BBQ Pork Fried Rice
If you've got boneless pork loin, barbecue sauce and hoisin sauce, you're most of the way to this pork: about 70 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Egg Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the pork loin into small bite-sized cubes and toss with the barbecue sauce, hoisin sauce, sugar and 1 tablespoon of the soy sauce. Let it marinate for at least 15 minutes.
- Heat 1 tablespoon of olive oil in a wok or large skillet over high heat and stir-fry the pork until well browned and cooked through to an internal temperature of 145°F, about 5 to 6 minutes, then remove it to a plate.
- Add the remaining olive oil to the pan, pour in the beaten eggs and scramble them quickly until just set, then push them to one side.
- Add the minced garlic and the peas and carrots, stir-frying for 1 to 2 minutes until fragrant and heated through.
- Add the cold cooked rice, breaking up any clumps, and stir-fry over high heat for 3 to 4 minutes so the grains separate and pick up a little color.
- Return the pork to the pan, drizzle in the remaining soy sauce and the sesame oil, and toss everything together until evenly coated and hot.
- Stir in the sliced green onions, season with salt to taste and serve immediately.
You'll use: Frying pan / skillet · Pan · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does BBQ Pork Fried Rice take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
BBQ Pork Fried Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Men Wah BBQ Pork with Egg and Rice from Hopson One, Beijing (20210722173308).jpg by N509FZ, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.