Quick to make, delicious, and great for leftovers!
Active Time
15m
Total
25m
Ingredients
4 cups cold, cooked rice (if none on hand, 1.5 cups of uncooked rice)
1 lb ground pork
2 small yellow onions (or 1 large one), diced
4 large eggs
2 tsp kosher salt
1/2 tsp black pepper
1 cup frozen peas and carrots
1 tbsp butter
2 tbsp olive oil
2 tbsp + 2 tsp sesame oil
2 tbsp soy sauce
Directions
Add the onion, pork, salt, and pepper to a large pot. Cook, breaking up the meat, until the pork is cooked through and onions are tender
While the pork and onions are cooking, melt the 1 tbsp of butter in a skillet. Crack the 4 eggs into the skillet, and use a spatula to gentle scramble until uniform in color. Cook until just barely set, about 2 minutes. Remove from skillet and set aside
Add the olive oil and 2 tbsp of sesame oil to the pork and heat for about 30 seconds. Then add the cold rice, peas, carrots, and soy sauce. Stir well and cook until the rice is heated through, about 5 minutes.
Add the eggs and remaining 2 tsps of sesame oil to the rice, and stir to combine.
NOTE: cold rice works much better for fried rice than hot rice does. You can make the rice ahead of time and put in the fridge until ready to use.
NOTE: if you don't have frozen carrots, but do have fresh ones, dice the carrots finely and blanche before using.