Ingredients

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons mirin

1 tablespoon rice vinegar

2 tablespoons hoisin

1 tablespoon gochujang

1/4 cup vegetable oil, divided

2 eggs, whisked

Kosher salt

1 medium red onion, diced

2 tablespoons minced ginger

2 cloves garlic, minced

2 carrots, peeled and finely diced

1½ cups leftover Barbecue Pork Ribs, cubed (recipe linked above)

4 cups cooked, day-old short grain rice

1 cup frozen peas, thawed

1/2 cup sliced scallions

Chef notes

Fried rice is one of my favorite dishes to give leftovers new life. You can take almost any protein or vegetable and incorporate it into this easy dish to give it a whole new flavor profile.

Swap option: You can use red chili sauce if you can't find gochujang.

Preparation

In a small bowl, combine the soy sauce, sesame oil, mirin, rice vinegar, hoisin and gochujang until well combined.

In a large nonstick skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Season eggs with kosher salt, to taste. Once the oil is hot, add in the eggs. Cook, folding and stirring constantly, until fully scrambled. Break into small pieces with a spatula and transfer to a small plate.

Wipe out the skillet or wok and heat over medium-high heat. Add the remainder of the vegetable oil, followed by the red onion, ginger and garlic. Cook for 2 minutes.

Add the carrots and cook for another 2 minutes.

Once the carrots are just tender, add in the pork and reserved sauce. Cook for 30 seconds before adding the short grain rice.

Sauté the rice for another minute, then add in the peas, scrambled eggs and sliced scallions. Once the peas are heated through, remove from heat and serve.

Marcus Samuelsson's Pork Rib Fried Rice