Happy April Fool’s Day! I genuinely cannot believe it’s already April. This year is flying by (is that the joke?). Guess what is not an April Fool’s joke? How DELICIOUS this dish is! We threw this together last night for dinner based on ingredients we had in the fridge. Then, I shared a photo of it on Twitter asking if people wanted the recipe. To our surprise, as of the time I am typing this we have 90 likes on the photo! Figured I needed to get my butt in gear and post it. 😉
This recipe is super easy and quick, so perfect for weeknights. Next time I will attempt making Japanese BBQ sauce from scratch! The pork is really tasty in this dish, too. You can also serve this as a side dish – super versatile!
Would love to hear your feedback if you make it! Cheers!
Japanese BBQ Pork Fried Rice
Equipment
- 1 Wok
Ingredients
Japanese BBQ Pork
- 1 lb Pork Shoulder, cut into ½ inch chunks Pork Loin will work as well
- 1 tbsp Japanese BBQ Sauce Bachan's
- ½ tbsp Canola Oil
Fried Rice
- 2 cups Minute Rice, cooked Minute Jasmine Rice works as well
- 2 Eggs
- ½ cup Frozen Peas & Carrots
- 1 tbsp Canola Oil
- 1 tsp Minced Garlic
- 2 tbsp Japanese BBQ Sauce Bachan's
Instructions
Cooking Pork
- Heat canola oil in wok on stove. Medium heat.
- Add pork shoulder chunks and Japanese BBQ sauce to wok. Cook until pork is done, roughly 5 minutes.
- Remove pork from wok and set aside.
Cooking Fried Rice
- Add cooked rice, canola oil, and minced garlic to wok. Stir and cook for 2 minutes.
- Use spatula to create a circular opening in the rice in the center of the wok. Crack both eggs into the circular opening and use spatula to combine. Let eggs scramble for 1 minute.
- After eggs are scrambled, add cooked pork and frozen peas. Stir to evenly distribute ingredients.
- Stir in remaining Japanese BBQ sauce, serve, and enjoy!