Fried rice is one of those kitchen-sink type dishes to me, like pasta, sandwiches, frittatas or soup, a way to use up ingredients in my fridge. This was a particularly nice combo, especially since the sugar snaps were so plump, fresh and sweet.

I sauteed half a small, diced onion, then added some minced garlic and ginger. Stirred in the snap peas and cooked for a minute or two, then added diced pork from dinner the night before and some red pepper flakes for heat. Last I mixed in the cooked rice (I use jasmine rice for everything because the smell of it cooking is so heavenly, but I'm sure that offends someone somewhere), some soy sauce and a drizzle of sesame oil.