Ingredients:
Day old rice (about 2 cups)
Smoked Pork Loin (about 2 cups diced; I had some leftover)
3 eggs scrambled
4-5 cloves of garlic finely chopped
1-2 shallots finely diced
3-4 small sweet peppers diced (you could used bell pepper)
1 cup of frozen peas
4 stocks of green onions sliced
1 tbsp unsalted butter
3-4 tbsp vegetable oil
3-4 tbsp soy sauce
1-2 tsp sesame oil
1 tsp kosher salt
Sriracha sauce (optional)
Sesame seeds (optional)
Buy the Wusthof Knife I use here: https://amzn.to/3GkBWmC
Buy Sriracha Sauce here: https://amzn.to/3Ky3lUn
Cooking Instructions:
Start with day old, leftover white rice. Dice up shallot, peppers, green onion, and pork tenderloin. Beat three eggs. Preheat pan/wok on medium high to high heat for 3 min. Add in vegetable oil. Put shallot in followed by red peppers then the frozen peas. Add a pinch of kosher salt. Saute for about 2 min then add in garlic and continue cooking for another 30 seconds to a minute. Move everything to one side of pan so that the pan is exposed on one side. Melt some butter then add in the scrambled eggs and stir frequently until cooked. Stir everything together and add in the diced fully cooked pork loin. Continue cooking for another minute. Add in your leftover rice and stir everything together. Add in about a tbsp of oil and keep stirring for another 3-4 minutes. Add in soy sauce and stir, then add the sesame oil and stir. last step is to add in the green onion and stir it up for another 30 seconds. I like to garnish with sesame seeds and add some Sriracha sauce for a little kick. Enjoy!
Cook Time: 25 mins