📖 Instructions

1. First things first, cook your rice! Day-old rice is ideal for fried rice because it's drier and will fry up better, preventing a mushy disaster. If you're using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly while you prep the other ingredients. Don't skip this step, please!
2. Now, let's get that pork ready. Cut about 1 pound of pork tenderloin (or shoulder, if you prefer a bit more fat) into bite-sized cubes, roughly ½-inch each. In a bowl, toss the pork with 1 tablespoon of soy sauce, 1 teaspoon of ginger (freshly grated is best!), ½ teaspoon of garlic powder, and a pinch of white pepper. Let it marinate for at least 15 minutes – this is your flavor booster.
3. While the pork marinates, chop your veggies. You'll need about 1 cup of mixed vegetables. I love a combination of diced bell peppers (red, yellow, and orange for that carnival vibe!), carrots, peas, and some fresh pineapple chunks for extra sweetness and zing. Set these aside.
4. Time for the sauce! In a small bowl, whisk together ½ cup of pineapple juice, ¼ cup of rice vinegar, 2 tablespoons of soy sauce, 2 tablespoons of ketchup (yes, ketchup!), 1 tablespoon of brown sugar, and 1 tablespoon of cornstarch. The cornstarch is key for thickening, so don't leave it out. If you like a little heat, add a pinch of red pepper flakes.
5. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 5-7 minutes. Remove the pork from the wok and set aside.
6. In the same wok, add another tablespoon of vegetable oil. Add your chopped veggies and stir-fry until they're tender-crisp, about 3-5 minutes. Remember, you want a little bit of snap!
7. Push the veggies to one side of the wok. Add 2 eggs, lightly beaten, to the other side. Scramble the eggs until they're cooked, then mix them with the veggies.
8. Add the cooked rice to the wok and break it up with a spatula. Stir-fry everything together until the rice is heated through and evenly coated with the veggie and egg mixture, about 3-5 minutes. If it's too dry, a tiny splash of water can help.
9. Pour the sweet and sour sauce over the rice and veggies. Stir-fry until the sauce thickens and coats everything evenly, about 2-3 minutes. Make sure it's bubbly and delicious-looking!
10. Return the cooked pork to the wok and toss everything together. Give it a good mix so the pork gets coated in that amazing sauce.
11. Serve immediately, garnished with a sprinkle of sesame seeds and chopped green onions. Feel free to add extra pineapple chunks on top for a truly festive presentation. Enjoy every single bite of your Sweet and Sour Pork Fried Rice Carnival! You've earned it.