Leftover Pork with Fried Rice

This is a wonderful way to use up leftover roast park. This dish can form the center dish for a meal. Serve on its own or with lentil and vegetable curries. Mushrooms (with exrta butter)may be substituted for the pork to make this dish vegetarian.
This recipe is easy to make, and quick to prepare.
Ingredients - Serves 4
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 small carrots, scraped and finely chopped
8 oz. roast pork, cut into strips 1 -inch long
1/2 small cabbage, coarse outer leaves removed, washed and with the leaves finely shredded 1/2 teaspoon freshly ground black pepper
2 tablespoons soy sauce
8 oz. [3 cups] cooked long-grain rice
2 eggs, lightly beaten
I/4 teaspoon salt
Preparation
• In a large frying-pan, heat 2 tablespoons of the oil over moderate heat. When the oil is hot, add the onion, celery and carrots and cook, stirring constantly, for 5 minutes. Stir in the pork, cabbage, pepper, soy sauce and rice and cook, stirring constantly, for a further 2 to 3 minutes or until the mixture is hot. Moisten with a little water or chicken stock if the mixture is dry. Set aside and keep hot while you make the garnish.
• In a small frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom is set and lightly browned turn the omelet over, using a fish slice. Cook for a further 2 to 3 minutes or until the omelet is completely set. Remove the pan from the heat and, using the fish slice, remove the omelet from the pan. Using a sharp knife, cut the omelet into strips 1-inch by 1/4 inch
• Spoon the rice mixture on to a warmed serving dish. Garnish with the omelet strips.
• Serve at once.