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1
It takes exactly 45 minutes for me to make brown rice in my rice cooker and that is exactly enough time to whip up this entire dish.
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2
So I start that first and then move on to making the stir-fry.
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3
Just make as much rice as youd like, based on the number of folks you are serving.
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4
In a large bowl whisk together the egg whites and cornstarch.
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5
Add in the pork pieces, season with a couple pinches of kosher salt and a generous pinch of black pepper.
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6
Toss the pork in the egg white/cornstarch mixture and set off to the side.
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7
In a large skillet over medium-high heat, heat the oil.
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8
Once hot add in the sliced carrots, diced peppers and yellow onion.
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Stir and cook for 5-8 minutes.
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10
Remove the vegetables to a plate when they are slightly softened yet still firm.
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11
Add the pork into the same skillet and cook, undisturbed, for 4 minutes.
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12
Reduce the temperature to medium.
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13
Turn the pork and continue to cook for 10-12 minutes or until the pork is fully cooked.
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14
Add the vegetables back into the skillet along with the green onions, a cup of the homemade teriyaki sauce and a teaspoon and a half of the chili paste.
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15
Stir and let the sauce come up to a simmer.
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16
Once the sauce has reduced a little bit add in the fresh pineapple, stir and heat those through.
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17
Serve the spicy teriyaki pork over rice and spoon a little of the sauce over top.
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18
Sprinkle with green onions and enjoy!
