This pork fried rice recipe combines leftover pork, rice, and vegetables with a tasty ginger garlic sauce for a dish that will satisfy your craving for takeout.
Preheat skillet or wok over medium heat.
In a small bowl, combine the ginger, garlic, tomato sauce, soy sauce or tamari, chicken stock or water, and pepper. Set aside.
In another small bowl, scramble eggs and pinch of sugar.
Add about 1 tablespoon of olive oil to the preheated skillet or wok. Add the scrambled eggs to the pan, scramble, and cook until done, 2-3 minutes. Remove the eggs from the pan and set aside.
Add 1 tablespoon of olive oil to the pan. Add the onion and garlic and stir-fry 1-2 minutes.
Add the pork, vegetables, and ginger garlic sauce to the skillet and cook until heated through, about 2-3 minutes.
Add the rice and mix to coat with the ginger garlic sauce.
Add the cooked scrambled egg and reserved green onions. Mix to combine and keep warm until ready to serve. Makes 8 servings.