Earlier this week, I made a teriyaki-marinated pork tenderloin for dinner. It had been marinating all day and I put it in the oven shortly before dinner. For whatever reason, maybe because I put it in too late or because I didn’t have the oven turned up high enough, the pork wasn’t ready when the kids and I were sitting down to eat dinner.
So I left it in the oven to finish cooking and we enjoyed the side dishes and some leftovers. My husband had some of the pork when he got home from work, but there was over half of the tenderloin left. I decided to use those leftovers to throw together pork fried rice.
I’ve been making fried rice for years but it wasn’t until recently that I’ve finally got the method and recipe down so that it tastes just like Chinese take-out. You could easily replace the pork with chicken, shrimp, ham or just leave it out all together. Also, this is just a basic, simple recipe. Feel free to add more veggies or whatever else you’d like.
Pork Fried Rice
- 3 T. oil
- 4 c. cold, cooked rice
- 2 eggs
- Salt and pepper, to taste
- 2 1/2 c. cubed pork (or other options)
- 1/2 c. sliced green onions
- 1/4 c. soy sauce
1. In a large skillet or wok, heat oil over medium heat. Add the rice and cook for 5 minutes, stirring frequently.
2. In a small bowl, whisk the eggs with the salt and pepper. Create a well in the center of the skillet. Pour the eggs and scramble, within the well, until done. Then, stir the scrambled eggs into the rice.
3. Add the pork and green onions. Cook another 5 minutes. Stir in the soy sauce until combined.
This post is being linked to:
- Frugal Friday at Life As Mom
- Food On Fridays at Ann Kroeker’s
- Family Recipe Fridays at Vanderbilt Wife
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Mom Trends
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