2 cups chopped sweet potatoes
1/4 cup plus 2 tablespoons vegetable oil
10 ounces chopped pork chop meat
Kosher salt and freshly ground black pepper
3/4 cup chopped yellow onion
1 cup chopped green bell pepper
1 1/2 tablespoons freshly ground ginger
1 tablespoon finely minced garlic
3 large eggs, beaten
2 cups cooked white rice, at least 1 day old
1/3 cup Sriracha sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 (10-ounce) box frozen peas
1/4 cup goat cheese
2 tablespoons chopped scallion
Preheat oven to 400ºF.
Lay potatoes on a sheet tray and drizzle with olive oil, salt and pepper. Roast in oven until potatoes are fork tender and slightly brown. Set aside.
Heat oil over medium-high heat in a large wok or pot. Add pork and season with salt and pepper, to taste. Cook pork until golden brown, string occasionally, about 6 minutes. Stir in the onion, bell pepper, ginger, and garlic and cook until vegetables are tender, about 6 minutes. Stir in the eggs and scramble until set. Add the rice, Sriracha, soy sauce, and sesame oil, and stir fry for about 2 to 3 minutes. Add the peas, sweet potatoes, goat cheese and scallion and cook for 30 seconds. Remove from heat and serve.
Cook with soul. Eat with pleasure!