I have made this recipe on a weekly basis since I created it. It's pretty inexpensive and satisfying, making it perfect for broke college students. It includes a wide variety of vegetables and protein, giving you the energy you need to slay your day! This is a fabulous recipe for leftovers or for when you have friends over to eat dinner. This recipe does require a certain degree of fast-paced cooking. I think that this recipe would be best for people who have a moderate amount of experience with cooking.

Ingredients

5 boneless pork chops (you can also use chicken or beef)

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons hoisin sauce (organic)

2 tablespoons sweet thai chili sauce (organic)

4 teaspoons sesame oil

2 cups Jasmine Rice (washed)

1 cup snow peas

½ bag or whole bag bean sprouts (depending on your preference)

1 cup green, red or yellow peppers (diced)

1 zucchini (cut into half-moons)

1 medium-sized onion (chopped)

2-3 cloves garlic (minced)

2 eggs

Black pepper (as desired)

2-3 tablespoons soy sauce

1 tablespoon sesame seeds

Sriracha (optional)

Procedure:

1. Take out a large sauce pot, a wok (or a skillet with high sides) and a medium-sized frying pan — you will need all of these to make this dish.

2. Cut your pieces of pork into medium-sized cubes and put them into a Ziploc bag.

3. Add onion powder, garlic powder and hoisin sauce into the bag with the meat. Marinade for at least 30 minutes (it could be refrigerated all day if that works best for you).

4. In the large sauce pot, add 4 cups of water to the 2 cups washed rice. Bring this to a boil. Once boiling, turn the heat down to low and put a lid on the pot. Keep covered for 10-12 minutes. Scoop cooked rice into a bowl. Set aside.

5. Heat frying pan on medium with 2 teaspoons sesame oil. Add the pork. Cook for 10-15 minutes until cooked through. Once cooked, add 2 tablespoons sweet chili sauce and 1 tablespoon sesame seeds. Cook for about one more minute, sprinkle in black pepper to taste and set aside.

6. Heat wok (or skillet with high sides) on medium-high heat with 2 teaspoons sesame oil. Wait about a minute for the oil to get hot and add the snow peas and peppers — stirring frequently for 4 minutes until the vegetables develop a golden color.

7. Add ¼ cup water and put a lid on top of the wok. Steam the vegetables in the wok for 3 minutes until all of the water is evaporated. Add the chopped onion and zucchini and continue cooking on medium-high for 6-7 minutes, stirring frequently until the develop a golden color.

8. Spoon the vegetables to the side of your wok (into a circle) and crack two eggs in the circle that you have cleared in the middle. Put lid on wok and let cook for 2 minutes. Uncover and stir up the cooked egg so that it combines with the vegetables. Add the chicken and bean sprouts. Stir to combine.

9. Add the rice and 2-3 tablespoons soy sauce depending on your taste preference. Stir for 3 minutes so that everything combines together nicely. Sprinkle additional sesame seeds on top — turn off the heat and serve.

I suggest adding Sriracha to your bowl if you dig spicy food! I hope that you enjoy this recipe as much as I do if you decide to give it a try! You can put the leftovers in a carry-container to class the next day for a delicious on-the-go lunch.

Enjoy!