These simple Spicy BBQ Pork Rice Bowls are ideal for an easy lunch or dinner. Tender, marinated pork tenderloin pairs with crisp stir-fried vegetables and steamed rice, finished with an over-easy egg. Add extra hot sauce if you like a kick.
Spicy BBQ Pork Rice Bowl
Pork tenderloin is the secret to a fast, flavorful weeknight meal: it cooks quickly and stays tender when treated gently. In this recipe, spicy BBQ–marinated pork tenderloin is grilled, sliced, and served over steamed basmati rice with a mound of stir-fried asparagus, red bell pepper, and onions.
Finish each bowl with a fried egg (runny yolk recommended) for richness and extra texture. The result is a satisfying, balanced meal that comes together without fuss.
More delicious pork tenderloin recipes here!
Recipe Shopping List
Here’s a quick shopping overview so you can gather what you need before cooking. Check the recipe card for exact amounts.
- Pork tenderloin
- Spicy Korean BBQ marinade or a homemade equivalent
- Asparagus
- Red bell pepper
- Onion
- Green onion
- Basmati or jasmine rice
- Eggs
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How To Make This Recipe
This is a straightforward recipe that breaks down into a few easy steps. Refer to the recipe card for precise measurements and times.
- Marinate the pork – Allow 3–4 hours for the marinade to penetrate. If you have time, marinate overnight for deeper flavor.
- Grill the tenderloin – Preheat the grill to about 425–450°F and cook the pork until the internal temperature reaches 140–145°F.
- Cook the rice – Use a rice cooker, Instant Pot, or stovetop pot. Prepare enough rice for your servings.
- Stir-fry the vegetables – While the pork cooks, stir-fry asparagus, bell pepper, and onion in oil over medium-high heat. Season well; a sprinkle of togarashi or simple salt and pepper works fine.
- Rest and slice the pork – Let the pork rest for about 10 minutes before slicing to keep it juicy.
- Assemble – Layer rice, vegetables, and sliced pork in bowls. Fry eggs to over-easy and place one on each bowl, letting the yolk run into the rice and veg. Finish with sesame seeds, furikake, and extra BBQ sauce if desired.
Try a bold potsticker sauce on top for an adventurous twist!
Serve This With
- Mandu (Korean dumplings)
- Light cucumber salad
- Vegetable fritters or gyoza
- Simple egg rolls
- Extra steamed rice or pickled vegetables
Get our collection of essential recipes for more inspiration!
Recipe FAQ
These bowls are best the day they’re made, especially if topped with a cooked egg. If needed, store rice, vegetables, and pork together in an airtight container in the refrigerator for 2–3 days. Freezing is not recommended.
Reheat leftovers in the microwave for the most even, quick results. Reheat covered to retain moisture.
More Pork Tenderloin Recipes
- Grilled Pork Tenderloin with Fresh Herb Sauce
- Traeger Togarashi Pork Tenderloin
- Traeger Smoked Stuffed Pork Tenderloin
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Spicy BBQ Pork Rice Bowls
Spice up your meal with these hearty bowls featuring grilled spicy pork tenderloin and fresh stir-fried vegetables, finished with an over-easy egg.
15 minutes
30 minutes
4 hours
4 hours 45 minutes
Ingredients
- 2 pork tenderloins
- 1 jar Spicy Korean BBQ sauce
- 6 cups cooked basmati rice
- 3 tablespoons seasoned rice vinegar
- 1 pound asparagus, cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 medium onion, diced
- 2 tablespoons oil
- Eggs
- Togarashi (optional)
- Furikake (optional)
Recommended Products
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Togarashi -
Spicy Korean BBQ Sauce & Marinade
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Try Butcherbox for delivered meat
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Large Cutting Board
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Shogun Series 7″ Santoku Knife
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Reusable Chopsticks
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Japanese Style Rice Bowls
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Seasoned Rice Vinegar
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Furikake Rice Seasoning
Instructions
- Marinate the pork tenderloins for 3–4 hours. Chop vegetables and set aside.
- Preheat the grill to 425–450°F.
- Cook the rice while the grill preheats and the meat cooks.
- Grill the meat, turning every 5–6 minutes for even cooking.
- While the meat cooks, stir-fry the vegetables in oil over medium-high heat. Season with togarashi, salt, and pepper as desired.
- When the rice is cooked, fluff it with a fork and gently mix in seasoned rice vinegar.
- Remove the pork when it reaches 140–145°F and rest for 10 minutes before slicing.
- Assemble bowls with rice, vegetables, and sliced pork. Cover with an inverted sheet pan to keep warm if needed.
- Fry eggs to over-easy and place one on each bowl, keeping the yolk runny.
- Finish with sesame seeds, furikake, and extra spicy BBQ sauce if desired.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 391Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 232mgCarbohydrates: 54gFiber: 3gSugar: 4gProtein: 19g
Nutrition data provided here is an estimate.
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