Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
Add 1 tablespoon of olive oil to the skillet, then add the ground pork and season with salt and pepper. Cook pork until no longer pink; about 5-6 minutes. Drain and transfer to the plate with the egg.
If needed, add a tablespoon of olive oil to the pan. Add onion to the pan and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
Add cold rice to the skillet and stir to combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
Return the pork and scrambled egg to the skillet and stir to heat through.
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