Growing up, my family loved ordering pork fried rice, so my mom decided to try making it herself to save money. The outcome: A meal that your loved ones will think you bought!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) pork tenderloin, cut into small cubes
- 2 tablespoons soy sauce
- 1 tablespoon dry red wine (such as Merlot)
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons honey
- ¼ teaspoon ground cinnamon
- 1 clove garlic, minced
- 3 tablespoons vegetable oil
- 2 eggs, beaten
- 2 ½ cups cooked rice
- ½ cup chopped onion
- 1 cup frozen peas, thawed and drained
- 1 cup bean sprouts
- 3 tablespoons soy sauce
- ¼ cup chopped green onions
Instructions
- Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
- Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
- Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
- Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.
- You can try replacing tenderloin with any other preferred meat.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 797 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe. The four stars instead of 5 is probably from my own skill. I had no bean sprouts but I did have Water Chestnuts. It has great flavor. I would double the marinade next time but it really is a great recipe. Thank You for it