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Author Notes: As with most fried rice or fried noodle dishes, this recipe adapts to whatever proteins and veggies you like. My first version was made to use leftover grilled turkey tenderloins. —June
- 1 teaspoon butter
- 1 small yellow onion, sliced thin
- 2 carrots, sliced or diced
- 2 ribs celery, sliced or diced
- 2 cremini mushrooms, sliced
- 1 cup broccoli florets, small
- 1 cup orange bell pepper, large dice
- 1 cup finely-shredded cabbage
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 2 cups leftover cooked rice
- 6 ounces leftover cooked pork, diced
- 2 eggs
- Melt butter over medium-low heat, in a skillet large enough to hold the final dish. (Because who wants to wash another skillet?). Add the eggs and scramble. Tilt the skillet and roll the eggs around until they make a thin layer, covering the bottom of the skillet. Continue to cook until set enough to flip. Flip, cook until done. Slide the eggs out of the skillet onto a plate or paper towel, let cool to touch, roll up, slice thin. Set aside. (I like to now place the frozen peas on a paper towel to thaw.)
- Wipe the skillet with a paper towel. Heat the skillet on medium or medium-high. Drizzle with oil. Add carrots and celery. Cook for a minute or two. Add onions and mushrooms. Cook for another minute or two. The goal is to use a combination of your cooking experience and your crystal ball to cook the harder veggies just enough to be at your personally-preferred degree of tender-crunchy at the same time as the softer veggies.
- Add the broccoli and cook for a minute or two. Add orange bell peppers, cabbage, peas, and pork. Sprinkle with soy sauce, garlic powder, and ground ginger and stir-fry until mixed. Add rice and continue to stir-fry until heated through, adjusting seasoning.