A delicious and healthy way to use that leftover pork roast.
3 tablespoons canola oil
2 teaspoons sesame oil
2 large eggs, beaten
2 teaspoons minced garlic
1 teaspoon minced ginger
4 ounces Crimini mushrooms, sliced
1 medium carrot, cut into match sticks (2 oz)
1 medium red bell pepper, cut into 1/4″ x 1″ strips
4 ounces snow peas, trimmed and halved
8 ounces cooked boneless pork, cubed
4 cups cooked brown rice
1/4 cup soy sauce, low sodium
2 green onions, thinly sliced
1. In a cup or small bowl, combine the canola and sesame oils. Set aside.
2. Heat a wok or large skillet over medium heat. Add 1 Tbsp. of the oil mixture. When the oil is hot, pour in the beaten eggs. Cook in a single layer until set, then remove to a plate and coarsley chop.
3. In the same pan, heat another Tbsp. of the oil over medium high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 1 minute. Add the carrots and stir-fry for 2 minutes. Add the bell pepper and pea pods and stir-fry for 2 minutes. Remove the veggies and set aside.
4. Add the remaining oil mixture to the pan. Add the pork and stir fry until heated through and browning on the edges. Remove with a slotted spoon, leaving the drippings in the pan.
5. Add the rice to the drippings and stir fry until it begins to brown, just a minute or two.
6. Add the vegetables and the soy sauce, stirring to combine, and continue cooking for another couple of minutes.
7. Return the pork and egg to the pan along with the green onion and stir fry another minute until heated through. Serve immediately.