Pork Fried Rice

Have I mentioned that I love friend rice? Oh, wait, I have. In my post about Chicken fried rice. Haha. So I guess it's not terribly surprising that I would make another variation-pork fried rice. It's similar to my chicken version, but slightly different. If you can make my chicken version, you can make this one. Away we go.

Ingredients:
2 boneless pork chops
3 cups cold, cooked rice
1 zucchini
1-2 carrots (1 if large, 2 if smaller)
2 eggs
1 tablespoon ground ginger
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons soy sauce
Oil (maybe a tablespoon for each step, so 4 tablespoons total)

Directions:
Slice the pork chops in 1/4 inch slices, then cut them into 1 inch pieces. Cut the zucchini and carrot(s) into similarly sized pieces, no bigger than 1 inch cubes. Heat a large skillet or wok over medium heat with a little bit of oil. Cook the pork until it is done. You're basically stir frying it. The small pieces should cook relatively quickly. When the meat is cooked, set it aside. Put a little more oil in the skillet or wok. Cook the veggies until just tender. Don't let them get mushy. Set them aside. Add a little more oil to the skillet or wok, and scramble the eggs. Set aside. Add a little more oil, and stir fry the rice for a couple minutes. Add the eggs back in and stir to combine. Add the spices and soy sauce, and stir to mix evenly throughout the rice. Add the veggies and meat back in, and stir it to mix it evenly in to the rice. Make sure everything is heated through and mixed well. Serve hot and enjoy!