Ingredients
Scale
- 2 eggs
- 1 – 2 teaspoons sesame or canola oil
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 2 – 3 cloves garlic, peeled & chopped
- 1 cup frozen peas
- 1/2 cup frozen corn
- 3/4 – 1 cup leftover chopped Kalua pork
- 2 – 2 1/2 cups cooked rice
- Soy sauce (or gluten free Asian sauce), to taste
- 1/4 cup chopped cilantro or parsley
Instructions
- Spray a nonstick pan with cooking spray (or add a little oil and swirl it around) then heat over medium heat. In a small bowl, whisk the eggs and add a Tablespoon of water or so. Sprinkle with salt & freshly ground pepper. Scramble the eggs in the heated pan, pulling them out when they are mostly cooked but still very wet. (Set the eggs aside … they will finish cooking in the hot rice later.)
- Meanwhile in a wok or large saute pan, heat the oil and swirl it around to coat the bottom of the pan. Add the onion, carrot and garlic and saute for a few minutes, until the onion softens. Add the peas and corn and cook until they are thawed, then add the pork and rice. Cook and stir until everything is nice and hot, adding a splash of soy sauce.
- Remove from heat and stir in the eggs, chopping them up and stirring to distribute the eggs throughout the dish, then stir in the cilantro. Add more soy sauce, to taste. Serve hot!
Notes
Make sure to use Gluten Free Soy sauce if you need your meal to be gluten free.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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