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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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My husband anxiously awaits the nights we have pork because he knows I'll use the leftovers in this recipe, explains Norma Reynolds of Overland Park, Kansas. Add a few fortune cookies to make the meal special. Ingredients:
1/2 cup diced carrots |
1/2 cup diced celery |
1/2 cup diced sweet red pepper |
1/2 cup sliced green onions |
2 tablespoons canola oil, divided |
3 eggs, lightly beaten |
2 cups cubed cooked pork (about 1 pound) |
2 cups cold cooked rice |
4 to 5 teaspoons soy sauce |
salt and pepper to taste |
Directions:
1. In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through. Yield: 5 servings.
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