1 small yellow onion
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork
1 teaspoon kosher salt (omitted)
1/4 teaspoon freshly ground black pepper (white pepper to taste)
2 cups cold cooked white or brown rice
1/2 cup frozen peas and carrots (6 oz snow peas)
2 tablespoons soy sauce or tamari (I used tamari sauce)
1 teaspoon toasted sesame oil
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork
1 teaspoon kosher salt (omitted)
1/4 teaspoon freshly ground black pepper (white pepper to taste)
2 cups cold cooked white or brown rice
1/2 cup frozen peas and carrots (6 oz snow peas)
2 tablespoons soy sauce or tamari (I used tamari sauce)
1 teaspoon toasted sesame oil
INSTRUCTIONS
Dice 1 small yellow onion.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering.
Dice 1 small yellow onion.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering.
Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.
Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots (snow peas), and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes (if using snow peas heat until snow peas are cooked the way you like them). Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.
Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots (snow peas), and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes (if using snow peas heat until snow peas are cooked the way you like them). Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.
RECIPE NOTES
Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Original recipe (in black) and picture from thekitchn.com
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