Pork Teriyaki Rice Bowl (Rumbi Bowls)

Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over mildly sweet coconut rice. BarbaraBakes.com

Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over quick and easy coconut rice. 

There’s a popular fast food restaurant in Utah, Rumbi Island Grill, that sells rice bowls with your choice of meat, sauce and rice. On Pressure Cooking Today, I recently posted a quick coconut rice recipe served with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. My family enjoyed it so much that a week later, I decided to create a pork version with leftover barbecued pork tenderloin and my garden veggies that needed to be used.

Pork Teriyaki Rice Bowl (Rumbi Bowls) BarbaraBakes.com

The pork version was just a delicious as the chicken version, so feel free to use whatever meat and veggies you’ve got hanging around. I also changed up the sauce a little bit. I wanted it a little bit thicker and cooked it in the microwave instead of on the stove top. I cooked it in my glass measuring cup with a spout, so I could just served it in the cup.

Be sure and cut the veggies in to similar size pieces so that they all cook at the same time. This is a quick and easy summer time meal that won’t heat up your house.

Pork Teriyaki Rice Bowl (Rumbi Bowls)

Yield: 6 servings

Pork Teriyaki Rice Bowl (Rumbi Bowls)


  • 1 cup Mr. Yoshida’s teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fresh ginger
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 1 small crookneck squash, chopped into small cubes
  • 1 small zucchini, chopped into small cubes
  • 1 cup chopped broccoli florets
  • 1 can (14 oz.) bean sprouts
  • 1 grilled pork tenderloin, cut into small cubes


Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occassionaly, until sauce thickens.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1 - 2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.

Serve over coconut rice drizzled with the prepared teriyaki sauce.



Don't miss out on a new recipe. Subscribe to Barbara Bakes by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #BarbaraBakes.


    Leave a Comment:

  1. says

    We’d love this for dinner — the guys would lap it up. Our Chinese take out place doesn’t have rice bowls so it’s time I made them myself!