This is a great recipe for leftover pork chops, chicken or really any kind of firm meat. We make it with brown rice and canola oil so it seem healthier than restaurant versions. I’ve tried several recipes and this one is the best IMO. SOme of them get gooey with teriyaki and cornstarch etc. We do like some kick so usually add sriracha.
Start by heating your wok til it’s smoking hot (seriously is there anything you can’t make in a wok? We even make popcorn in this thing!). Coat it with a thin layer of canola oil.
Mix 2 eggs with a teaspoon of Soy sauce and whisk together. Pour into the wok and lift the wok by the handles, turning it so the egg mixture coats the whole surface and becomes a thin pancake.
This is the really impressive looking part: Once the egg pancake is set, flod it into thirds with a rubber spatula and reserve it on a cutting board for later. If it doesn’t fold into a pretty looking roll just do your best to keep it together. We are cutting it up later anyhow!
Add the chopped meat of your choice (this is our go to recipe for leftover pork chops) and some diced onion to a little canola oil and heat through, until the onions are translucent. Add the cooked rice (we use brown) steamed veggies to the meat and onion. Pour the soy sauce and vinegar mixture over it and stir it until it feels set.
Cut the egg pancake into slivers and toss them into the rice mixture.
Dinnertime! All the food groups are present so this can be a main course or a side dish!