This recipe makes use of leftover pork and leftover rice in the most delicious way. It's faster than ordering takeout!
Ingredients
- eggs: 3 piece
- soy sauce: 1 Tbsp
- butter: 3 Tbsp
- garlic: 6 clove (chopped)
- green onions, chopped, white and green parts separated: 4 piece
- frozen mixed peas and carrots: 0.5 cup
- onion: 0.25 piece (sliced)
- pork chops, meat cut into 1/2-inch pieces, bones discarded: 2 piece (cooked)
- rice: 2 cups (cooked)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
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Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
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Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.
