Ingredients

1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

Instructions

Heat 1/2 tablespoon of the peanut oil in a large skillet
over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even
layer until cooked through, flipping halfway through cooking (about 2 minutes per side).
Remove eggs, dice into small pieces and set aside.

To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2
minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and
sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black
pepper. Remove from heat and stir in cilantro.

Transfer to a serving plate and top with chopped eggs.