Roast Pork Fried Rice

With fried rice like this, there's no need to do Chinese takeout!!!! In fact, since I have been cooking more Thai & Asian at home, I can't remember the last time I did takeout. So flavorful & so easy, we just loved this rice. I made it once with no meat & then recently with a leftover pork tenderloin. I marinated the pork tenderloin in an Asian type of marinade before knowing I would be using the leftovers in a fried rice dish. So, it's up to you but I do highly recommend it. 

If you don't use pork, then chicken or shrimp would be just as delicious. Or plain if using as a side dish. Next time it's chicken & shrimp for me!!! I normally don't use the prepared, processed, seasoning products on the market like those pasta helpers etc., but this packet is only 3/4 oz with about 8o calories for the whole dish which yields 5 cups. Not bad at all. And oh so yummy!!!!

ROAST PORK FRIED RICE

Fried Rice Seasoning Mix (in Ethnic section of your grocer)

Meat of your choosing (about 1 to 1 1/2 cups)

2 tblsp oil

3 cups cooked, cold rice

3 green onions (scallions) sliced plus for garnish

2 tsp soy sauce

2 eggs, beaten

1 cup frozen peas, cooked (optional)

In large skillet, heat oil. Stir fry rice & green onions. Add seasoning & soy sauce. Stir fry 1 minute. Push rice to side, add eggs & scramble. Stir into rice. Add peas & meat if desired. Garnish with fresh scallions on top.

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PORK TENDERLOIN MARINADE

2 tbsp. soy sauce
2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
2 tbsp. dry sherry
1 tbsp. brown sugar
1 tbsp. oil
1 1/2 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cinnamon
2 pork tenderloins

Mix together all ingredients. Pour over pork & marinate in refrigerator 6-8 hours. Grill or cook per your preferred method. I roast it in a 500 degree oven for 25-30 minutes. 

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{My Thoughts}

My only note is to use a non stick pan for this dish. There isn't much oil & the rice sticks. I didn't use a non stick & was scraping the bottom every chance I had. But maybe that lended to the flavor?!