I’ve learned to love and appre­ci­ate left­overs. In fact when I make any meal, I always con­sider how I can squeeze one more din­ner out of it. So when you make any rice dish, add another cup of dry rice and when it’s done, pull half of it out and reserve for this din­ner. Same with with pork chops or Roasted Chicken. Or, keep shrimp frozen in the freezer and pull a bit out for this. I’ve used pork here, but you can use your favorite protein.

Prep time: 10 min­utes
Total time: 20 min­utes
Yield: 4 servings

2 T grape seed or light olive oil
2 c. cooked pork cut into 1/4″ thick strips, about 1/2″ long, or use left­over from pork roast (omit for veg­e­tar­ian)
3 c. cooked rice (or 1 c. uncooked rice, cooked in 1 1/4 c. water for 12 min­utes at a sim­mer)
3 eggs, scram­bled
1/3 a car­rot, finely diced
1/4 c. cooked peas (warm in 1/2 c. water for 3 min­utes at a sim­mer)
4 scal­lions, finely sliced
salt to taste

1. If you don’t have left­over pork, dredge 4 cut­lets in rice or quinoa flour and saute in 2 T grape­seed oil for 3–4 min­utes per side on medium high heat. Drain on papertowels
2. Heat skil­let on medium high heat. Add oil.
3. Saute car­rots in oil for 2 min­utes until al dente. Add rice, pork and peas and heat through.
4. Add scram­bled eggs and stir until all eggs are set about 2 minutes.
5. Add scal­lions and salt to taste, mix­ing until well blended.
   Serve with gluten-free soy sauce and Viet­namese hot sauce.