Pork fried rice

One of my favorite Asian dishes, fried rice, is really just a way for families to make use of leftovers. I tried my hand at this at home, with excellent results. With some leftover cooked rice, a bit of meat and vegetables and a couple of eggs, you can make something wonderful and inexpensive. If you are a vegetarian, this is a great way to use up a variety of veggies.

Pork fried rice

1 cup cooked pork, diced
1 cup carrots, diced
¼ cup green onions, diced
2 eggs
3 cups cooked rice, cooled (best if from an earlier meal and refrigerated until cold)
2 tablespoons soy sauce
1 teaspoon fish sauce
Oil

Get everything organized before you begin:

In a wok or large skillet heat 1 tablespoon of oil. Add the pork and carrots and stir fry for 3-4 minutes.

In a small bowl, beat the eggs with a tablespoon of water and the green onion; reserve about a tablespoon of onion to garnish. Pour the eggs into the pan, with the carrots and pork. Scramble the eggs into the vegetables and meat.

Add the rice, soy sauce and fish sauce; blend well and heat the rice through. Remove to a serving platter and garnish with remaining green onions. I served this dish with prepared spring rolls from the grocery store.