This Pork Fried Rice dinner takes just minutes to make and is a great go-to on a busy night. Over the years, Russ has tampered with the ingredients a bit, but the following recipe is pretty much the mainstay. He calls it his “Asian Slumgullion.”

It’s the perfect antidote to the dilemma of what to do with leftover pork, or for that matter, ham or chicken. Because pork tenderloin often comes packaged with two fillets, it’s not uncommon for us to have leftovers. And even if you don’t plan on making this within a few days, freeze the leftover cooked pork until the opportunity presents itself.

The fresh ginger is chopped into a fine dice.

Russ preps all of the ingredients ahead of time.

The key is to remember to make the steamed rice ahead of time so that it can completely cool down—so we often make the rice the night before and refrigerate it. Ideally you’ll need a large wok, and you want to make sure the oil is super hot when adding elements. And do yourself a favor and prep all ingredients before you start cooking because you won’t have time to chop once you start flipping the spatula.

Ingredients

• 12-16 ounces pork tenderloin, pre-cooked and cut into a 1/4″ dice
• 1/3 cup vegetable oil
• 4 eggs, lightly beaten
• 1 small yellow onion, finely diced
• 1 tablespoon finely diced fresh ginger
• 2 tablespoons dark soy sauce, or oyster sauce
• 3 tablespoons light soy sauce
• 1 tablespoon sherry or rice vinegar
• 1/2 teaspoon sesame oil
• 4 cups steamed rice, precooked and cooled
• 1 bunch finely sliced scallions, reserve some of the dark green parts for garnish

Directions

1. Using a sharp knife, cut pork tenderloins into 1/4 inch cubes and set aside.
   
2. Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through.
   
   
3. Carefully remove omelette from wok with a spatula. Slice up with two knives and set aside.
   
4. Heat remaining oil in hot wok and stir-fry onion and ginger for 1 minute.
   
5. Add pork and stir-fry for a further 30 seconds. Stir in soy sauces, sherry or rice vinegar, and sesame oil and cook, stirring, for 1 minute.
   
6. Toss in rice and reserved eggs and stir-fry (use a spatula to break up the egg into smaller pieces if necessary) for 1 minute. Lastly, add scallions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
   
   
7. Transfer rice to a platter, garnish with scallion greens and serve.