A delightful twist on classic fried rice, combining savory pork, mushrooms, and vibrant vegetables for a quick and satisfying meal.
Heat a skillet over medium heat and add a tablespoon of oil. Crack the eggs into the skillet and scramble them until fully cooked. Remove the eggs and set aside.
Ensure the skillet is hot before adding the eggs to prevent sticking.
Add another tablespoon of oil to the skillet. Sauté the chopped onion, garlic, and red bell pepper until softened, about 4 minutes.
Stir frequently to prevent the garlic from burning.
Add the mushrooms to the skillet and cook until they release their moisture and become tender.
Slice the mushrooms evenly for uniform cooking.
Return the scrambled eggs to the skillet along with the cooked pork and rice. Stir to combine.
Break up any clumps of rice for even mixing.
Pour the soy sauce over the mixture and stir until everything is evenly coated and heated through.
Taste and adjust the seasoning if necessary.
Sprinkle the chili flakes and chopped green onions on top before serving.
Serve immediately for the best flavor and texture.
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