These simple Spicy BBQ Pork Rice Bowls are an excellent option for a quick, satisfying lunch or dinner. They start with tender, marinated pork tenderloin, are served over steamed basmati or jasmine rice, and are finished with crisp stir-fried vegetables and an over-easy egg. Add extra hot sauce if you like more heat.
Spicy BBQ Pork Rice Bowl
If you have pork tenderloin on hand, you’re already halfway to a fast, flavorful meal. Pork tenderloin cooks quickly, stays tender when treated gently, and adapts well to bold marinades. In this recipe we marinate spicy Korean-style BBQ pork tenderloin, grill it until juicy and slightly charred, then slice and pile it over a bed of seasoned rice with stir-fried asparagus, red bell pepper, and onions.
Finish each bowl with a runny over-easy egg for richness and texture. The combination of spicy pork, bright vegetables, and a soft yolk makes for a balanced, craveable dish that comes together in under an hour, excluding marinating time.
Recipe Shopping List
Overview of what you’ll need to prepare these bowls. Quantities are provided in the detailed ingredients list below.
- Pork tenderloin (2 pieces recommended for 6 servings)
- Spicy Korean-style BBQ marinade or sauce
- Asparagus
- Red bell pepper
- Onion
- Green onion (optional garnish)
- Basmati or jasmine rice
- Eggs
- Seasoned rice vinegar, furikake, sesame seeds, or togarashi (optional seasonings)
How To Make This Recipe
This is a high-level overview of the process. Follow the ingredient amounts and step-by-step instructions in the recipe section below for best results.
- Marinate the pork — Allow the pork to marinate for 3–4 hours for good flavor penetration. You can marinate overnight if you plan ahead.
- Grill the tenderloin — Preheat your grill to about 425–450°F and cook until the internal temperature reaches 140–145°F. Let the meat rest before slicing to retain juices.
- Cook the rice — Prepare enough rice for your group. A rice cooker, Instant Pot, or a pot on the stove all work well.
- Stir-fry the vegetables — While the pork cooks, stir-fry asparagus, bell pepper, and onion in a hot skillet or griddle with a little oil. Season well.
- Assemble and finish — Layer rice, vegetables, and sliced pork in bowls. Fry an over-easy egg with a runny yolk and place it on top. Garnish with sesame seeds, furikake, togarashi, or an extra drizzle of BBQ sauce.
- Rest and slice — Rest the pork 8–10 minutes before slicing thinly against the grain for the most tender bites.
- Serve hot — Cover assembled bowls briefly to keep warm if preparing several at once. Add condiments or hot sauce to taste.
Serve This With
- Korean-style dumplings (mandu) or pan-fried gyoza
- Light cucumber salad for a crisp contrast
- Vegetable fritters or simple steamed vegetables
- Extra rice or quick pickled vegetables for brightness
75 ESSENTIAL Traeger Recipes and other collections are great if you enjoy grilling inspiration.
Recipe FAQ
These bowls are best eaten the day they are made, especially when an egg is involved. If you have leftovers, store rice, vegetables, and meat together in an airtight container in the refrigerator for 2–3 days. Reheat gently; freezing is not recommended because the texture of vegetables and the egg will suffer.
Reheat portions in the microwave for quick, even warming. Alternatively, reheat vegetables and meat in a skillet over medium heat and warm rice separately, then assemble and top with a freshly fried egg.
More Pork Tenderloin Recipes
- Grilled pork tenderloin with fresh herb sauce
- Spiced or seasoned pork tenderloin variations
- Smoked or stuffed pork tenderloin preparations
Spicy BBQ Pork Rice Bowls
Spice up your weeknight with hearty rice bowls featuring spicy grilled pork tenderloin and fresh stir-fried vegetables, finished with a runny over-easy egg.
Ingredients
- 2 pork tenderloins
- 1 jar spicy Korean-style BBQ sauce or your favorite spicy marinade
- 6 cups cooked basmati or jasmine rice
- 3 tbsp seasoned rice vinegar
- 1 lb asparagus, trimmed and cut into 1″ sections
- 1 red bell pepper, seeded and sliced
- 1 medium onion, diced
- 2 tbsp neutral oil for stir-frying
- 6 eggs (one per bowl)
- Optional: togarashi, furikake, sesame seeds, green onions
Instructions
- Marinate the pork tenderloins in the BBQ sauce for 3–4 hours in the refrigerator. Chop vegetables and set aside.
- Preheat a grill or grill pan to 425–450°F.
- Cook the rice according to package instructions while the grill preheats.
- Grill the tenderloins, turning every 5–6 minutes until internal temperature reaches 140–145°F.
- While the pork cooks, stir-fry asparagus, bell pepper, and onion in oil over medium-high heat until tender-crisp. Season with salt, pepper, and optional togarashi.
- When rice is done, fluff with a fork and gently fold in seasoned rice vinegar to taste.
- Remove pork from the grill at target temperature and let rest 8–10 minutes before slicing thinly.
- Assemble bowls: rice first, then vegetables, then sliced pork. Cover briefly to keep warm if needed.
- Fry eggs over-easy so the yolks remain runny and place one on each bowl.
- Garnish with sesame seeds, furikake, sliced green onion, and an extra drizzle of BBQ sauce or hot sauce, as desired.
Nutrition Information (estimate)
Yield: 6 | Serving size: 1
Calories: 391 · Total Fat: 11g · Saturated Fat: 2g · Cholesterol: 64mg · Sodium: 232mg · Carbohydrates: 54g · Fiber: 3g · Sugar: 4g · Protein: 19g
Nutrition data provided here is only an estimate.