2 tablespoons lower-sodium soy sauce

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 tablespoon canola oil

2 eggs, lightly beaten

1/2 cup very thinly sliced red onion

2 cloves garlic, minced (about 1 teaspoon)

1 large red bell pepper, cut into strips 1/2-inch wide and 2 inches long

2 cups diced cooked pork (see Sunday)

4 cups cooked rice (see Monday)

2 cups (about 6 ounces) sugar snap peas or 1 (10-ounce) box frozen peas, thawed

Combine the soy sauce, hoisin and rice vinegar in a small bowl; set aside.

Heat the oil in a large, nonstick skillet over medium high. Add the eggs and let them set slightly for about 1 minute; stir gently until cooked and remove from pan. Cut into strips.

Add the onion, garlic and pepper to skillet and cook, stirring occasionally, until onion and garlic are soft, about 3 minutes. Add the pork and rice; stir and add hoisin mixture. Add peas and cook, stirring often, until the peas are crisp-tender and bright green, 2 to 3 minutes. Remove from heat; stir in the egg and serve. Makes 4 servings.

For a crunchy and refreshing accompaniment, toss shredded cabbage with rice vinegar, soy sauce and sesame seeds.

Use the last of the pork and that extra batch of rice you made to whip up pork fried rice. For this and other recipes calling for minced garlic, we used the bottled, pre-chopped version with good results. And we loved the time savings.