Garlic Butter Pork Tenderloin Fried Rice (Leftover Pork Recipe) That Tastes Like a Late-Night Takeout Flex

You’ve got leftover pork tenderloin and a stubborn craving for something bold, buttery, and wildly satisfying. Good—because this fried rice slaps harder than your favorite takeout, minus the delivery wait. We’re talking garlic butter, smoky soy, crispy bits, fluffy rice, and juicy pork—ready in 15 minutes once your prep is done.

It’s the kind of weeknight win that makes you feel like you gamed the system. And yes, it’s a “use what’s in your fridge” move with chef-level payoff.

The Secret Behind This Recipe

The magic is in the combo of day-old rice and garlic butter. Day-old rice fries up with distinct grains—no mush, no clumps, just crisp edges and bounce.

The garlic butter? It infuses everything with savoriness while acting like a flavor amplifier for the pork. Then there’s the trifecta: soy sauce for umami, a splash of oyster sauce for depth, and a whisper of sesame oil for aroma.

Add quick-scrambled eggs, and you’ve got layers—soft, crunchy, buttery, and deeply savory. It’s deceptively simple, insanely reliable, and tailor-made for leftovers.

Ingredients

• 2 cups cold, day-old cooked rice (jasmine or long-grain preferred)
• 1 to 1.5 cups leftover pork tenderloin, diced or shredded
• 2 tablespoons unsalted butter, divided
• 1 tablespoon neutral oil (canola, avocado, or grapeseed)
• 4 cloves garlic, finely minced
• 2 large eggs, lightly beaten
• 1 cup mixed vegetables (e.g., frozen peas and carrots, corn, or diced bell pepper)
• 3–4 scallions, sliced (white and green parts separated)
• 2–3 tablespoons soy sauce (to taste)
• 1 tablespoon oyster sauce (optional but recommended)
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper (or black pepper)
• Pinch of red pepper flakes (optional)
• Lime wedges (optional, for serving)
• Furikake or toasted sesame seeds (optional garnish)
• Salt, only if needed (soy is salty already)

The Method – Instructions

1. Prep the rice like a pro: Break up clumps with your fingers. If the rice is sticky, spread on a plate and microwave 20–30 seconds to loosen—don’t heat it hot, just pliable.
2. Cut the pork: Dice or shred your leftover pork tenderloin into bite-size pieces.

   Trim any dry ends. Cold pork is easier to slice cleanly.

3. Beat the eggs: Add a pinch of salt and white pepper. This seasons the eggs so they don’t taste bland inside the rice.
4. Heat the pan: Use a large skillet or wok over medium-high heat.

   Add 1 teaspoon oil and 1 teaspoon butter. When shimmering, pour in eggs and scramble softly. Remove to a plate.

5. Garlic butter base: Add remaining oil and 1 tablespoon butter.

   Toss in minced garlic and the white parts of scallions. Stir-fry 20–30 seconds until fragrant. Don’t burn the garlic—bitter garlic is a vibe killer.

6. Crisp the pork: Add pork and let it sear undisturbed for 30–45 seconds, then stir.

   You want some caramelized edges for extra flavor.

7. Veg time: Add your vegetables. Stir-fry 1–2 minutes until heated through and slightly tender.
8. Rice goes in: Increase heat to high. Add rice and spread it out.

   Let it sit 30 seconds, then toss. Repeat until steamy and lightly crisp in spots.

9. Sauce and shine: Drizzle soy sauce around the pan edges (helps it vaporize and coat evenly), add oyster sauce, and sesame oil. Toss quickly to coat every grain.

   Taste and adjust soy as needed.

10. Finish strong: Return scrambled eggs, toss in scallion greens, and add red pepper flakes if using. Dot the last teaspoon of butter and fold it in for that glossy garlic-butter finish.
11. Plate and flex: Serve hot with lime wedges, furikake, or sesame seeds. It’s okay to brag a little.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container up to 3 days.
• Reheat: Skillet with a splash of water or a pat of butter over medium heat, 3–4 minutes, stirring.

  Microwave works in a pinch—cover and heat in 45-second bursts, stirring in between.

• Freezer: Portion into freezer bags, squeeze out air, and freeze up to 2 months. Reheat from frozen in a skillet with a touch of water or cook covered in the microwave, then fluff.

What’s Great About This

• Zero waste hero: Leftover pork becomes the star, not a sad second act.
• Fast and filling: From fridge to table in about 15 minutes once you’ve chopped.
• Restaurant texture: Day-old rice means bouncy grains with crispy edges. That’s the move.
• Flavor layering: Garlic butter + soy + oyster sauce + scallions = big umami with simple ingredients.
• Flexible (IMO, the best part): Swap veggies, adjust heat, add whatever’s lurking in the drawer.

What Not to Do

• Don’t use freshly cooked rice unless you want sticky, clumpy sadness.

  If you must, spread it on a tray and chill quickly.

• Don’t crowd a tiny pan: Overcrowding steams the rice instead of frying it. Use a wide pan or work in batches.
• Don’t burn the garlic: It goes from golden to bitter fast. If it scorches, start that step over.
• Don’t drown it in soy: You can always add more at the table.

  Too much = salty, muddy flavors.

• Don’t skip the butter: The recipe is literally garlic butter fried rice. That glossy finish is the signature.

Variations You Can Try

• Kimchi Kick: Add 1/2 cup chopped kimchi and 1 teaspoon gochujang with the veggies. Finish with sesame seeds.
• Pineapple Pork: Stir in 1/2 cup pineapple tidbits and red bell pepper for sweet-savory contrast.
• Spicy Sichuan-ish: Swap red pepper flakes for chili crisp and a pinch of ground Sichuan peppercorn.
• Garlic Herb Upgrade: Add chopped cilantro and a squeeze of lime at the end.

  Bright and fresh.

• Mushroom Umami: Sear sliced mushrooms before adding pork. A splash of mirin or Shaoxing wine = chef’s kiss.
• High-Protein: Add edamame or extra egg whites. More gains, same flavor.

FAQ

Can I use another leftover meat instead of pork tenderloin?

Absolutely.

Chicken, steak, shrimp, or even tofu work great. Just cut into small pieces and crisp in the garlic butter before adding rice.

What if I don’t have day-old rice?

Cook rice, spread it on a baking sheet, and cool in the fridge or freezer until cold and dry to the touch—about 20–30 minutes. Not perfect, but close enough for a weeknight win.

Is oyster sauce necessary?

Not mandatory, but highly recommended.

It adds body and depth. If skipping, add a tiny pinch of sugar or a splash of fish sauce for balance.

Which oil is best for frying rice?

Use a high smoke point neutral oil like canola, avocado, or grapeseed. Save olive oil for salads.

Sesame oil is for finishing, not frying.

How do I prevent soggy fried rice?

Use cold rice, high heat, and a wide pan. Don’t overload the pan, and let the rice sit briefly to crisp before stirring.

Can I make it gluten-free?

Yes—use gluten-free tamari and a gluten-free oyster sauce alternative. Everything else is generally safe, but always check labels.

How do I make it less salty?

Use low-sodium soy sauce, taste as you go, and thin with a splash of water or unsalted stock if needed.

Butter also softens sharp saltiness.

What if my leftover pork is dry?

Dice it small and crisp it in the garlic butter. The sauces will rehydrate it, and the texture becomes pleasantly chewy-crispy.

In Conclusion

Garlic Butter Pork Tenderloin Fried Rice is the blueprint for turning leftovers into a brag-worthy meal. It’s fast, buttery, and stacked with umami—exactly what you want when you’re hungry and “over it.” Keep day-old rice on standby, stash some soy and butter, and you’re basically a fried rice wizard.

Next time pork tenderloin makes an appearance, you already know its destiny. Quick, bold, and ridiculously good—FYI, this might beat your go-to takeout.