Name: Pork & Veggie Egg Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 3 cups cooked rice, cold (day-old is best); 250 g (9 oz) leftover roast pork, chopped into bite-size pieces; 3 large eggs, lightly beaten; 2 cups mixed vegetables, diced (any you have: carrot, capsicum/bell pepper, peas, corn, broccoli, green beans, zucchini); 3 tbsp neutral oil (canola/vegetable), divided; 3 garlic cloves, finely chopped (pantry staple); 3 tbsp soy sauce (or 2 tbsp soy + 1 tbsp water if very salty); 1 tbsp oyster sauce (optional pantry item—skip if you don’t have it); 1 tsp toasted sesame oil (optional, for finish); 1/2 tsp white pepper or black pepper; Salt, to taste (go easy—soy is salty); 2 spring onions/scallions, sliced (optional if you have them)

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