Pork Fried Rice

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SERVINGS
6
PREP TIME
15
MIN
COOK TIME
20
MIN
TOTAL TIME
35
MIN
DIFFICULTY
Easy
  • Farmer John’s Roasted Garlic & Cracked Peppercorn Tenderloin, diced small
  • 12 cups cooked jasmine rice, preferably day-old
  • 10 cloves garlic, minced finely
  • 1 bunch kale, stemmed & roughly chopped
  • 2 cups Pineapple, diced
  • 2 cups Peas, frozen
  • 2 each Red Bell Pepper
  • 1 bunch Scallions, slice thinly
  • 4 Eggs, scrambled & cooked
  • Vegetable Oil
  • Chili Sauce if desired
  • Sesame Seeds if desired

Soy Glaze

  • 1/4 cup Ponzu
  • 1/4 cup Tamari
  • 1/4 cup Sriracha
  • 1/4 cup Sesame oil
  • 2 Tbsp Salt
  1. Chop tenderloin in small pieces, set aside.
  2. Heat up your wok or any large pan you have. Make sure you have enough space to move your rice around while cooking.
  3. Add oil to your wok, then sauté the tenderloin until brown. Lower the heat to medium and add 1/2 cup water. Let it simmer for 5 minutes, adding more water if needed. You want the tenderloin to tenderize and turn the water into a gravy consistency.
  4. Add garlic to sauté for 1 minute. Then, add rice, letting it get a little crispy. Use a large spoon to keep sauteing your rice.
  5. Add the rest of the ingredients, scrambled cooked eggs, and the soy glaze. If needed, keep adding oil so your rice doesn’t stick to the pan.
  6. Divide accordingly. Add chili sauce and sesame seeds, if desired.

Soy Glaze

  1. Use a fork and mix all soy glaze ingredients together