Stir-Fried Veggie Rice Bowl with Egg and Breaded Pork Chops

1.Prepare all ingredients: dice the carrot, chop broccoli into bite-sized florets, mince garlic, slice green onions, and cut leftover breaded pork chops into strips.

2.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

4.Add the diced carrots and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

5.Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of vegetable oil to the empty side.

6.Crack the eggs into the oil and scramble them gently until just cooked but still moist, about 1-2 minutes.

7.Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir everything together to combine the vegetables, eggs, and rice evenly.

8.Pour in the soy sauce and drizzle the sesame oil over the rice mixture. Stir-fry for another 2-3 minutes until the rice is heated through and well coated with the sauce.

9.Add the sliced breaded pork chop strips to the skillet and toss gently to warm them through without breaking the breading, about 2 minutes.

10.Season with salt and freshly ground black pepper to taste.

11.Remove from heat and garnish with sliced green onions.

12.Serve the stir-fried veggie rice bowl hot, dividing into bowls for a quick, healthy, and satisfying meal.