Prepare all ingredients, lightly beat the eggs with the 1/4 tsp each of sesame oil and soy sauce.
Heat the canola oil in a wok over medium high heat and stir fry the onions until they start to turn a golden color. Add the garlic and the ginger, and stir fry until fragrant and starting to brown. Remove from wok to a bowl and set aside.
Pour the egg mixture into the hot pan and swirl around until the wok until the egg sets. Once the egg puffs up, flip it over in the wok and cook through. Transfer egg to a cutting board and chop into small pieces.
Add 1 tbsp of canola oil to the wok and stir fry the pork with the carrots, (peas), and cooked onion/ginger/garlic mixture for 2 minutes.
Add the rice, green onions and (bean sprouts) and stir fry for 3 minutes. If the rice seems dry, add a small amount of oil (sesame if you like) to give the rice a sheen and assist in frying.
Add 2 tbsp of soy sauce and the cooked egg. Fold all the ingredients together and cook for 1 more minute.
Serve and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2041g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 134 (9%)|
|Amt Per Serving||% DV|
|Total Fat 14.9g||20 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 123.9mg||38 %|
|Sodium 470.4mg||16 %|
|Potassium 4284.6mg||113 %|
|Total Carbohydrate 275.1g||81 %|
|Dietary Fiber 47.6g||191 %|
|Sugars, other 227.4g|
|Protein 64.3g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1445
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