In a large skillet, sauté the diced pork in the sesame oil and vegetable oil on medium high heat until the pork is cooked through for approximately 4-6 minutes. Once the pork is cooked, transfer the pork to a separate plate and set aside.
Next add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat.
Slide the vegetables to one side of the pan and pour in the eggs into the pan on the open side.
Scramble the eggs.
Then add the pork back to the pan. Next add in the rice, soy sauce, salt and pepper to the pan.
Stir for a few minutes until rice is heated through and slightly browned.
Top with sliced green onions and serve immediately. Enjoy!
Notes
I find that it’s best to use leftover rice for this recipe. Make sure that the rice is cold as it’s easier to sauté on the grill when it’s cold.Refrigerate any leftovers in an airtight container for up to 5 days.