3 thin boneless center cut porkchops (cut into small cubes)
2 tablespoons Hoisin Sauce
2 tablespoons low sodium Soy Sauce
2 tablespoons Rice Wine Vinegar
1 tablespoon garlic (minced)
1 tablespoon fresh ginger (minced)
3 cups Jasmine rice (cooked and cooled (day old rice works best))
2 eggs (beaten)
1 cup shredded carrots
1/2 cup frozen peas (thawed)
1/2 cup scallions (thinly sliced)
2 tablespoons vegetable oil
salt and pepper (to taste)
Chop your pork chops into small cubes. Place in bowl with 2 tablespoons each Hoisin sauce, soy sauce, and rice wine vinegar. Add in minced garlic and ginger. Season with salt and pepper and mix together to coat. Set aside.
Heat wok or skillet on high heat. Add 2 tablespoons vegetable oil and swirl it to coat the bottom of pan.
Add in the eggs to scramble. Remove from the pan and set aside when cooked.
Pour in your pork and sauce to the pan, stirring often so it cooks through evenly.
Add in your vegetables, stirring often to cook through.
Add in your rice, and remaining 2 tablespoons rice wine vinegar and soy sauce. Season with salt and pepper to taste.