Pork Fried Rice
This Pork Fried Rice delivers 21g protein and 357 calories per serving, making it a solid carb-based lunch option. Six servings batch-prep on the stovetop in under 30 minutes, fitting easily into your weekly meal prep routine. Pair it with a protein shake or side to reach your daily targets without sacrificing cooking time.
Ingredients
- •Pork Tenderloin, Boneless(454g)
The leanest pork cut. Do not confuse with pork loin (wider, fattier).
- •1 teaspoon kosher salt (plus additional to taste)
- •1/2 teaspoon ground black pepper (plus additional to taste)
- •Oyster sauce(45g)
- •Soy Sauce, Low Sodium(45g)
- •Sesame Oil, Toasted(15g)
- •Vegetable oil(30g)
- •Bell Pepper(720g)
- •Peas And Carrots, Frozen, Mixed
- •Garlic(15g)
- •Ginger, Fresh Root(15g)
- •Unsalted Butter(15g)
- •Rice, Brown, Long-Grain(720g)
- •Green Onion (Scallion)
- •Egg, Whole, Large
Instructions
- 1Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.
- 2Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
- 3Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
- 4Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
- 5Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
- 6Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
- 7Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition — Per Serving
357
calories
21g
protein
13g
fat
- Carbohydrates
- 44g
- Saturated fat
- 1.9g
- Sodium
- 512 mg
- Dietary fiber
- 2.7g
6 servings per batch · ~346g each
Macro data sourced from USDA FoodData Central
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How much protein does Pork Fried Rice have per serving?
Each serving contains 21g of protein and 357 calories with a macro split of 13g fat and 44g carbs. This is a moderate-protein option that leans carb-forward, making it better suited as a side or lighter lunch rather than a primary protein dish.
How long does Pork Fried Rice take to make, and how many servings does one batch yield?
This recipe has quick prep time on the stovetop and batch-preps 6 servings at once, so you can prepare a full week's worth in two cooking sessions. The quick execution makes it efficient for weekday meal prep.
Is Pork Fried Rice good for muscle gain?
At 21g protein and 357 calories per serving, the protein content is too low to function as a primary muscle-building meal, though the 44g carbs provide decent workout fuel. Pair this with additional protein sources to reach daily targets during a bulk.
