Crispy Five-Spiced Pork with Egg Fried Rice

Serves 4
Ingredients:

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 seasoned with most of the spices found in Five Spice seasoning**.
2 tsp Chinese five-spice powder [made up of ginger, star anise, cinnamon, cloves, white pepper and licorice root]
4 tbsp cornstarch
3 extra-large eggs
2 tbsp sugar
1.5 TB sesame oil
1/4 cup soy sauce [ I use reduced sodium]
1 onion, chopped
2 garlic cloves, minced
1 large carrot, diced [you can use a small bag of frozen peas and carrots for this]
1 cup peas [ I used tiny chopped celery in the picture, since I was out of peas]

1. Heat tiny bit of butter in a skillet --the one you plan to use for the rest of the meal is fine. Beat 2 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.
2. Slice the pork into very thin pieces.
3. Stir together the Chinese five-spice powder, cornstarch, 1 egg, and the sugar. Toss pork in the mixture until coated.
4. Heat 2 tb canola oil in a large preheated skillet. Add the pork--
5. After only 2 or 3 minutes of cooking pork, scootch the meat over to one side of the pan. Add veggies to pan and stir fry about 4 more minutes. 
6. 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.