Homemade Pork Tenderloin Fried Rice

Here is my favorite pork tenderloin fried rice recipe, with tender pieces of seasoned pork, day-old rice, scrambled eggs, and fresh vegetables all tossed together in a savory soy sauce mixture.

This fried rice is my go-to weeknight dinner when I need something quick and satisfying. I usually make it when I have leftover rice in the fridge and want to turn it into something special. Nothing beats a one-pan meal that the whole family actually wants to eat, right?

What Kind of Pork Tenderloin Should I Use?

Any pork tenderloin from your grocery store will work great for this fried rice recipe. Look for a piece that’s about 1 pound and has a nice pink color without any gray spots or strong odors. Pork tenderloin is naturally lean and tender, so you don’t need to worry too much about marbling like you would with other cuts. When you’re ready to cook, make sure to trim off any silver skin (that thin, shiny membrane) before cutting it into bite-sized pieces – this will help ensure your pork stays tender and doesn’t get chewy in the fried rice.

Options for Substitutions

This fried rice recipe is super forgiving and works well with quite a few swaps:

• Short grain white rice: Long grain white rice, jasmine rice, or even brown rice work great here. Just remember that brown rice will need longer cooking time and more water. Day-old rice actually works better for fried rice since it’s less sticky.
• Pork tenderloin: You can easily swap this for chicken breast, shrimp, beef sirloin, or even leftover cooked meat. If using raw meat, just make sure to cook it through before adding the other ingredients.
• Butter: If you don’t have butter, use more oil instead – vegetable oil, peanut oil, or even coconut oil work fine. You’ll need about 3-4 tablespoons total.
• Fresh vegetables: The carrots, onions, and peas can be swapped for whatever you have on hand. Try bell peppers, corn, broccoli, or snap peas. Frozen mixed vegetables work in a pinch too.
• Soy sauce: Low-sodium soy sauce, tamari (for gluten-free), or coconut aminos all work as substitutes. Start with less and add more to taste since saltiness varies between brands.
• Toasted sesame oil: This adds great flavor, but if you don’t have it, just skip it or add a tiny bit of regular sesame oil at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried rice is using freshly cooked, hot rice, which will turn your dish into a mushy mess – always use day-old rice that’s been refrigerated, as the grains firm up and separate better for that perfect fried rice texture.

Another common error is overcrowding your pan with ingredients, which causes everything to steam instead of getting that nice sear, so cook your pork tenderloin first and set it aside before adding other ingredients in batches.

Don’t forget to slice your pork tenderloin against the grain into thin strips for tender bites, and make sure your pan is hot enough before adding ingredients – you should hear that satisfying sizzle when food hits the surface.

Finally, add your soy sauce and sesame oil at the very end of cooking to prevent burning and to keep those flavors bright and fresh.

What to Serve With Pork Tenderloin Fried Rice?

This fried rice is pretty much a complete meal on its own since it’s packed with protein, veggies, and rice, but I love adding a few simple sides to round things out. A fresh cucumber salad with rice vinegar dressing or some quick pickled vegetables help cut through the richness and add a nice crunch. If you want something warm on the side, steamed broccoli or snap peas work great and keep the Asian flavors going. For extra indulgence, try serving it with some crispy egg rolls or pot stickers for dipping into soy sauce or sweet and sour sauce.

Storage Instructions

Refrigerate: This pork tenderloin fried rice keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. Just let it cool completely before storing to keep the texture nice.

Freeze: You can freeze portions of this fried rice in freezer-safe containers or bags for up to 3 months. I like to freeze it in single-serving portions so I can grab just what I need for a quick lunch. Make sure to press out any extra air from freezer bags to prevent freezer burn.

Reheat: To warm it up, just heat it in the microwave for 1-2 minutes, stirring halfway through, or toss it in a skillet over medium heat for a few minutes. If it seems a bit dry after reheating, add a splash of soy sauce or a tiny bit of sesame oil to bring back that fresh flavor.

Preparation Time	30-60 minutes
Cooking Time	30-45 minutes
Total Time	60-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2200
• Protein: 80-95 g
• Fat: 75-90 g
• Carbohydrates: 215-240 g

Ingredients

For the rice:

• 2 cups short-grain white rice
• 1 tbsp oil (such as avocado or grapeseed)
• 2 cups water

For the stir-fry:

• 2 carrots (peeled and finely diced)
• 2 eggs (lightly beaten)
• 5 tbsp butter (such as Challenge butter, divided)
• 1/2 cup green peas (thawed if frozen)
• 3 garlic cloves (freshly minced)
• 1/4 cup green onion (thinly sliced)
• 1 small yellow onion (finely diced)
• 1 lb pork tenderloin (cut into 1/2-inch pieces)

To finish:

• Salt and pepper (to taste)
• 1 tsp toasted sesame oil
• 3 tbsp soy sauce (I use Kikkoman low-sodium)
• 1 tsp sesame seeds

Step 1: Cook and Chill the Rice

• 2 cups short-grain white rice
• 2 cups water
• 1 tbsp oil, preferably avocado (optional)

Combine the short-grain white rice and water (plus the oil, if using) in an Instant Pot, rice cooker, or in a covered pot on the stove.

Cook the rice according to appliance instructions or until tender.

Spread the cooked rice out on a parchment-lined baking sheet in an even layer.

Chill in the refrigerator for at least one hour or in the freezer for about 20 minutes—chilling the rice helps it fry up better and prevents clumping.

Step 2: Prepare the Pork and Vegetables

• 1 lb pork tenderloin, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and finely diced
• 1 small yellow onion, diced
• 1/2 cup green peas, fresh or thawed
• 1/4 cup thinly sliced green onion (mostly white, some green)

While the rice is chilling, dice the pork tenderloin into small pieces.

Mince the garlic cloves.

Peel and finely dice the carrots.

Dice the onion.

Get the green peas ready if using frozen, and slice the green onions thinly, keeping mostly the white and some green parts.

This prep ensures cooking goes quickly and smoothly.

Step 3: Scramble the Eggs

• 2 eggs, lightly beaten
• 1 tbsp butter

Heat a very large pan, wok, or griddle over medium heat.

Melt 1 tablespoon of butter.

Add the lightly beaten eggs and cook, gently stirring, until just underdone—it’s okay if they’re slightly soft, as they will cook more when combined later.

Transfer the scrambled eggs to a plate and set aside.

Step 4: Brown the Pork and Sauté the Vegetables

• 1 lb pork tenderloin, diced (from Step 2)
• 3 garlic cloves, minced (from Step 2)
• 2 carrots, peeled and finely diced (from Step 2)
• 1 small yellow onion, diced (from Step 2)
• 1/2 cup green peas, fresh or thawed (from Step 2)
• 2 tbsp butter

Increase the heat to medium-high and melt another tablespoon of butter in the pan.

Add the diced pork tenderloin and cook without stirring too often, allowing it to brown.

Once almost cooked through, stir in the minced garlic and cook for a couple more minutes.

Transfer the pork and garlic to a plate.

Add another 1 tablespoon of butter to the pan, then add the carrots, diced onion, and green peas.

Sauté until the vegetables are slightly golden and tender, stirring only occasionally.

Transfer the cooked vegetables to the plate with the pork.

Step 5: Fry the Rice and Combine Everything

• cooked and chilled rice (from Step 1)
• cooked pork and vegetables (from Step 4)
• scrambled eggs (from Step 3)
• 1/4 cup thinly sliced green onion (mostly white, some green) (from Step 2)
• 3 tbsp soy sauce, or more to taste
• 1 tsp toasted sesame oil, or additional if desired
• 1 tsp sesame seeds, to taste
• salt and pepper, as needed
• 2 tbsp butter

Add the remaining 2 tablespoons of butter to the pan.

Add the cold, cooked rice and spread it out in an even layer; allow it to fry undisturbed for a couple minutes so the bottom crisps a little.

Stir to heat the rice through.

Add the cooked pork, sautéed vegetables, and any juices from the plate.

Stir well.

Add the scrambled eggs (from Step 3), sliced green onions, soy sauce, toasted sesame oil, and sesame seeds.

Stir until thoroughly combined and heated through.

Season with salt, pepper, and more soy sauce or sesame oil to taste.

Serve warm.

I like to add a bit of extra green onion on top for fresh flavor!