Meanwhile, heat walnuts in large nonstick skillet over medium-high heat, stirring constantly, until toasted aroma. Remove from skillet.
Heat oil in same skillet over medium heat. Cook onions 8 to 10 minutes until browned and tender, stirring frequently. Add cooked pork to onions; cook 3 minutes. Stir in cooked rice, peas and carrots and toasted walnuts; cook 3 minutes or until mixture is heated through. Salt and pepper to taste.
Meanwhile, heat walnuts in large nonstick skillet over medium-high heat, stirring constantly, until toasted aroma. Remove from skillet.
Heat oil in same skillet over medium heat. Cook onions 8 to 10 minutes until browned and tender, stirring frequently. Add cooked pork to onions; cook 3 minutes. Stir in cooked rice, peas and carrots and toasted walnuts; cook 3 minutes or until mixture is heated through. Salt and pepper to taste.
A delightfully light white that cuts through heavy food flavors and holds its own. Dry yet citrusy, grassy and intense, it’s a crisp wine that works very well with almost any pork dish.