3 Tbl.olive oilYou can use vegetable oil, I prefer olive oil
4LargeeggsSlightly Beaten
1Medium onionDiced
1LargeCarrotPeeled and diced
1Lb.Pork Tenderloinsliced thin in bite-sized pieces-can substitute chicken, or beef, or any other meat you prefer
1/2Tsp.salt
1/4Tsp. pepper
1Tbl.Grated Ginger
2Cloves garlicMinced
1CupFrozen Peas
4CupsCooked White RiceMake sure rice has been cooled. leftover rice is best.
2-3Tbl. Low-sodium Soy Sauce
1Tsp. Hoisin Sauce
1Tsp.Sesame Oil
Instructions
In a large skillet or wok over medium heat, heat 1 tablespoon vegetable oil. Add eggs and let sit for a few seconds before lightly scrambling and folding the egg mixture over itself. Remove from skillet and set aside.
In the same pan, heat remaining oil then add onion and carrot. Cook, stirring occasionally, until the vegetables are tender.
Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize. If you have leftover pre-cooked chicken, pork, or beef, now is the time to add that. Stir in the ginger, garlic, and peas and cook until fragrant, about 1 minute.
Add the rice then stir in the soy sauce, hoisin, and sesame oil. Toss to combine then fold in scrambled eggs.