Leftover Pork Tenderloin Cauliflower Fried Rice

Leftover BBQ pork tenderloin meets a frozen cauliflower rice medley, eggs, and Japanese BBQ sauce to make a 20-minute high protein meal for two.

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 405kcal

Author Mason Woodruff

1 bag (10oz) Frozen Cauliflower Rice Medley
1 ½ Tablespoon (24g) Olive Oil
¼ teaspoon BBQ Seasoning or Dry Rub optional
2 large Eggs beaten
2 Tablespoons (38g) Japanese BBQ Sauce or a 1:1 blend of BBQ sauce and soy sauce
6 oz Leftover Pork Tenderloin diced*
2 Scallions thinly sliced

Heat a large skillet or wok over medium-high heat before adding 1 Tablespoon (16g) olive oil.
Break the frozen cauliflower rice medley apart in the bag and carefully add to the oil. Add the BBQ seasoning and stir everything together. Cook until golden brown, about 8-10 minutes.
Push the rice to the sides of the pan, creating a well in the center. Add the eggs and cook to scramble without incorporating the rice. Once scrambled, stir into the rice and add the Japanese BBQ sauce.
Push the rice to the side of the pan and add the remaining 1/2 Tablespoon (8g) of olive oil. Add the leftover pork and cook until just reheated, about 30-60 seconds.
Turn off the heat, add half the scallions, and stir everything together. Garnish with the remaining scallions and serve immediately.

*I used BBQ smoked pork tenderloin, but any BBQ pork tenderloin or other protein will work. Our smoked tri tip and Traeger grilled chicken would be great options.