Cook frozen vegetable in the microwave for 2-3 minutes. Just enough to thaw them. Drain any excess liquid they create. Set them aside.
Heat vegetable oil in a wok, or a large nonstick skillet over medium high heat.
Roughly dice the bell pepper, and the leftover pork. Make sure they are bite size pieces.
Once the oil is smoking (after about 1-2 minutes), add the pork and the bell pepper and saute for 3 minutes. Stir it around often so that it does not burn.
Add the rice to the pan and begin stirring it around. Continue stirring the rice around so it does not burn. Cook for about 5 minutes ensuring to break it up as you mix it.
If the vegetables have any water from heating them in the microwave, be sure to drain all of the water. Add the vegetables into the pan and saute and stir for another 5 minutes.
Now add the seasonings: garlic powder, black pepper, soy sauce, and sesame oil into the pan. Stir it around until it is thoroughly combined.
Push the rice to one side of the pan so that the other side is completely open. Crack both eggs into the open side of the pan and scramble them around with your spatula.
Be careful not to mix the eggs into the rice until they are cooked through.
Once the eggs are completely cooked, mix them into the rice until it is all combined.
Garnish with green onion. And enjoy!
Notes
See post for additional notes for substitutions and cooking tips.