Honey Garlic Pork with Fried Rice
Pork in a delicious honey, garlic sauce over the easiest, best fried rice. This Honey Garlic Pork with Fried Rice is as tasty as takeout in under an hour at home!
Prep Time10 minutes mins
Cook Time38 minutes mins
Rice Cooling Time1 hour hr
Keyword: Fried Rice, Honey Garlic Pork
Servings: 6 servings
Honey Garlic Pork
- 1.25 pounds pork cut into bite size pieces, I prefer pork tenderloin
- 1 tablespoon vegetable oil
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 1/2 medium onion diced
- 1 tablespoon fresh minced garlic
- 3/4 cup honey
- 1 tablespoon cornstarch
- green onions chopped, for serving
- sesame seeds for serving
- 1 cup white rice
- 1 1/2 cups water
- 1 teaspoon butter
- pinch salt
- 2 large eggs
- salt and pepper to taste
- 1 1/2 tablespoon butter divided
- 1/2 medium onion chopped
- 1 cup frozen peas and carrots thawed
- 3 cloves fresh minced garlic
- 4 tablespoons soy sauce divided
- 1/2 teaspoon sesame oil divided
- green onions chopped, to taste
Honey Garlic Pork
In a large skillet over medium-high, heat vegetable oil. Add pork, red pepper, pepper, soy sauce, onion, and garlic. Cook until pork is cooked through, about 7-8 minutes.
Add honey and stir well. Sprinkle cornstarch over honey mixture. Stir well.
Simmer until mixture is thickened. Remove from heat.
Top with green onions and sesame seeds before serving.
Bring rice, water, butter, and salt to a boil. Then, reduce to low and cover. Simmer for 15 minutes, or until water is absorbed.
Transfer rice to a bowl or baking pan. Place in refrigerator for at least one hour to cool. NOTE: If you use a bowl, stir every 15-20 minutes until rice has cooled through.
In a large skillet over medium-high heat, melt 1/2 tablespoon of butter. Add eggs, with salt and pepper to taste. Use spatula to stir constantly, until eggs are cooked, then remove from skillet and set aside.
Add another 1/2 tbsp butter to skillet. Then, add onion, thawed peas and carrots, garlic, 2 tablespoons of soy sauce, and 1/4 teaspoon of sesame oil. Cook until vegetables have softened, about 5 minutes.
Use spatula to push vegetables to side of the pan. Ass another 1/2 tablespoon of butter to center of pan. Then add cooled rice and the additional 2 tablespoons of soy sauce. Cook, stirring occasionally, until rice is browned.
Once rice has browned, stir in an additional 1/4 teaspoon sesame oil, cooked eggs, and chopped green onions (I use about 3 tablespoons of green onions, add per your tastes).
Calories: 375kcal | Carbohydrates: 68g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 1082mg | Potassium: 226mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1740IU | Vitamin C: 5.6mg | Calcium: 41mg | Iron: 1.4mg