Ingredients;
YIELDS: 4
Two tablespoon of vegetable oil, divided.
Three large eggs, lightly beaten.
Half onion, chopped.
One carrot, peeled and cut into 1/4" pieces.
1/2 lb. ground pork.
kosher salt.
Recently ground black pepper.
One tablespoon of grated ginger.
Two cloves garlic, minced.
One Cup of frozen peas.
Four cups of cooked white rice.
Two tablespoon of low-sodium soy sauce.
One tablespoon of hoisin sauce.
Three green onions, thinly sliced.
One tablespoon of sesame oil.
Directions;
PREPARATION TIME: 0:30
(1) In a large skillet over medium heat, heat one tablespoon of vegetable oil. Add eggs and let sit for a few seconds before lightly scrambling and folding the egg mixture over itself. Remove from skillet and set aside.
(2) In the same skillet, heat remaining tablespoon oil then add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize. Stir in the ginger, garlic, and peas and cook until fragrant, about one minute.
(3) Add the rice then stir in the soy sauce, hoisin, green onions, and sesame oil. Toss to combine then fold in scrambled eggs. Serve immediately.