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1
Heat the shredded pork, covered, in the microwave (for a few seconds) or oven (on low heat for a few minutes), whatevers easier, until its warm.
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2
Keep it covered and set aside.
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3
Combine the soy sauce, vinegar, Sriracha, sesame oil and sugar in a glass measure or small bowl and stir well to combine.
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4
Set aside.
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5
Have all the vegetables chopped and ready.
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6
Heat a wok (or large, deep skillet) over high heat until hot.
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7
Add 2 tablespoons of vegetable oil, heat for a few seconds, and pour in the beaten eggs.
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8
Quickly stir and scramble them for a minute or two, and just as they become cooked, remove them from the wok to a bowl and set aside.
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9
Heat 1 tablespoon of oil in the wok.
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10
Add onion, garlic, ginger, and asparagus, and stir-fry until the onion and asparagus are tender but still crisp, about 3 minutes.
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11
Add the peas and stir-fry another minute.
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12
Remove to a bowl and set aside.
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13
Heat 3 tablespoons of oil in the wok.
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14
Add all the rice to the wok, stir-frying and turning it for a couple of minutes, until the rice is hot and starting to get toasty.
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15
Add the pork, vegetables, and eggs to the rice, and then pour in the soy sauce mixture.
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16
Stir and turn well for 3 or 4 minutes, until everything is combined, hot, and good.
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17
Top with sliced green onions and a good show to watch.
