We love fried rice at our house! And we love trying new versions, this one was my husbands idea and it was amazing! I loved the sweet chunks of fresh pineapple throughout and the yummy pieces of pork. It was an excellent dinner and one of the great things about fried rice – you always have plenty of leftovers!
4-6 thin cut, boneless pork chops, cut into strips
1/4 cup hoisin sauce
1/4 cup teriyaki marinade
2 garlic cloves, minced
1/4 tsp. salt
1/2 tsp. pepper
1 tbls. sriracha chili sauce
1 tbls. brown sugar
4 tbls. sesame or olive oil, divided
3 large eggs
1/4 cup chopped scallions
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups leftover rice (we used brown)
5 tbls. low-sodium soy sauce
1 tbls. hoisin sauce
1/2 cup diced fresh pineapple
Combine all marinade ingredients with pork and cover. Marinade at least an hour or overnight. When ready to cook, remove pork from marinade and discard marinade. Cook over high heat, stirring, until the pork is lightly browned, and cooked through. Remove from pan and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
To the same skillet over medium heat, add remaining 2 teaspoons oil. Add garlic and onions and saute 2 minutes. Add rice and stir-fry until heated through and lightly browned in spots. Stir in the hoisin, soy sauce, and pork add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the cooked eggs, scallions, and pineapple.