I make this dish quite often. It’s usually at the end of the week when I want to clean out the refrigerator of leftover items, especially when I don’t quite have enough of an ingredient for a serving. It’s easy enough to add items you like, there are no rules!

1 Tablespoon Vegetable Oil

1 Teaspoon Minced Garlic

1 Teaspoon Minced Ginger

3 Cups Leftover Rice

2 Eggs Beaten

3 Scallions, Whites and Greens Separated

2 Tablespoons Tamari Low Sodium Soy Sauce

1/4 Cup Hoisin Sauce

1-1/2 Cups Frozen Peas and Carrots

4-6 oz. Leftover Pork Tenderloin, Cut into 1/4” Cubes

2 Teaspoons Toasted Sesame Oil

This dish comes together quickly. Prepare all the ingredients before starting to cook. Once all the ingredients are ready to go, preheat a 12” fry pan over medium heat. Add the oil, garlic, and ginger to the pan and constantly stir until fragrant, about 30 seconds. Add the rice to the pan and break it all up and stir until even. Make a well in the middle of the rice and add the eggs, and stir continuously.

As the egg cooks, pull it into the rice stirring constantly. Add the scallion whites, soy sauce, and hoisin, combine well until all the rice soaks up the sauce. Add the pork, and the peas and carrots. Once all combined and heated through, about 2-3 minutes, turn off the heat and garnish with the scallion greens and drizzle the toasted sesame oil all around the top. 4-5 servings.

As a side note, this dish can be made vegetarian. I would add a variety of sautéed mushrooms as a substitute for the meat. To spice it up a bit, kimchi would make a great addition.

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