This simple and non greasy version of fried rice is perfect for leftover brown or wild rice. We make it with the go-to garlic, peas and carrots, but any of your favorite veggies would work! Same thing with the meat, anything (that's a lean cut) goes. We went with a lean cut of pork since it's comparable to chicken.
1 Tablespoon olive oil
2 cloves garlic, sliced thin
8 oz lean pork, cubed
1/2 cup carrots, cut into small chunks
1/2 cup frozen or fresh peas
1 1/2 cups brown or wild rice, cooked
1 Tablespoon soy sauce
1 teaspoon teriyaki sauce
1/2 teaspoon Worcestershire sauce
Green onion for garnish
salt and pepper to taste
Chop or use a garlic press to mince garlic. Let set 5 minutes before heating. Add oil, garlic and pork to a large saute pan over medium-high heat until pork and garlic are browned. Reduce heat to medium. Add carrots and peas and cook until pork is done and carrots are cooked. Add pre-cooked rice. Make a space in the center of the pan and drop the raw egg into the center. Stir the egg to scramble it and mix into the rice. Add soy sauce, teriyaki, and Worcestershire sauce. Plate and garnish with green onions, salt and pepper.