Fried Rice is an excellent use for leftover pork roast. You can also substitute cooked chicken or shrimp if you prefer. Be sure to have all your veggies prepped in advance. This dish goes quickly.

1/2 cup converted brown rice (such as Uncle Ben’s)
1 cup chicken broth
2 tsp canola oil, divided
2 extra large eggs, beaten
4 oz sliced fresh mushrooms
1/2 cup onion, sliced stem to root
1/2 cup carrot, thinly sliced
2 tsp minced peeled fresh ginger
2 cloves garlic, minced
1 cup cabbage, sliced
1/2 large red bell pepper, cut into 1/2-inch strips, then halved
1 cup cooked pork loin, cut into bite sized strips
2 Tbsp lower-sodium soy sauce
2 Tbsp hoisin sauce
1 green onion, thinly sliced

1. Early in the day, cook the rice in broth according to package directions. Spread out on a plate to cool, then cover and refrigerate.
2. Heat a large non-stick skillet over medium-high heat. Add 1 teaspoon oil to panand swirl to coat. Add eggand cook for 1 minute or until done, stirring constantly to scramble. Remove egg from pan.
3. Add remaining 1 teaspoon oil to pan, and swirl to coat. Add mushrooms, onions, carrot, ginger, and garlic. Cook for 2 minutes, stirring frequently. Stir in cabbage and bell pepper; cook 1 minute, stirring occasionally. Add egg, pork, and rice to pan, and cook 2 minutes or until thoroughly heated. Remove from heat and stir in the soy sauce and hoisin sauce. Top with sliced green onions.

Servings: 4