This pork loin fried rice turns simple leftovers into a quick skillet dinner. Tender pork, fluffy rice, eggs, and vegetables stir fry together with garlic and soy sauce for a meal that’s savory, filling, and fast to make.
It’s a great way to turn a small amount of pork into a full dinner without much extra effort.
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1. Cook 1 cup white rice according to package instructions and let cool.
2. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
3. Cut 1 lb pork loin into small cubes, pat dry, season with salt and pepper.
4. Add pork cubes in a single layer, cook 4-5 minutes turning occasionally until browned and internal temperature reaches 145°F. Remove and set aside.
5. Add 1/2 cup diced onion and 1/2 cup frozen peas to skillet, cook 3-4 minutes until onions are translucent and peas are heated through.
6. Add 2 cloves minced garlic, cook 1 minute until fragrant.
7. Add cooled rice, pork, and 2 tbsp soy sauce, stir fry 3-4 minutes until rice is heated through and sauce coats ingredients.
8. Push rice mixture to one side, crack 2 eggs into empty side, scramble until just set, then mix into rice.
9. Remove from heat and finish with 2 tbsp chopped fresh cilantro.
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Leftover pork loin reheats well and turns into fast dinners like tacos, rice bowls, soups, and casseroles. Simple ways to build easy meals from cooked pork.
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