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Spicy BBQ Pork Rice Bowl

These simple Spicy BBQ Pork Rice Bowls are the perfect thing to throw together for an easy lunch or dinner! They use a tender, marinated pork tenderloin, crisp stir-fried vegetables, and they get topped with an over-easy egg to finish the whole thing. Extra hot sauce is optional!

Spicy BBQ Pork Rice Bowl

If you have pork tenderloin you have the key to a quick, easy, and delicious dinner on your hands! Pork tenderloin is so versatile, cooks SO fast, and is always tender, juicy, and delicious. It is the “filet mignon” of the pork world, and really needs to be treated with a gentle hand for the best results.

In this recipe, we take our Spicy BBQ Pork Tenderloin, slice it up and serve it on top of a bed of steamed basmati rice along with a heap of stir fried asparagus, onions, and red bell peppers.

Top the whole thing with a fried egg, runny yolk required, and you’ve got a hearty, filling, delicious meal!

More delicious pork tenderloin recipes here!

Spicy Pork Rice Bowls shopping list

Here’s what you’ll need in order to make this recipe. This is just the overview so you can see what you might need to shop for. For the specific amounts, make sure to check out the recipe card at the bottom of the post!

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How to make a BBQ Pork Tenderloin Rice Bowl

Wondering how complicated this is to make? Read on! This is an overview of the process. When you’re cooking make sure to follow the recipe in the printable card at the bottom of the post.


Marinate the pork tenderloin

3-4 hours is about perfect for this. Don’t skimp! You could even go overnight if you are the kind of person who likes to read ahead.


Grill it

You’ll want to grill it at 425-450° until the internal temperature reaches 140-145°. Use a wireless thermometer like the ThermoWorks Smoke, if you have one!


Cook your rice

You can use a rice cooker, Instant Pot, or even a pot on the stove. But you’ll want enough rice for 6 servings.


Stir fry your veg

I like to do this while my pork tenderloin is grilling. Fire up your Blackstone Griddle for the best results! Don’t skimp on the seasonings. I like to sprinkle some Midnight Toker from The Spice Guy on vegetables!


Rest and slice your meat

Don’t skimp on the rest time! That’s the best way to wind up with a dry piece of meat.


AVENGERS – assemble!

Or just put the rice bowl together. Whatever. Rice on the bottom, followed by vegetables, meat, and some extra spicy sauce if you like that sort of thing. The last step is to fry an egg up with that runny yolk to top it all off with.

Try some of my Pot Sticker Sauce on top of this if you are brave!

What to serve with a Spicy Pork Rice Bowl

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How do you store leftovers?

These are best eaten the day they are cooked, especially if we’re talking about an egg that’s already cooked. If you do find yourself with leftovers, you can store the rice, vegetables, and meat together in an airtight container in the fridge for 2-3 days, max. I do not recommend freezing this.

What’s the best way to reheat leftovers?

Reheat leftovers in the microwave for best results.

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Spicy BBQ Pork Rice Bowl
Yield: 6 servings

Spicy BBQ Pork Rice Bowls

Spicy BBQ Pork Rice Bowls

Spice up your day with these hearty rice bowls featuring spicy grilled pork tenderloin, fresh stir-fried vegetables. Top with an over-easy egg to really

Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes


  • 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 sections
  • 1 red bell pepper, seeded and sliced
  • 1 medium onion, diced
  • 2 tablespoons oil
  • Egg
  • Togarashi (optional)
  • Furikaki (optional)


  1. Marinate your pork tenderloins in the sauce for 3-4 hours. Chop your vegetables and set aside.
  2. Preheat your grill to 425-450°.
  3. Cook your rice while the grill is preheating and the meat is cooking.
  4. Put the meat on the grill, and turn every 5-6 minutes.
  5. While the meat is cooking, stir fry your vegetables in the oil on your Blackstone griddle or in a wok on the stovetop over medium-high to high heat. Sprinkle with some togarashi (if desired) while cooking. If you don't have any, a little salt and pepper will do!
  6. When the rice is fully cooked, fluff with a fork and gently mix in the seasoned rice vinegar.
  7. Pull the meat once it reaches 140-145°. Rest for 10 minutes before slicing.
  8. Assemble the bowls and cover with an overturned sheet pan to keep hot.
  9. Fry your eggs (if desired), leaving the yolk runny. Place one on top of each bowl.
  10. Sprinkle the top of each bowl with sesame seeds, furikake, and some extra Spicy Korean BBQ Sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 391Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 232mgCarbohydrates: 54gFiber: 3gSugar: 4gProtein: 19g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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