Pork Fried Rice


  • 1/2 cup diced carrots
  • 1/4 cup diced green onions
  • 1 ear of corn, cut kernels from the cob
  • 1/2 cup diced sweet red pepper
  • 2 tablespoons canola oil, divided
  • 2 eggs, lightly beaten
  • 2 cups cubed cooked pork (about 1 pound)
  • 2 cups cold cooked rice
  • 4 to 5 teaspoons soy sauce
  • Salt and pepper to taste


In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp and tender, about 4 minutes–remove and keep warm. Heat remaining oil over medium heat. Add eggs, cook and stir until completely set. Put scrambled eggs aside also. Cook the pork in the same pan. Add rice, soy sauce, salt, pepper and vegetables to cooked pork. Heat all ingredients through. Enjoy!

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