Pork Fried Rice

Ingredients

12 oz of left over BBQ rib meat

1 cup Thinly Sliced Green Onions

1 1/2 cups Frozen peas and carrots, thawed

5 cloves Minced Garlic

1/2 cup Finely Chopped Onion

6 eggs

3 cups Cooked White Long Grain Rice - See Step One

5 tablespoons Soy Sauce

1/2 teaspoons Garlic Salt

3 tablespoons Peanut Oil

1/2 teaspoons White Pepper

Directions

1. Cook rice, let cool, cover and place in refrigerator for 24

2. Remove rice from refrigerator . Using your hand, remove all the lumps from the rice and then set aside.

3. Slice green onion thinly. Mince garlic. Finely chop onion. Set all aside.

4. Add 2 tablespoons of oil into wok and let it get hot. Once hot, add onion and cook until soft, add garlic and green onion and stir fry them for about 30 seconds, or until fragrant. Then add the rice and stir fry everything for 2 to 3 minutes.

5. Make a well in the center of the rice. Crack the eggs directly into the well of the wok and stir fry them until cooked thru. Then mix it into the rice

6. Once the egg is thoroughly mixed in, add the carrots, peas, soy sauce, garlic salt, white pepper, and BBQ meat to the wok. Mix everything together thoroughly and cook for an additional 2 to 3 minutes. Remove from. heat and if needed add soy sauce and salt to taste.

Notes

I cook this recipe on my Blackstone flat top