01-08-2010 /node/158 6Servings 15minutes Freeze pre-cubed pork in meal-sized servings to make quick work of this Asian favorite. Add extra sliced or chopped veggies to enhance taste--and clean out the refrigerator. 1.5lbpork shoulder roast, cubed 3Tsalad oil 6green onions, sliced thinly 1cchinese cabbage, shredded 1cmung bean sprouts 3ccooked steamed rice 1Tsesame oil 0.25csoy sauce 1egg, beaten Chop pork shoulder into 3/4" cubes; place in freezer bag; freeze. To prepare: thaw pork cubes before cooking. Heat salad oil in wok until hot; carefully add cubed pork. Stir-fry until completely cooked; remove pork from wok and reserve. Add onions, cabbage and bean sprouts to oil remaining in wok; stir-fry just until tender-crisp. Remove vegetables from wok and reserve with pork. Add cooked rice to oil remaining in wok (add 1 to 2 tablespoons oil if necessary) and fry lightly until each grain is separate, coated and hot. Return vegetables and pork to wok and mix with rice until hot; add sesame oil and soy sauce to taste. Push rice mixture up wok sides and add beaten egg to bottom of wok; cook and stir until set. Toss egg lightly with fried rice; serve hot.