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This recipe is even better when you use left-over rice, as the dryness works well here. I usually plan to my week to include leftover pork loin too. This makes for a really quick weeknight dinner that is nutritious and doesn’t take a lot of effort to make.

6 Servings

Ready in 45 minutes


3 Cups White Long Grain Rice, cooked & cooled (day-old cooked rice is even better)
2 slice Bacon
1 small Onion, small diced
3 cloves Garlic, peeled and minced
1 medium Carrot, peeled and small diced
12 oz Pork Tenderloin, silver skin trimmed off and sliced into thin strips or bites
¼ cup Peas (frozen)
2 teaspoons Olive oil
1 TBSP + 1 TBSP Bacon fat
2-3 Eggs, scrambled
1 tsp Cayenne pepper
1 TBSP Hot Chile Sauce (Sriracha)
3 TBSP Fresh Basil – rolled and sliced very thin (chiffonade cut)
1 TBSP Green Onions, sliced thin and at an angle (for garnish)
Salt & Fresh Pepper to taste


  • In an oiled wok (or high sided saute pan), heat pan to medium heat.
  • Add bacon and 1 TBSP of bacon fat.
  • Add onions and carrot, salt and pepper.  Saute until onions are translucent and soft (about 3-4 minutes).
  • Add garlic.  Saute for about 30 more seconds.
  • Season pork with salt, pepper, and cayenne, and add to the wok.
  • Cook until almost done (with some pink still left in the meat)
  • Add peas, and saute until soft. Remove all from the wok and reserve on the side. Wipe out the wok if needed.
  • In a small non-stick egg pan, heated to medium, add some olive oil (about 2 tsp).  Then add eggs and scramble until done. Set aside.
  • Add 1 TBSP of bacon fat or coconut oil to the wok.  Turn heat to medium-high.
  • Add cooked rice, salt, and pepper and stir fry until hot.
  • Add veggies, meat and scrambled eggs to the wok combining all ingredients.  Adjust seasoning as needed.
  • Add fresh cut basil and Sriracha hot sauce as desired. 

*If you don’t have bacon fat available, use either olive oil, coconut oil, or even sesame oil in this recipe.


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