I keep saying that Asian is not my gift but I am learning a few things. We used left over pork belly in this recipe which was fantastic. It could be done with chicken or beef as well. I think what I loved the most was repurposing a leftover into something completely new!
- 2 tbsp. vegetable oil, divided
- 3 large eggs, lightly beaten
- 1/2 onion, chopped
- 1 carrot, peeled and cut into 1/4″ pieces
- 1/2 lb. pork, chopped
- 1 tbsp. grated ginger
- 2 cloves garlic, minced
- 1 c. frozen peas
- 4 c. cooked long grain white rice
- 2 tbsp. low-sodium soy sauce
- 3 green onions, thinly sliced
- 1 tsp. sesame oil
- 1 tbsp. toasted sesame seeds
- kosher salt
- Freshly ground black pepper
Tip: use day old rice or let your rice sit uncovered to completely cool. It will fry up crispier.
- In a large wok over medium heat, heat 1 tablespoon vegetable oil. Add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add the pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize. Stir in the ginger, garlic, and peas and cook until fragrant, about 3 minutes.
- Remove from the wok or scrape up the sides, clearing the center.
- In the bottom of the wok, add remaining oil and bring to temperature. Add the eggs. When the edges of the eggs begin to “ruffle”, add the cooked rice and fold in.
- Add the soy sauce and let cook for 1 minute.
- Return cooked ingredients to the wok and combine.
- Top with green onions, sesame seeds, sesame oil and serve!