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Barbecue Pork Fried Rice

Who doesn’t like a barbecue? That char flavour on the meat is just heavenly. However, sometimes you just don’t have the energy to fire up the jiko and that’s when my recipe comes in handy. This barbecue pork fried rice was a favourite at my dinner table. The pork was so good that my husband ate a lot of the barbecue pork by itself. If you like, feel free to pull the meat apart, add some more barbecue sauce and enjoy it in a sandwich.



For the rub:
1 tsp chili powder
1 tbsp oregano
2 tbsp paprika
1 tsp garlic powder
Salt to taste
Freshly ground pepper
Pork Loin
Barbecue Sauce (as required)
2 tbsp oil
1 white onion, chopped
1 tsp garlic, minced
1/4 cup frozen peas, defrosted
2 cups Daawat Aromatic Rice, cooked or left over
1 tbsp light soy sauce
1 egg, beaten


Mix together chili powder, oregano, garlic powder, paprika, salt and pepper to create the dry rub.
Sprinkle a generous amount of the dry rub on all sides of the pork loin. Use your hand to rub into the flesh of the loin. Bake at 180C for 20 minutes.
Cover the meat with barbecue sauce and place in an oven at 180C for another 8 minutes. Chop up the barbecued pork into small pieces.
In a hot pan, add oil, onions and garlic and let cook until translucent.
Mix in the peas, rice, 2 tbsp of the remaining dry rub and soy sauce. Create a well in the centre and pour the beaten egg into it. Keep stirring to create a runny scrambled egg and then mix with the rice.
Stir in the barbecue pork pieces and serve warm.

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