Add the pork, cook until reheated then throw in the vegetables. Stir fry (over very high heat, naturally) for a couple of minutes.
Add the rice and season with salt and pepper. Cook, stirring, until the rice is heated through.
Make a well in the center and pour in the beaten eggs.
Let the eggs cook without letting the rice and vegetables get mixed in, stirring often, until firm but still moist. Toss everything together until the eggs are cooked through.
Taste the fried rice and add more salt and pepper, if you think that's necessary.
What can be simpler than that, eh? Note that you can always substitute vegetables of your choice. Crisp chicharo (snap peas), broccoli or cauliflower florets, togue (mung bean sprouts) and onion leaves are only a few possibilities. You can add sliced mushrooms too of whatever variety -- white button, oyster, straw, shiitake... whatever strikes your fancy.To make sure that the fried rice won't get watery inside the lunch box, make sure that the eggs are cooked thoroughly. If in doubt, you can always fry the eggs separately then chop them before stirring into the rice mixture.
Roast pork and cabbage fried rice printed from https://casaveneracion.com/roast-pork-and-cabbage-fried-rice/ for personal use only. Not for republication nor distribution.