Pork fried rice with peas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Ground pork1 lb
• Cold cooked long-grain white rice4 cups
• Large eggs3
• Frozen peas and carrots2 cups
• Gluten-free low-sodium tamari1/4 cup
• Avocado or canola oil3 tbsp
• Garlic cloves2
• Fresh ginger1 tbsp
• Scallions4

How dinner comes together

1. 1

   Break up every clump in the cold rice. Beat the eggs, grate the garlic and ginger and slice the scallions, separating white and green parts.

2. 2

   Heat 1 tablespoon oil in the skillet over high. Add the pork and cook, breaking it into small pieces, until browned and it reaches 160°F, 4–5 minutes; transfer to a clean bowl.

3. 3

   Add 1/2 tablespoon oil and the eggs. Stir just until softly set, 30–45 seconds, then transfer them to the pork bowl.

4. 4

   Add 1/2 tablespoon oil, the frozen vegetables and scallion whites. Stir-fry until hot and bright, about 2 minutes; add them to the bowl.

5. 5

   Heat the remaining oil until shimmering. Press the rice into an even layer for 1 minute, then toss and cook until the grains are separate, hot and lightly crisp, 2–3 minutes.

6. 6

   Return the pork, eggs and vegetables. Add the tamari, garlic and ginger and toss over high heat for 1–2 minutes, until evenly seasoned; finish with scallion greens.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Soy

Equipment

• Large wok or skillet
• Mixing bowl
• Wooden spoon