1/2 cup frozen peas and carrots (you can substitute any vegetable)
2 tablespoons soy sauce or tamari
1 teaspoon toasted sesame oil
Dice onion. Heat 1 tablespoon vegetable oil in a
wok over med/high heat. Add eggs and gently
scramble until just softly set. Transfer to a bowl
and set aside.
Add onion, ground pork, kosher salt, and black
pepper to the pan. Cook until the pork is cooked
through. If you are using leftover pork, cook onion
about three minutes first then add the pork for
another couple of minutes.
Add the remaining oil. Add rice, vegetables, and
soy sauce or tamari. Stir fry until heated through.
Remove from heat. Add the eggs and sesame oil.
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