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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. âJudy Lammers, Columbia, Missouri Ingredients:
1 teaspoon canola oil |
2 eggs, beaten |
3 cups cooked rice |
2 cups cubed cooked pork |
1/2 cup frozen peas, thawed |
1/4 cup reduced-sodium soy sauce |
1/2 teaspoon garlic powder |
2 cups shredded lettuce |
2 green onions, thinly sliced |
Directions:
1. In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside.
2. In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately. Yield: 4 servings.
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