As Walter noted a couple of dinners ago, wrt Singapore noodles - there are many, many versions of this!
Here is another, using leftover roast pork again! Also, easily adjustable to whatever you have lurking in the back of your refrigerator!
Boil rice until just cooked, then drain and spread out onto a tray to leave to cool and dry for an hour or so, if you can.
Cut leftover roast pork into thin slices and then into bite-sized pieces. Cut an onion into thin slices, a carrot into thin slices,
chop some ginger and garlic finely. You could include a deseeded and chopped red chilli if you like, too. Defrost frozen broad beans
(or edamame beans or peas) by running hot water over them for a few minutes. Beat an egg or two and season. When ready to cook,
fry the pork slices in a little olive oil until starting to get a bit crispy, then scoop out and set aside. Fry the onions, carrots,
ginger, garlic and broad beans for 2 – 3 minutes, then scoop to one side of the pan. Tip in the beaten eggs to the other side and scramble,
stirring to break up into chunks, then return the pork and stir everything together. Tip in the rice and mix gently, sprinkling over
a few shakes of light soy sauce, until everything is piping hot.