Pork-fried Rice

Heat ½ tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Pour in the beaten eggs and scramble them until cooked through, breaking into small pieces, then transfer to a plate and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same wok over high heat. When hot, add the diced ham and finely chopped mushrooms, stirring constantly until the mushrooms are softened and lightly browned.

Add the chilled cooked brown rice to the wok, breaking up any clumps with the spatula. Stir-fry continuously, ensuring the rice is heated through and coated evenly with oil.

Return the cooked eggs to the wok and toss everything together. Pour in the reduced-sodium soy sauce and mix thoroughly to distribute the seasonings throughout the rice.

Add the sliced green onions and toss until just combined. Serve immediately while hot.