So, there’s that awkward chunk of pork tenderloin staring back at you every time you open the fridge. It’s taunting you, right? Don’t let it win.
Turn those leftovers into fried rice that’s honestly better than most takeout. You’ll just need a pan, some rice, and a couple of veggies.
One skillet, minimal effort, and honestly, it’s kind of impressive when you pull it off. Feels good to look like you had a plan all along, doesn’t it?
Equipment
No need for a high-tech kitchen here. Just a few basics will make things way less stressful.
Essentials:
- Wok or large skillet (your rice dance floor)
- Spatula (your rice DJ)
- Sharp knife (for veggie karate chopping)
- Cutting board (your stage for said chopping)
Nice-to-have but not required:
- Mixing bowls (to keep ingredients from staging a food fight)
- Measuring spoons (if you’re not feeling brave about eyeballing it)
| Tool | Why You Need It |
|---|---|
| Wok/Skillet | High heat, quick cooking magic |
| Spatula | Flip, stir, and look impressive |
| Knife | Slice pork and veggies with style |
If you can stir, chop, and avoid setting off the smoke alarm, you’re golden.
Ingredients
You don’t need a fancy pantry. Seriously, if you’ve got cold rice and some pork tenderloin, you’re halfway there already.
Here’s what you’ll want to grab:
| Ingredient | Quantity |
|---|---|
| Leftover pork tenderloin | 2 cups, diced |
| Cooked rice (day-old works best) | 3 cups |
| Eggs | 2, beaten |
| Frozen peas and carrots | 1 cup |
| Green onions | 3, sliced |
| Garlic | 2 cloves, minced |
| Soy sauce | 3 tbsp |
| Sesame oil | 1 tbsp |
| Vegetable oil | 2 tbsp |
| Salt and pepper | To taste |
Quick tip: Cold rice fries up way better than fresh. Don’t fight it. It’s just science (or close enough).
Instructions
- Heat a large skillet or wok over medium-high heat. Add a splash of oil and toss in your pork. Stir it around until it wakes up and smells amazing.
- Push the pork to the side like it’s in time-out. Crack in the eggs and scramble them until they’re just set.
- Add the rice and break up any clumps. Pretend you’re a rice therapist—no lumps allowed.
- Toss in the veggies and stir everything together. Keep it moving so nothing sticks or burns.
- Pour in soy sauce and sesame oil. Stir until every grain of rice is coated and looking fancy.
- Sprinkle green onions on top. Serve it hot before someone else steals your portion.
What You Need To Know
You’re about to turn last night’s pork tenderloin into tonight’s fried rice hero. Leftovers have never looked so smug, honestly.
Day-old rice is your best bet. It’s less sticky and way easier to work with.
Fresh rice? That stuff clumps up before you even get started. It’s like it knows you wanted takeout instead.
A big pan or wok makes things simpler. More room means fewer rogue peas flying across the kitchen.
Quick Tips:
- Chop pork into bite-sized pieces. Nobody wants to wrestle dinner with a steak knife.
- Use high heat. It keeps everything crisp, not sad and soggy.
- Frozen veggies are a lifesaver. Seriously, don’t overthink it.
Soy sauce is your best friend here, but don’t go wild. You want flavor, not a rice swimming pool.
Feeling a little extra? Drizzle in sesame oil or toss on some green onions. It’ll look like you actually know what you’re doing.
Need more inspiration? This easy pork fried rice recipe has your back if you’re still staring at that leftover pork.
