rice, cooked and cooled in the refrigerator for at least 2 hours or up to overnight
cloves of garlic, chopped
grated fresh ginger
toasted sesame oil
frozen peas, defrosted
t. Stubb's Pork Spice Rub
1Preheat the oven to 375º.
2Take the Stubb’s Pork Spice 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 Stubb’s Sticky Sweet Bar-B-Q sauce. Place back in the oven and cook for another 7-8 minutes.
3While 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.
4Pour in the beaten eggs and scramble until cooked through. Remove the eggs to a plate.
5Heat up the second tablespoon of oil in the same pan, add the onion and cook for 5 minutes.
6Next add the garlic, stir and cook for a minute more.
7Add the cooked rice to the pan, the peas, soy sauce, sesame oil, grated ginger and the dry rub. Stir together to heat through and then turn the heat to low.
8When the pork is done, slice it into 1/2' thick slices and then cut into cubes.
9Add the diced pork to the rice, stir to combine and serve. Notes: This BBQ Pork fried rice was also really good with a drizzle of the Bar-B-Q sauce added to the top after cooking!
Nutrition information coming soon.
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