Lunch: Sweet-and-Salty Pork Fried Rice

Using leftovers, you can throw together this pork fried rice with red-currant glaze in no time for an easy weeknight dinner.

Ingredients

1 tbsp. canola oil
2 eggs
1/4 tsp. salt
2 tbsp. oil
1/2 c. chopped carrot
1/2 c. chopped red pepper
1/2 c. snow peas
1/4 c. green onion
1 c. chopped leftover rib meat (from Glazed Country Ribs recipe)
3 c. cooked white rice
2 tbsp. leftover red-currant glaze (from Glazed Country Ribs recipe)
2 tbsp. low-sodium soy sauce
1 tbsp. sesame oil
2 tbsp. grated ginger

Instructions

Heat canola oil in a large nonstick frying pan over medium heat. Beat eggs and salt together. Add to frying pan and cook, stirring to scramble, until set, 1 to 2 minutes. Transfer to plate and set aside.
Wipe pan clean, return to medium heat, and heat oil. Add carrot and red pepper, and cook until slightly softened, 4 to 5 minutes. Add snow peas, green onion, leftover rib meat, rice, red-currant glaze, soy sauce, sesame oil, and ginger and cook 8 more minutes, until heated through.
Stir in scrambled eggs and cook 1 minute more. Serve hot.

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