Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound pork tenderloin cut into small cubes
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 cup frozen peas and carrots thawed
- 2 large eggs beaten
- 3 cups cooked white rice preferably cold or leftover
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 2 green onions sliced (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the pork with salt and pepper.
- Add the pork to the pan and cook until browned and cooked through, about 4-7 minutes. Remove the pork from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook until softened, about 2-3 minutes.
- Add the minced garlic and ginger, and cook for another minute until fragrant. Add the peas and carrots to the pan and cook for 2-4 minutes until heated through.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the other side. Scramble the eggs until just set.
- Add the cooked rice and pork back into the pan. Stir everything together until well combined.
- Pour the soy sauce and sesame oil over the rice mixture. Stir well to combine, and cook for another 2-3 minutes until everything is heated through.
- Taste and adjust seasoning with salt and pepper if needed. Garnish with sliced green onions if desired. Serve hot.
