Pork Fried Rice

This was made up of planned-overs and a few other pre-packaged things for a quick meal to put together.

8-10 oz. cooked pork tenderloin, chopped
2 cups cooked brown rice
2 eggs, lightly scrambled
1 cup shredded carrots
1 cup shelled edamame
4 green onions, sliced
1 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp chili garlic sauce
2 Tbsp minced ginger (I use the mushy stuff that comes in a tube)
sesame oil

We had grilled pork tenderloin last week, and our family never gets through all of it in one meal, so I saved the leftovers. I also made extra rice in the rice cooker the other day with this recipe in mind. The edamame was frozen, the carrots were already shredded, and that made this quick to throw together. All I had to do for prep was slice the green onions (most of the green and about 1/3 of the white part), and chop the pork up.

Heat a wok over medium high heat. Add a glug of sesame oil. When the oil is hot add the ginger and give it a quick stir. Then add the carrots, edamame, and green onion. Stir fry about 2 minutes, then remove to serving bowl. Add more oil to the pan. When the oil is hot add the pork and stir fry just long enough to get hot. Add the cooked rice and mix to combine. Meanwhile, in a bowl combine the brown sugar and next three ingredients and mix until the sugar dissolves. Add this mixture to the pan, and mix it well to spread the sauce through the rice and pork. Remove the pork and rice to the serving bowl and add a bit more oil to the pan. Add the eggs and cook until they are just cooked through. Break the eggs up with your spoon, then add everything back to the pan to mix it all together. Serve immediately.

Claire and Brian both had two helpings. I am looking forward to having leftovers for lunch tomorrow. Ben, my veggie-phobic child, had 2 bites that he declared "disgusting", and then ate some of last night's leftovers. Overall, a successful meal.