Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Pork Fried Rice 3.2 (405) 12 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 17, 2021 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 If you have any leftover cooked rice, use it for this dish—it won't stick together in the skillet and it's an economical, tasty supper. Ingredients 2 tablespoons vegetable oil 2 eggs, lightly beaten 2 tablespoons plus ¼ teaspoon soy sauce 1 garlic clove, minced 1 tablespoon minced peeled fresh ginger 1 bunch scallions, white and green parts separated and thinly sliced ½ pound ground pork 2 carrots, shredded ½ cup frozen peas 2 cups cooked white rice (about ¾ cup uncooked rice) 2 tablespoons rice vinegar Directions In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces. Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve. Cook's Notes For a lighter version, substitute ground turkey for the pork. Print