BBQ Pork Fried Rice
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For the pork:
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce
For the rice:
4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
Directions
1. Pork: In medium bowl, add soy and oyster sauce,
ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour
in the refrigerator. 
2. Heat grill to medium-high, and grill pork on both sides until done.
Heat remaining marinade to 165 degrees F and use to baste meat as it
cooks. When meat is almost cooked through, glaze both sides with sweet
and sour sauce and let finish cooking while sauce caramelizes on meat.
Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch
pieces.
3. Rice: While pork is standing, heat oil in wok or large skillet
on high heat until oil almost begins to smoke. Add ginger, as well as
all vegetables except garlic. Cook for 3 minutes, or until vegetables
are cooked, then add garlic. Before garlic browns, add rice and mix
rapidly so rice does not stick to sides of wok or pan.
4. Once entire mixture is thoroughly combined, pour beaten eggs
over rice and vegetables, and toss again rapidly until all egg is
cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly
and then add pork. Garnish with green onions and sesame seeds. Serve immediately.
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