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1
For the pork: Cut any silver skin off the pork.
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2
Using a small pointed knife, make numerous 1/2 deep punctures in pork to maximize absorption of marinade.
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3
Place water and pork seasoning pack in a large zip-lock bag.
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4
Mix to dissolve granules.
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5
Add pork.
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6
Marinate pork in the refrigerator for at least 2 hours.
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7
Preheat oven to 375 F. Remove pork and discard marinade.
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8
Place pork on a greased baking sheet and bake for about 30 minutes or until a thermometer inserted into the thickest part reads 145-150 F. Remove from oven and let it rest for 10 minutes.
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9
Cut pork into 1/4 to 1/2 cubes.
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10
Set aside
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11
Whisk eggs, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl.
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12
Preheat a large skillet on medium.
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13
Add 2 teaspoons oil.
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14
Add eggs and cook until the bottom is set.
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15
Turn over the eggs to cook the second side.
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16
Remove from heat and chop with a spatula to break into little pieces.
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17
Remove eggs from skillet.
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18
Set aside.
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19
Whisk soy sauce, molasses, and sesame oil in a small bowl until well blended.
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20
Set aside.
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21
Using the same skillet used for cooking eggs, preheat on medium.
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22
Add 1 tablespoon of vegetable or peanut oil.
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23
Add onion, ginger, and garlic and cook about 1 minute.
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24
Add pork, bean sprouts, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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25
Cook, stirring frequently for about 1 minute.
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26
Add rice, breaking up any lumps, then add sauce.
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27
Cook stirring frequently until hot.
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28
Serve!
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29
Note for the rice (if not using day-old cooked rice): Fill a medium saucepan with water.
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30
Cover and bring to a boil.
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31
Stir in 1 1/3 cup uncooked rice and boil for 12 to 15 minutes.
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32
You want the rice to be al dentewith a slight chew.
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33
Mine was perfect at 12 minutes.
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34
Drain in a fine mesh sieve and run under cool cold water until rice is cold.
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35
Thoroughly shake off excess water.
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36
Optional, pat dry with layers of paper towels.
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37
Set aside.
