A recipe by Julie Van Rosendaal
Set a large, heavy skillet over medium-high heat and add a drizzle of both canola and sesame oil. When the pan is hot, add the rice. Stir it around to coat the grains with oil. Add the leftover pork and peas, stir and let cook for another minute or two. Push the mixture aside and break an egg or two into the hot pan—break it up with a spoon or spatula and cook the egg, scrambling it into the rice mixture while leaving some larger pieces intact. Drizzle with soy sauce—it’s salty, remember you can always add more at the table—and serve sprinkled with cilantro.