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

1. 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.
2. 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.
3. Transfer to a serving plate and top with chopped eggs.