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This recipe makes use of leftover pork and leftover rice in the most delicious way. It’s faster than ordering takeout!
Ingredients
- 3 large eggs
- 1 tablespoon soy sauce
- 3 tablespoons butter
- 6 cloves garlic, chopped
- 4 green onions, chopped, white and green parts separated
- ½ cup frozen mixed peas and carrots
- ¼ onion, thinly sliced
- 2 cooked pork chops, meat cut into 1/2-inch pieces, bones discarded
- 2 cups cooked rice
- salt and freshly ground black pepper to taste
Directions
Step 1
Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
Step 2
Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
Step 3
Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.
Cook’s Note:
Blending the eggs with the rice gives the rice a nice yellow color.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 735 | |
| % Daily Value * | |
| Total Fat39g | 50% |
| Saturated Fat19g | 93% |
| Cholesterol387mg | 129% |
| Sodium1353mg | 59% |
| Total Carbohydrate56g | 21% |
| Dietary Fiber3g | 11% |
| Protein39g | |
| Potassium719mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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