Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons vegetable oil (divided use)
  • 3/4 pound pork tenderloin (cut into 1/2 inch pieces)
  • 1/2 cup yellow onion (finely chopped)
  • 2 carrots (peeled, quartered and sliced)
  • 1/2 cup frozen peas (thawed)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 eggs (lightly beaten)
  • 3 cups cooked white rice (long grain is preferable)
  • 3 tablespoons soy sauce (low sodium is fine)
  • 1 tablespoon toasted sesame oil
  • salt and pepper to taste
  • 1/4 cup green onions (thinly sliced)

Instruction

  • Heat 2 teaspoons of oil in a large pan over medium high heat. Season the pork with salt and pepper.
  • Place the pork in a single layer in the pan. Cook for 4-5 minutes or until meat is browned and cooked through. You may need to do this step in batches.
  • Remove the pork from the pan. Place it on a plate and cover with foil to keep warm.
  • Add 1 teaspoon of oil to the pan, then stir in the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season with salt and pepper.
  • Add the garlic and ginger, then cook for 30 seconds.
  • Remove the vegetables from the pan, and cover with foil to keep warm.
  • Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Season the eggs with salt and pepper.
  • Add the rice, pork, cooked veggies and peas into the pan.
  • Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, which will take 3-4 minutes.
  • Sprinkle green onions over the top of the rice mixture, then serve immediately.