Posted at http://mynew30.blogspot.com
1-1/2 to 2 cups of leftover rice
2 tablespoons of peanut oil
2 stalks of green onion, sliced
6 to 8 ounces of leftover pork roast, sliced thin
2 cloves of garlic, minced
1 tablespoon of low sodium soy sauce
1 heaping teaspoon of light brown sugar
1/4 to 1/2 a tomato, seeded and chopped
1/2 cup of frozen peas
2 large eggs, beaten
Salt and pepper, to taste
Arrange everything and have it ready to go. Heat the peanut oil in a heavy bottomed skillet or wok. Add the onion and the pork if you want to cook it a bit. If it is already cooked to desired doneness, add the pork in later just to warm it. Stir fry for a minute or two.
Add the garlic and stir fry for about a minute. Meanwhile blend together the soy sauce and brown sugar. Add to the skillet and cook an additional 2 minutes, stirring constantly.
Add the rice, tomatoes and peas and stir fry for about 2 to 3 minutes. If you did not add you leftover pork, add it here.
Make a well in the center of the rice mixture and pour in the eggs. Let them set slightly, then begin to scramble the eggs by moving them around a bit but still keeping them in the center of the skillet. Once the eggs set, drag the rice and veggie mixture into the middle and turn; repeat until all of the egg is incorporated into the rice mixture and everything is warmed through. Taste and add salt and pepper as desired. Serve and enjoy!
