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Easy Pork Fried Rice


Lean and quick-cooking, pork tenderloin also scores points for versatility. Here, skillet-seared cubes of pork tenderloin star in the classic rice dish.

  • Servings: 4

Source: Everyday Food, November 2012


  • 1/2 pork tenderloin
  • Oil
  • 2 scallions, sliced
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced
  • 4 cups cold cooked rice
  • 1/2 cup thawed frozen shelled edamame
  • Rice vinegar
  • Soy sauce


  1. Cut half a pork tenderloin into cubes. Sear in an oiled skillet over high, then add scallions, garlic, and celery and saute. Add rice and edamame and heat through. Season with vinegar and soy sauce.

Cook's Notes

A pork tenderloin typically weighs 1 pound. Remove the silver skin (a tough, shiny membrane) before cooking.

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