- Servings: 4
Ingredients:
| 4 Tbsp | Peanut Oil or, to taste, divided |
| 4 | Eggs, beaten |
| 2 cups | Leftover Cooked Pork, cubed |
| 1× 8 oz pkg | Sliced Mushrooms |
| 1 cup sliced | Green Onion |
| 1 cup | Frozen Peas & Carrots |
| 4 cups | Leftover Cooked Rice, cooled |
| 4 Tbsp | Soy Sauce or, to taste |
| 2 tsp | Granulated Sugar |
| Black Pepper, to taste |
Directions:
Heat 1 tablespoon oil in a large skillet or wok. Add eggs and stir until scrambled, then remove from pan and set aside. Add 2 tablespoons oil to a hot pan and stir in pork, mushrooms, green onion, peas and carrots. Saute for a few minutes, then add remaining oil to pan. Stir in cold rice, adding more oil if needed. Stir in soy sauce, sugar and pepper to taste. Return scrambled eggs to pan and serve.
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