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Homemade Pork Tenderloin Fried Rice

Restaurant-quality fried rice with tender pork, colorful vegetables, and savory sauce - perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pork
  • 1 pound pork tenderloin
  • 2 tablespoons vegetable oil
  • salt and black pepper to taste
For the Fried Rice
  • 4 cups day-old cooked white rice
  • 3 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • 1 cup corn kernels
  • 3 large eggs beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 4 green onions sliced
  • white sesame seeds for garnish, optional

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Spatula

Method
 

  1. Remove pork tenderloin from refrigeration 30 minutes before cooking. Pat dry, slice into 3/4-inch medallions, and season with salt and pepper.
  2. Heat 2 tablespoons oil in large skillet over high heat. Sear pork medallions 3-4 minutes per side until golden-brown and internal temperature reaches 145°F.
  3. Transfer pork to cutting board and rest 5 minutes. Slice into bite-sized pieces and set aside.
  4. Break apart day-old rice to separate grains. In small bowl, whisk together soy sauce, oyster sauce, and sesame oil.
  5. Heat 1 tablespoon oil in wok over high heat. Add garlic and ginger, stirring constantly for 15-20 seconds until fragrant.
  6. Add diced carrots and stir-fry 2 minutes. Add peas and corn, continuing to stir-fry another 2 minutes.
  7. Push vegetables to sides of pan. Add remaining oil to center, pour in beaten eggs, and scramble until just set.
  8. Add separated rice to pan, stir-frying 2-3 minutes while tossing with vegetables and eggs until well combined.
  9. Pour sauce mixture over rice and toss vigorously 1-2 minutes until every grain is coated.
  10. Add sliced pork, folding gently to combine. Cook 1 additional minute to heat through.
  11. Remove from heat, stir in sliced green onions (reserve some for garnish). Serve immediately topped with reserved scallions and sesame seeds.

Notes

For best results, use day-old refrigerated rice. Fresh rice is too moist and will become mushy. Cook over highest heat possible to achieve restaurant-style wok flavor. Work in batches if necessary to avoid overcrowding the pan.