The prep time includes cooking the rice. Although I think. it's best to cook the rice the night before so it has plenty of time to chill in the fridge, it makes it easier to make the meal and fry the rice when it's cold. If you're cooking it before the meal, place it on a baking sheet, then put it in the fridge to chill as long as you can.

There are a few steps before you put all the items together. I use a 15" skillet, this is a large portion, and trust me, you'll love the leftovers, they reheat well! If you don't have a large skillet, you can cook each portion separately and then mix it all up in a large bowl.

Scramble the eggs and cook over medium heat, then place them on a plate/bowl and set aside.

Mix the sauce in a measuring cup, place the chicken broth, soy sauce, sesame oil, crushed red pepper, and cornstarch together, and mix with a whisk.

Saute the pork in a little oil, then pour the sauce over the pork and simmer on medium until the pork is cooked at 165°, about 10 minutes.

Then add a little oil to the pan, saute the onions and cabbage, and add in the peppers. Add the frozen peas and carrots.

Give everything a good toss to combine the eggs and all the remaining items.