Pork Fried Rice

• 2 tablespoons soy sauce
• 1 medium onion, chopped
• 3 medium green scallion tops, chopped
• 2 garlic cloves, minced
• 2 1/4 teaspoons canola oil
• 2 eggs
• 1 cup cooked pork roast cut into small dice
• 2 cups cold cooked rice
• One 8-ounce can sliced mushrooms, drained

1. Whisk together the soy sauce and 2 tablespoons water in a small bowl until blended.
2. Set aside.
3. In a large nonstick skillet, saute the chopped onion, scallion tops, and garlic in 1 teaspoon of the oil on moderate heat.
4. Fry until soft and translucent.
5. Remove the onion and garlic mixture to a bowl and set aside.
6. In the same skillet, heat 1/4 teaspoon of the oil, beat the eggs, and fry until cooked through completely, tilting the pan so that the eggs evenly cover the bottom.
7. Remove the eggs from the pan and set aside.
8. Once cooled to room temperature, cut the eggs into 1/2-inch ribbons.
9. Heat the remaining 1 teaspoon oil in the frying pan.
10. Add the diced pork, the rice, mushrooms, and soy mixture, and cook until heated completely.
11. Add the onion and garlic mixture and egg ribbons.
12. Stir thoroughly, and serve immediately.

soy sauce, onion, scallion tops, garlic, canola oil, eggs, pork, cold cooked rice, mushrooms

Taken from www.epicurious.com/recipes/food/views/pork-fried-rice-378698 (may not work)