Main Course · Abida’s Kitchen

Coconut Fried Rice with Pork Tenderloin Thai-style, savory-sweet

Creamy coconut rice, caramelized pork tenderloin and a bright lime finish, all in one wok.

Abida Published September 28, 2026 10 min read ★★★★★ 4.9

Coconut fried rice with pork tenderloin is a Thai-inspired dinner built on rice cooked in coconut milk, then stir-fried hot and fast with garlic, shallots, egg and lime-marinated pork. The rice is fragrant and gently sweet, the pork is browned at the edges, and fish sauce ties it together.

What makes it work as a weeknight meal is the way the effort is split up. The rice and the marinade are done ahead, so the actual wok time is only about 10 minutes. It’s one of those easy Asian main dishes that feels like takeout but tastes fresher.

It started as a way to use up leftover rice and a pork tenderloin, and it became a regular in my kitchen. It works for a family dinner, a make-ahead lunch, or a pork tenderloin rice bowl with a pile of herbs on top.

Why This Coconut Fried Rice with Pork Tenderloin Works

Day-old rice is the foundation. Freshly cooked rice holds a lot of moisture and turns mushy in a hot wok. After a night in the fridge, the grains dry and firm up, so they toast and separate instead of clumping. Cooking it with coconut milk adds richness, so the finished dish doesn’t need heavy sauces.

The marinade in this Thai pork marinade does two jobs. Lime juice and olive oil season and tenderize, while garlic, shallot, chili and cilantro add flavor that carries through the stir-fry. Since tenderloin is lean, thin strips and a hot pan give you browned edges without drying it out.

The finishing sauce is deliberately short: fish sauce for savory depth, coconut aminos for gentle sweetness, and white pepper for a warm, floral heat.

Cold rice, a very hot wok, and a short cook time. That’s the whole secret to good fried rice.

Tips Before You Start

Cook the rice the day before. Spread it on a tray, cool it, and refrigerate uncovered or loosely covered. If you’re short on time, spread freshly cooked rice on a sheet pan and chill it in the freezer for 20 to 30 minutes.

Slice the pork thinly. Cut across small, thin strips or small cubes so it cooks in a couple of minutes. Partially freezing the tenderloin for 20 minutes makes slicing much easier.

Quick Recipe Information

Ingredients

For the coconut rice (cook a day ahead)

• 2 cups white rice, preferably short-grain (sticks together slightly and browns well; jasmine also works)
• 14 oz can full-fat coconut milk (gives richness; don’t use light)
• Water, to bring the total liquid to 2 cups for a rice cooker
• Pinch of sea salt (brings out the coconut flavor)

For the pork marinade (at least 1 hour, best overnight)

• 1 lb pork tenderloin, sliced into thin strips or small cubes (lean and quick-cooking; boneless chicken thigh also works)
• 1 small shallot, minced (sweet and mild)
• 2 cloves garlic, minced (aromatic base)
• 1 small fresh red chili, minced, Thai red chili or Fresno (heat and fruitiness; use half for less spice)
• 2 tbsp lime juice (brightens and lightly tenderizes)
• 2 tbsp olive oil (carries the flavors)
• ¼ cup chopped fresh cilantro (fresh, herby note; parsley in a pinch)

For the stir-fry

• 2 large eggs (adds protein and richness)
• ⅓ cup diced shallots
• 4 tbsp minced garlic (yes, that much; it mellows in the wok)
• Coconut oil and olive oil, for stir-frying (coconut oil handles high heat and echoes the rice)

Stir-fry sauce

• 1½ tbsp fish sauce (salty, savory depth; use extra coconut aminos plus a pinch of salt to skip)
• 2 tbsp coconut aminos (mild sweetness; low-sodium soy sauce also works, though it’s saltier)
• 2 tsp ground white pepper (gentle heat that doesn’t leave black specks)

Toppings

• Sliced scallions and cilantro, as much as you like
• Lime wedges
• Sliced cucumber, radish or carrot, optional (crunch and freshness)
• Favorite hot sauce, optional

Equipment Needed

• Wok or large, wide skillet
• Rice cooker or medium pot with lid
• Sharp knife and cutting board
• Mixing bowl for marinating
• Spatula or wok turner

Step-by-Step Instructions

1. Cook the coconut rice a day ahead. Rinse the rice, then cook it with the coconut milk, water and a pinch of salt. In a rice cooker, the combined coconut milk and water should equal about 1 cup of liquid per cup of rice. On the stovetop, bring to a boil, cover, cook on the lowest heat for about 15 minutes, then rest covered for 10. Spread on a tray and refrigerate overnight.
2. Marinate the pork. Combine the pork with shallot, garlic, chili, lime juice, olive oil and cilantro. Refrigerate for at least 1 hour, or overnight. This gives time for flavors to soak in.
3. Cook the pork. Heat a wok over high heat with 1 tbsp coconut oil. Add the pork in a single layer, working in batches if needed, and sauté 2 to 3 minutes until browned and cooked through (145°F / 63°C). Season with a pinch of sea salt and black pepper if you like. Transfer to a plate to cool.
4. Fry the eggs. Wipe the wok, heat 1 tbsp coconut oil over very high heat, and crack in the eggs. Leave them for about 15 seconds until the edges turn golden and crisp, then flip. A broken yolk is fine. Set aside and chop roughly.
5. Toast the aromatics. Heat another 2 tbsp coconut oil, then add shallots and garlic. Stir-fry for about 30 seconds until lightly golden. Watch closely, since garlic turns bitter fast.
6. Add the rice. Add the cold coconut rice and break up clumps with your spatula. Let it sit for a few seconds between stirs so the grains toast lightly.
7. Combine. Return the pork and eggs to the wok and stir well until evenly mixed.
8. Season. Pour in the fish sauce, coconut aminos and white pepper. Stir-fry for 1 to 2 minutes until the rice is evenly coated and glossy.
9. Finish. Turn off the heat and stir in scallions and cilantro. Serve right away with lime wedges and hot sauce.

Chef’s Tips

• Use the highest heat you can. High heat toasts the rice and gives that slightly smoky wok flavor. A cooler pan steams the rice instead.
• Cook in batches. An overcrowded wok drops in temperature and the pork will steam and turn gray. Batches keep it browned.
• Break up cold rice with your hands first. Rubbing the clumps loose before it hits the wok means less smashing and mashing later.
• Keep everything ready by the stove. The final steps go fast, so measure the sauce and chop the toppings ahead.
• Finish with fresh lime. A squeeze right before eating lifts the coconut richness and wakes up the flavors.

Common Mistakes

Recipe Variations

• Vegetarian: Use pressed, cubed tofu or mushrooms, and swap fish sauce for extra coconut aminos with a pinch of salt.
• Gluten-Free: Coconut aminos are naturally gluten-free. Check the fish sauce label.
• Spicy: Add another chili, chili flakes or a spoonful of sambal at the end.
• Dairy-Free: Already dairy-free as written.
• Low Carb: Replace the rice with cauliflower rice (skip the coconut cooking and add a splash of coconut cream).
• Kid-Friendly: Leave out the chili, keep the white pepper light, and add peas or diced carrots.
• Shrimp or pineapple: Swap in peeled shrimp for coconut fried rice with shrimp, or add fresh diced pineapple for a sweet, tangy pork and pineapple version. Chicken thigh gives you coconut rice and chicken.

Storage & Reheating

• Refrigerate: Cool quickly and store in an airtight container for up to 3 days.
• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge.
• Reheat: Stir-fry in a hot pan with a splash of water or oil until steaming hot. The microwave works too, covered, with a sprinkle of water.
• Meal prep: Cook the rice and marinate the pork in advance. Keep toppings and lime separate until serving.

Serving Suggestions

• Cucumber salad: Cool and crisp against the warm, rich rice.
• Peanut sauce: Drizzle it over the top, in the style of pork tenderloin with peanut sauce, for a nutty finish.
• Steamed greens: Bok choy or broccoli add color and a fresh, clean bite.
• Iced jasmine or Thai iced tea: Sweet or floral drinks balance the heat.

Looking for more Thai pork recipes and easy dinners? Try the caramelized pork hash, Thai sesame beef and mushrooms, or the bright Thai minced chicken herbal salad. If you like meatballs, see the Vietnamese lemongrass meatballs and the Moroccan spaghetti meatballs.

Nutrition Information

Per serving. Nutrition values are estimates and will vary with the brands and ingredients you use.

Frequently Asked Questions

• Do I really need day-old rice?

  It gives the best texture. Chilled rice is drier and firmer, so it fries instead of steaming. Freshly cooked rice can work if you dry it in the freezer first.

• Can I use pork loin instead of tenderloin?

  Yes, slice it thinly. Pork loin is a bit less tender, so keep the cook time short and marinate overnight.

• What kind of rice works best?

  Short-grain white rice is my preference, but jasmine works well too. Avoid brown rice unless you adjust the liquid.

• Can I make the rice in a pot instead of a rice cooker?

  Yes. Use about 1 cup total liquid (coconut milk plus water) per cup of rice, bring to a boil, cover, and simmer on low for about 15 minutes.

• Can I use light coconut milk?

  You can, but the rice will be less creamy. Full-fat gives better flavor and texture.

• Can I grill the pork instead?

  Yes. Grill the marinated tenderloin whole until it reaches 145°F (63°C), rest 5 minutes, then slice and stir into the rice, or serve grilled pork tenderloin over the top.

• What can I use in place of fish sauce?

  Use extra coconut aminos with a pinch of salt, or soy sauce if you don’t need it paleo or gluten-free.

• Is this recipe spicy?

  It’s mild to medium. The chili is in the marinade, so you can remove the seeds or leave it out.

• Can I make it ahead?

  Yes. It keeps well for 3 days in the fridge and reheats nicely in a hot pan.

• Is this really paleo?

  It’s a flexible, 80/20-style recipe: paleo-friendly ingredients with white rice. For strict paleo, use cauliflower rice.

Final Thoughts

Coconut fried rice with pork tenderloin takes a little planning, but the payoff is a fragrant, satisfying dinner that comes together in minutes. The day-old coconut rice and the marinated pork do most of the work for you.

Make it once as written, then adjust to your taste with more chili, shrimp, pineapple or extra vegetables. Save the recipe for the next time you have leftover rice.