Pork Chop Fried Rice

1Prepare all ingredients: cut leftover breaded pork chops (2) into bite-sized pieces, dice carrots (1 cup), chop broccoli into small florets, mince garlic (3 cloves), and slice green onions (2).

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

3Add the diced carrots (1 cup) and chopped broccoli to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

4Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of vegetable oil (2 tablespoons) to the empty side.

5Add the minced garlic (3 cloves) and stir-fry for about 30 seconds until fragrant, being careful not to burn it.

6Pour the beaten eggs (2 large) into the skillet on the empty side. Allow the eggs (2 large) to set slightly, then scramble gently until fully cooked.

7Combine the cooked eggs (2 large) with the vegetables and then add the bite-sized pork chop pieces. Stir to combine and heat the pork through for 1-2 minutes.

8Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry everything together for 2-3 minutes to heat through evenly.

9Pour in the soy sauce (3 tablespoons), oyster sauce (if using), and sesame oil (½ teaspoon). Stir well to coat all ingredients evenly.

10Season with freshly ground black pepper (¼ teaspoon) and salt to taste. Continue stir-frying for another minute to blend flavors.

11Remove from heat and garnish with sliced green onions (2) before serving.