Pork Fried Rice

This quick and easy one-skillet meal is perfect for using your leftover pork tenderloin. (See our Garlic Butter Pork Tenderloin recipe for starters!)

📝 Ingredients

• 6 Land O Lakes® Butter Balls divided
• 2 large Land O Lakes® Eggs slightly beaten
• 2 tablespoons finely chopped fresh ginger root
• 1 tablespoon finely chopped fresh garlic
• 3 cups cooked white rice, room temperature
• 1 cup cubed cooked pork
• 1 (10-ounce) bag (2 cups) frozen mixed vegetable blend, thawed
• 3 green onions, sliced, dark and light green parts separated
• 3 tablespoons soy sauce
• Sriracha sauce, as desired

👨‍🍳 Instructions

1. 1Heat large nonstick skillet over medium-high heat. Add 2 Butter Balls, swirling pan to coat bottom with butter. Add beaten eggs, stirring and shaking pan to cook until just set. Transfer eggs to plate.
2. 2Return pan to heat. Melt remaining 4 Butter Balls in pan. Add ginger root and garlic; sauté 30 seconds. Add rice, stirring to break up any clumps. Cook 1 minute; add pork, vegetable blend and white parts of green onions. Continue cooking and stirring 1-2 minutes or until heated through. Add soy sauce and cooked egg, stirring to incorporate. Sprinkle with reserved green onion. Serve with Sriracha sauce, if desired.