enough sauce that can be absorbed by the rice. Serve and top with sliced scallions.