1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add eggs and cook, stirring frequently, until scrambled and cooked through, about 1 minute; transfer to a large plate and set aside.
2. Add remaining 2 teaspoons oil to now-empty skillet and heat over medium-high until shimmering. Add pork, season with salt and pepper, and cook, stirring frequently, until browned and cooked through, about 4 minutes; use a slotted spoon to transfer pork to plate.
3. Add cabbage, snap peas, carrots, and scallions to now-empty skillet and cook, stirring frequently, until just tender, about 3 minutes. Add cooked pork, scrambled eggs, rice, soy sauce, vinegar, and garlic powder and cook, stirring constantly, until rice is hot, about 2 minutes; season with salt and pepper to taste.
4. Divide fried rice among four bowls and top with more scallions before serving.
Source: Hannaford fresh Magazine, May - June 2019