2 T. vegetable oil
2 eggs, lightly beaten
2 T. plus 1/4 tsp. soy sauce
1 garlic clove, minced
1 T. minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 C. snow peas, sliced
2 C. cooked brown or white rice (about 3/4 C. uncooked rice)
2 T. rice vinegar

In a wok or large nonstick skillet, heat 1 T. oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 tsp. soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, and then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces. Add 1 T. oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, snow peas, and rice and stir to combine. Add cooked egg, 2 T. soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.