Crispy Pork Fried Rice

Serves 4-6

3 cups cold cooked rice [ I used brown minute rice prepared with 2 chicken bouillon cubes in the water for boost of flavor]
12 oz pork tenderloin-- **I used leftover Orange Spiced Glazed Pork Roast, which is already sweet and perfectly seasoned for this dish**
3 extra-large eggs

1.5 TB sesame oil
1/4- 1/3 cup soy sauce [ I use reduced sodium]
1 large onion, chopped, or 1 cups worth of diced green onions
3 garlic cloves, minced
1 large carrot, diced [you can use 2 cups of frozen peas and carrots blend for this]
1 cup peas

Pork coating:
4 tbsp cornstarch
1 egg
1 TB sugar
shake or 2 of cinnamon
1/4 tsp black pepper
1/4 tsp ground ginger
1/4 tsp garlic powder

Heat tiny bit of butter in a skillet --the one you plan to use for the rest of the meal is fine. Beat 3 eggs, add to the skillet, and cook until set. Turn out onto a small plate or bowl and chop up with a fork. Set aside.
  1. Slice the pork into very thin pieces.
  2. Stir together the cornstarch, 1 egg, and the seasoned sugar. Toss pork in the mixture until coated.
  3. Heat 2 tb canola oil in a large preheated skillet. Add the pork--
  4. Stir fry pork until crispy and golden. Remove pork to bowl, and add veggies to pan and stir fry 4 or 5 more minutes. 
  5. Combine meat and veggies, and move them to the side of pan again. Add cooked rice, soy sauce, and sesame oil to the cleared side. Heat rice for about 3 minutes. Add in cooked eggs, combine everything together. Serve.

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