Pork Fried Rice

Smoked pork shoulder cooked with rice, veggies, and egg and topped with sriracha and lots of herbs. A perfect use for leftover Herby Pork Shoulder (quite possibly the reason I make it in the first place!)

Ingredients

• 1 cup leftover Herby Pork Shoulder chopped

• 1 cup rice, cooked (cook this the day before if possible)

• 1 onion, diced

• 1 carrot, peeled and diced

• 1/2 cup bean sprouts

• 1/4 cup mint

• 1/4 cup thai basil

• 1/4 cup cilantro

• 2 tablespoons sriracha

• 2 teaspoons ginger, grated

• 2 cloves garlic, grated

• 1/4 cup soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons canola oil

• 2 eggs

• 1 teaspoon salt

• 1 lime, wedged

Instructions

1. Heat oil in a large skillet over medium high heat.

2. Add the onion, carrots, garlic, ginger, salt and pepper. Cook 5-8 minutes until tender. Add the pork and cook for 2 minutes. Add the rice, soy sauce and sesame oil and cook for about 5 minutes. Add the eggs and toss until cooked through.

3. Top sriracha, bean sprouts, herbs and lime.

Takes 15 minutes

Serves 4