Skillet Pork and Cabbage Fried Rice

Dice 1 lb of leftover pork tenderloin (reserved from Day 3) into 1/2-inch bite-sized cubes.

Remove any damaged outer leaves from 1/2 head of green cabbage, wash thoroughly, pat dry, and finely shred to yield about 4 cups. Mince 3 cloves of garlic and grate 1 tbsp of fresh ginger. Slice 4 green onions, keeping the white parts and green parts separate. In a small bowl, crack and beat 2 large eggs.

Heat 1 tbsp of vegetable oil in a large cast-iron skillet over medium-high heat. Add the diced leftover pork tenderloin and cook for 3 to 4 minutes, stirring occasionally, until the edges are nicely crisped and the savory pork fat has rendered into the skillet. Transfer the pork to a plate, leaving the rendered fat in the pan.

Reduce the heat to medium. Pour the beaten eggs directly into the hot skillet with the rendered pork fat. Cook for 1 to 2 minutes, scrambling gently with a spatula until just set. Transfer the eggs to the plate with the pork.

Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the skillet. Sauté for 30 seconds until highly fragrant, ensuring the garlic does not burn.

Add the 4 cups of shredded cabbage and 1/4 tsp of black pepper to the skillet. Sauté for 3 to 4 minutes, tossing constantly, until the cabbage starts to wilt but still retains a light crunch.

Increase the heat to high. Add 3 cups of cold, leftover cooked white rice to the skillet, breaking up any clumps with your spatula. Toss and stir-fry the rice for 3 minutes, allowing the grains to coat thoroughly in the seasoned cooking fat and lightly toast.

Return the cooked pork and scrambled eggs to the skillet. Drizzle 3 tbsp of soy sauce and 1 tbsp of toasted sesame oil evenly over the rice. Stir-fry rapidly for 2 minutes until everything is steaming hot and the savory sauce is fully incorporated.

Remove the skillet from the heat, stir in the remaining green parts of the sliced green onions, and divide between two bowls to serve.