- 1/2 pound(s) uncooked lean pork tenderloin, cut into 1/4-inch dice
- 2 Tbsp oyster sauce
- 2 tsp ginger root, fresh, peeled and minced
- 1 clove(s), medium garlic clove(s), minced
- 2 tsp dark sesame oil
- 2 tsp canola oil
- 6 medium uncooked scallion(s), thinly sliced diagonally
- 1 medium uncooked carrot(s), cut into 1/4-inch dice
- 1 large egg(s), lightly beaten
- 2 cup(s) cooked white rice, cold
- 1 Tbsp low sodium soy sauce
- 1 cup(s) frozen green peas
Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.
- Order extra rice when you have a Chinese takeout meal and save the extra for up to four days for making this dish. If you prefer to cook the rice yourself, simply spread the cooked rice out onto a large baking sheet to cool thoroughly before using it. If you like, you can substitute fresh chopped spinach for the peas.