Instructions

• Heat large skillet or wok over medium-high heat. Add 1 tablespoon extra virgin olive oil. Season pork with salt and pepper, then add to skillet. Cook for 3 to 4 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
• Add 1 teaspoon more oil to skillet. Sauté onion, garlic, and ginger for 1 minute until fragrant. Add frozen carrots and peas. Cook for 2 to 3 minutes until vegetables are warmed through and onion is softened. Remove from skillet and set aside.
• Add 2 more teaspoons oil to empty skillet. Reduce heat to medium. Add cooked rice in even layer and let fry undisturbed until lightly crisped (about 1 to 2 minutes). Stir rice, then push out to edges to form well in center of pan.
• Pour beaten eggs into well. Let cook undisturbed for 1 minute, then stir gently until 90% cooked.
• Mix eggs into rice. Immediately add cooked pork, vegetables, and tamari. Stir or toss everything together to combine and heat through. Garnish with chopped green onion and chili oil, if desired. Serve hot.