1 Cup White Rice
2 Tbsp Olive Oil
15oz Ground Pork
1 Cup Matchstick Carrots
1 Small Onion
1 Can Peas
3 Green Onions
2 Cloves of Garlic
1 tsp Ginger
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Hoisin Sauce
1 tsp Sesame Oil
Salt and Pepper to taste
In a small pot over medium heat, add 1.5 cup water and 1 cup rice, bring to a boil. Once boiling, turn down to a simmer & cook covered for 15 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add eggs to skillet, let sit for a few seconds before lightly scrambling and folding the egg mixture over itself. Remove eggs from skillet and set aside.
In the same skillet, heat remaining tablespoon oil, then add onion and carrot.
Cook, stirring occasionally, until the vegetables are tender.
Add the ground pork to the skillet and season with salt and pepper, cook until the pork is no longer pink.
Stir in the ginger, garlic, and peas, cook until fragrant, about 1 minute.
Add the cooked rice then stir in the soy sauce, hoisin, green onions, and sesame oil.
Toss to combine then fold in scrambled eggs.
Separate into 5 separate containers & enjoy!
Nutrition information: (Makes 5 Servings) 467 Calories, 28g Fat, 44g Carb, 32g Protein