Barbeque Fried Rice



  • 1lb Pork Tenderloin
  • 1/4cup BBQ Sauce
  • BBQ Dry Drub


  • 5cups Rice precooked, chilled
  • 3 Eggs beaten
  • 1 White Onion chopped
  • 3 Garlic Cloves minced
  • 1 1/2cup Frozen Peas defrosted
  • 2tbsp Vegetable Oil
  • 1tbsp Fresh Ginger grated
  • 2tsp Toasted Sesame Oil
  • 1/4cup Soy Sauce
  • 1tbsp BBQ Dry Rub


  1. Preheat oven to 375 degrees. Coat pork tenderloin with BBQ Dry Rub on all sides, cook on a baking sheet for 15min. Coat top of pork with BBQ Sauce and cook for an additional 8min.
  2. While pork cooks, heat 1tbsp vegetable oil in a wok on medium-high heat. Add eggs and scramble until cooked, set aside.
  3. Heat a second tablespoon of vegetable oil in the same pan, add onion and cook for 5min. Add garlic, cooking an additional minute.
  4. Combine rice, peas, eggs, soy sauce, sesame oil, ginger, and dry rub in the wok. Stir together to heat through then reduce heat to low.
  5. When pork is done, cut into 1/2in cubes and stir in to wok.
  6. Serve with a drizzle of BBQ sauce.