Fried rice is one of my favorite dishes because it's quick, super flavorful, pantry friendly and makes the most of so many different leftovers. In this version, leftover roast pork is paired with fragrant aromatics and frozen peas.
- 2 tablespoons sesame oil
- 1 cup cooked pork roast, small diced (recipe linked above)
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped fresh garlic
- 1/2 cup sliced scallions, white parts only
- 3 eggs, beaten
- 1 cup frozen peas or mixed vegetables
- 4 cups cooked rice
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup sliced scallions, green parts only
1. Warm a large sauté pan over medium heat with the sesame oil. Once the oil is hot, add in the diced pork and cook to warm through. Add in the ginger, garlic and white part of the scallions and cook until aromatic and lightly golden brown.
2. Next, add in the beaten eggs and cook until scrambled and set. Using a wooden spoon or a rubber spatula, break up the scrambled egg, then add in the frozen peas to warm.
3. Toss in the cooked rice and cook until hot. Finish with soy sauce and rice wine vinegar and serve. Garnish with the sliced green part of the scallions.