BBQ Pork Fried Rice

This BBQ Pork Fried Rice recipe tastes just like you got take out from your favorite Chinese restaurant! Use leftover pork or follow this easy recipe!


An Authentic Tasting Pork Fried Rice Recipe

As you can see by a lot of our recipes, we do like fried rice around here. It’s one of those dinners that everyone loves (thank god there’s some) and you can pretty much whip together using whatever you have in the fridge.

Don’t have frozen peas? Use some chopped broccoli or asparagus. Don’t have pork or beef? Use grilled chicken. You get the idea…but what you do need is rice. And some basic seasonings that we always have on hand in the fridge.

The best way to make this recipe is to use leftover rice. If you don’t have any try and cook it up ahead of time and let it cool down in the fridge. If you make it this way it will be more firm and not mushy. Because mushy equals bad.

How To Make BBQ Pork Fried Rice

Grab a pork tenderloin and give it a good coating of Stubb’s Pork dry rub. If you can’t find Stubb’s brand, use whatever kind you can find. Or you can try our favoirte dry rub recipe that we use on our pulled pork and chicken wings!


That will only need about 15 minutes in your oven, take it out and cover it with Stubb’s Sticky Sweet BAR-B-Q sauce and throw it back in for another 7-8 minutes.


BBQ pork is done.

While the pork is resting you can start the rice. Add the onions and garlic first and let them start cooking for about five minutes, then you can start dumping everything in.

The rice, eggs, peas and seasonings – including a good heaping teaspoon of the Stubb’s Pork dry rub and stir it all together. Dice up your pork and toss that in at the last minute and you’re in for a restaurant quality meal like you’ve never made at home.


I’m not sure that we’ve ever made this recipe that there is anything left over. Ever. So if you’re smart you’ll go ahead and double it from the start!


Looking For More Fried Rice Recipes?

BBQ Pork Fried Rice recipe in a bowl with chop sticks

BBQ Pork Fried Rice

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

This fried rice recipe tastes even better than from a restaurant! The trick to making the rice here will have you making it all the time, like a pro!



For the pork

  • 1 lb. pork tenderloin
  • 1/4 cup Stubb’s Pork dry rub
  • 1/2 cup Stubb’s Sticky Sweet BBQ sauce

For the Rice

  • 5 cups rice, cooked and cooled in the refrigerator for at least 2 hours or up to overnight
  • 3 eggs, beaten
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons toasted sesame oil
  • 1/4 cup soy sauce
  • 1 1/2 cups frozen peas, defrosted
  • 1 t. Stubb’s Pork dry rub


  1. Preheat the oven to 375º.
  2. Take the dry rub and cover the pork tenderloin on all sides. Put the pork on a baking sheet and cook for 15 minutes. After 15 minutes, pull the pork out of the oven and cover the top with the BBQ sauce. Place back in the oven and cook for another 7-8 minutes.
  3. While the pork is cooking you can start the rice. Heat up one tablespoon of the vegetable oil over medium-high heat in a wok or a heavy bottomed non-stick pan.
  4. Pour in the beaten eggs and scramble until cooked through. Remove the eggs to a plate.
  5. Heat up the second tablespoon of oil in the same pan, add the onion and cook for 5 minutes.
  6. Next add the garlic, stir and cook for a minute more.
  7. Add the cooked rice to the pan, peas, eggs, soy sauce, sesame oil, grated ginger and the dry rub. Stir together to heat through and then turn the heat to low.
  8. When the pork is done, slice it into 1/2′ thick slices and then cut into cubes.
  9. Add the diced pork to the rice, stir to combine and serve.

Recipe Notes

This BBQ Pork fried rice was also really good with a drizzle of the sauce added to the top after cooking!


  • Calories: 2834
  • Sugar: 49g
  • Sodium: 5347mg
  • Fat: 71g
  • Saturated Fat: 14g
  • Unsaturated Fat: 51g
  • Carbohydrates: 358g
  • Fiber: 12g
  • Protein: 176g
  • Cholesterol: 889mg
  • Category: dinner
  • Method: stove top/oven
  • Cuisine: Asian/American

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16 Responses
    1. Dan

      Good catch Alex, I just updated the recipe. When you add the cooked rice and other ingredients to the pan you can add the egg back in.

  1. Skye Philly

    I think this recipie is supposed to say makes 5 cups of rice, now pre make 5 cups of rice, because I did, and holy shitaki that was a lot of rice, like an entire giant pot full, that even half the amount of along with the other ingredients didn’t even begin to fit in my wok, I think y’all meant 3 cups of rice

    1. Dan

      Skye, I actually did mean 5 cups for the recipe. The recipe calls for 5 cups of “cooked” white rice, not 5 cups of uncooked rice.

      1. Laura Buchanan

        Thanks Dan! I couldn’t figure out based on the ingredients how one serving could be equal to a fast food meal!!

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