Pork Fried Rice

Back to it after getting the dog threw off both my cooking and my noting of it...

Pork Chops
Soy Sauce
Fish Sauce
Oyster Sauce
1 TB Sesame Oil
Ground Ginger
Brown Sugar
Red pepper flakes
Instant Brown Rice
1/4 cup Chopped Scallions
1 Tsp grated Ginger
2 cloves minced Garlic
2 cups chopped Pineapple
2 Eggs, lightly beaten
1 Red Pepper, diced
3 TB Peanut Oil

I cobbled this together from a couple of different recipes I looked at, with the basic formula coming from Bittman's How to Cook Everything. I made a marinade with 2 TB soy sauce, a dash of fish sauce, 1 TB sesame oil, some red pepper flakes, and about a TB of ground ginger, and let the pork sit for a little while. I roasted it at 375 for 45 min to an hour, checking it periodically to flip and baste, while it got good and crisped. When it cooled, I shredded it.

Prepare the rice according to the packaging. Mix a sauce with 2 TB soy, 1 TB oyster sauce, dash fish sauce, red pepper flakes, and about 1 TB brown sugar. Heat the oil in a wok on high (though you may need to put the heat down a bit - it started spitting all over the kitchen), then sautee the garlic, ginger, and scallion for a couple of minutes. Add the pepper and sautee for a minute. Put the heat to medium high, add pork and rice, and stir fry for a couple of minutes. Add the pineapple and stir for a minute. Make a hole in the middle and add the egg, scrambling it until cooked and then mixing it into the rice. Cook for a minute, stir in sauce, and serve.

We ate tons, and only had 2 leftover servings, but probably could have gotten 3 out of it if we'd not been so hungry...

Note: The rice had way too much moisture content - everything I looked at recommended using day old rice, but I tried to go the instant route. I'd do the day old route next time, or try to cook the rice with less water.