pork fried rice...15 minutes

the goods:

2 tablespoons vegetable oil

2 eggs, lightly beaten

2 tablespoons plus 1/4 teaspoon soy sauce

1 garlic clove, minced

1 tablespoon minced peeled fresh ginger

1 bunch scallions, white and green parts separated and thinly sliced

1/2 pound ground pork

2 carrots, shredded

1/2 cup frozen peas

2 cups cooked white rice

2 tablespoons rice vinegar

In a wok or large skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens to serve.