Pork Fried Rice

M. Don Larsen (one of my dads) is the master of pork fried rice. This isn’t his recipe, but I still think of him every time I make it. If I’m too lazy to buy fresh ginger and garlic, powdered works OK, too.

3/4 pound pork tenderloin, diced into bite-size pieces
2 tablespoons hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons grated ginger
1 tablespoon crushed garlic
1 tablespoon olive oil
1 tablespoon sesame oil
5 green onions, sliced
2 green peppers, sliced
2 cups cooked brown rice
1/2 cup egg substitute (or 2 eggs)

1. In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix well. If possible, marinate for an hour or two.
2. Cook the rice. Set aside.
3. Heat a heavy nonstick wok with 1/2 teaspoon of the olive oil. Add the pork with the spices and sauté until pork is cooked, about 2 minutes. Remove pork from the wok, set aside, and keep warm.
4. Scramble the eggs. Set aside.
5. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and garlic, then cook for about 3 minutes, or until crisp tender. Add the scrambled egg and rice. Mix together.