Pork Fried Rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

1 small yellow onion
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork (or buy premade Chinese BBQ pork from the grocery store like I do)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups cold cooked white or brown rice
½ cup frozen peas and carrots
2 tablespoons low sodium soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil

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 ¼ 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 , ½ cup frozen peas and carrots , oyster sauce , rice vinegar , and soy sauce or tamari , and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil .

Per serving, based on 2 servings. (% daily value)

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