Craving a restaurant-quality Asian dish that's incredibly easy to make? Get ready to revolutionize your dinner routine with this Sheet Pan Pork Fried Rice! Imagine creating a mouthwatering meal with minimal cleanup and maximum flavor, all baked to perfection in one single pan. This recipe transforms ordinary ingredients into an extraordinary feast that will have your family begging for seconds - and the best part? You'll look like a culinary genius with barely any effort!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 lb pork tenderloin, cubed
- 1 cup frozen mixed vegetables
- 3 eggs, beaten
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 green onions, sliced
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Cut the pork tenderloin into small, uniform cubes (approximately 1/2-inch pieces) to ensure even cooking. Pat the pork dry with paper towels to help achieve better browning.
- In a mixing bowl, combine cubed pork with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Toss to coat the meat evenly and let marinate for 5 minutes.
- Spread the marinated pork cubes on one side of the sheet pan. Roast in the preheated oven for 10 minutes until the meat begins to brown and cook through.
- Remove the sheet pan and push the pork to one side. Add the frozen mixed vegetables to the open space and spread them out evenly.
- In a separate bowl, whisk the beaten eggs with the remaining soy sauce and sesame oil.
- Pour the egg mixture over the vegetables and create small scrambled egg clusters by gently stirring on the sheet pan.
- Add the cooked rice over the entire sheet pan, spreading it evenly. Gently mix all ingredients together to combine.
- Return the sheet pan to the oven and bake for an additional 10-12 minutes, stirring once halfway through to ensure even heating and crispy edges.
- Remove from the oven and let rest for 2-3 minutes. Garnish with freshly sliced green onions before serving.
- Serve hot directly from the sheet pan, ensuring each serving gets a mix of pork, vegetables, eggs, and rice.
Tips
- • Use day-old rice for the best texture - cold, slightly dried rice prevents mushiness and helps create those coveted crispy edges. • Pat your pork dry before marinating to ensure beautiful browning and prevent steaming. • Don't overcrowd the sheet pan - spread ingredients in a single layer to achieve maximum crispiness. • Stir ingredients midway through cooking to ensure even heating and prevent burning. • For extra flavor, consider adding minced garlic or ginger to the marinade. • If you prefer spice, drizzle with sriracha or sprinkle red pepper flakes before serving. • Let the dish rest for a few minutes after cooking to allow flavors to meld and ingredients to set.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 220mg
