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We are getting so close to the end of the month! Man, it went by fast. The end of the month means that I am scrambling to stretch my fridge and pantry contents to last until April 3rd. I always make it but sometimes it gets pretty tight. Oh the joys of living on a limited income!
The beautiful thing about fried rice, is anything goes. Use what you have on hand. I love mung bean sprouts but I was out so I subbed edamame.
2 C Rice, Cooked
2 TBSP Oil
2 - 3 Eggs, Scrambled
3 - 4 Garlic Cloves, Minced
1/2 Onion, Chopped
1 C Cabbage, Chopped
1 C Frozen Edamame
1 1/2 C Leftover Pork, Chopped*
1/2 C Gluten Free Tamari Sauce
2 TBSP Honey
2 TBSP Worcestershire Sauce
1 TBSP Balsamic Vinegar
1 TSP Rice Vinegar
Kosher Salt & Black Pepper
The rice can be cooked at anytime. Cook it the night before!
Add oil to hot pan.
Add vegetables to hot oil and saute until tender crisp.
Add pork to pan and cook until heated through.
In a small bowl add Tamari sauce, honey, Worcestershire Sauce and vinegars.
Heat in microwave for 45 seconds.
Whisk Sauce ingredients.
Add rice and scrambled eggs to pan. Mix until everything is evenly distributed.
Pour sauce over rice and mix again.
Salt & Pepper to taste.
*No leftover pork? No problem! Use ground pork or boneless pork chops cut into bite size pieces and cook with vegetables.