Prep: 1. Ahead of time, cook 1 cup of white rice (about 3 cups cooked). 2. Chop garlic, ginger, and scallions (separating green from white parts and thinly slicing both). 3. In a small bowl, lightly beat eggs with 1/2 teaspoon soy sauce (or tamari). 4. Make sure you have everything ready to go, this recipe goes quickly. Make: 1. In a wok or large nonstick skillet, heat 1 tablespoon oil over high. 2. Add eggs to wok and cook without stirring until almost set, about 1 min., then fold in thirds with a spatula. 3. Transfer cooked eggs to a plate cut into 1/2-inch pieces. 4. Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, about 30 seconds. 5. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. 6. Add carrots, peas, and rice and stir to combine. 7. Add cooked egg, 2 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar and cook, stirring constantly, until rice is coated, about 1 minute. 8. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
This is a great way to use leftover rice. Feel free to bulk it up with extra veggies if you like!