Pulled Pork Fried Rice

This is a perfect Monday night meal.  Escape the real world on Sunday to stay at home and roast the pork and cook the rice.  Then on Monday throw all your favorite fried rice ingredients in a wok and turn down the heat because it cooks a lot faster than expected.

The only thing more important than not weighing yourself the next day is the fried egg on top. Over easy. Or what's the point. 

Pulled Pork Fried Rice
From I am a Food Blog

• oil
• 3 eggs
• salt and freshly ground pepper
• 2 cups pulled pork
• 2 cups day old rice
• 2 cups peas, frozen
• extra soy sauce and sriracha

Crack eggs into a bowl and whisk along with some salt and pepper.  In a wok, heat up a bit of oil over high heat and scramble your eggs until slightly runny (not done- the eggs will cook more will you fry the ingredients together. Remove eggs and set aside.

Add more oil to your hot wok, then add the pulled pork. Fry over medium high heat until cripsy and hot.  Add the day old rice and fry, stir occasionally and break up any clumps until the rice has a crispy edge and is heated through.

Add the eggs and peas into the skillet and fry and mix everything together until the peas are heated through.  Serve with a runny fried egg, sriracha, and hot sauce.