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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We made this up as as a way to use left over pork, specifically grilled pork tenderloin or pork chops. Works great for steak or chicken, too. Adjust the veggies to your liking or add water chestnuts, bamboo shoots, or bean sprouts. Cook the rice in advance & cool for best results. Ingredients:
3 tablespoons cooking oil |
1/2 onion, chopped |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
3 carrots, peeled & chopped |
3 garlic cloves, minced |
2 cups cooked pork |
2 -3 tablespoons ground ginger |
1 teaspoon red pepper flakes |
1 teaspoon ground black pepper |
2 eggs, well beaten |
1 cup rice, cooked |
1/4 cup low sodium soy sauce |
Directions:
1. Heat oil in wok or saute pan, add veggies & garlic, stir fry until tender.
2. Add pork & cook until heated through.
3. Add ginger, red pepper flakes, & black pepper, stir through.
4. Push veggies/pork to sides of pan.
5. Pour eggs in center of pan & scramble.
6. Stir cooked eggs through veggie/pork mix.
7. Push to sides of pan.
8. Add cooked rice to center of pan & stir fry.
9. Add Soy Sauce & stir through.
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