Best Ever Pork Fried Rice

• 2 tbsp Chinese barbecue sauce
• 1 tbsp hoisin sauce
• 1 lb pork tenderloin
• 1 tbsp peanut oil
• 2 None eggs, lightly beaten
• 2 tbsp sesame oil
• 8 None large shrimp, peeled and deveined, with tails intact
• 3 cloves garlic, crushed
• 1 piece (1 1/2 inches) fresh ginger, finely grated
• 1/2 cup canned baby corn, halved lengthwise
• 5 oz snow peas, trimmed
• 3 None green onions, thinly sliced
• 1 cup loosely packed cilantro leaves
• 4 cups cold cooked long-grain white rice
• 1 cup bean sprouts, trimmed
• 2 tbsp soy sauce

1. Combine the sauces in a medium bowl with pork. Cover and refrigerate for 2 hours or overnight.
2. Preheat the oven to 425u0b0F. Line a baking pan with parchment paper.
3. Drain the pork, reserving the marinade. Place the pork on the prepared pan. Roast for 20 mins or until just cooked through, brushing occasionally with the reserved marinade. Transfer the pork to a plate. Let stand, loosely covered with foil, 5 mins, then slice thinly.
4. Heat a wok or large skillet on medium heat. Add the peanut oil. Add the egg, swirling to cover the bottom of the wok; cook until just set. Remove from the pan. Roll the omelet tightly and slice thinly.
5. Heat the wok on high heat. Add the sesame oil, shrimp, garlic and ginger; stir-fry for 2 mins or until the shrimp just change color. Remove from the wok. Add the baby corn, snow peas and green onion; stir-fry for 2 mins or until just tender. Add half each of the omelet and cilantro, then the rice, bean sprouts, soy sauce and shrimp mixture. Stir-fry until heated through.
6. Serve the rice mixture in bowls. Top with the pork, remaining omelet and remaining cilantro.

barbecue sauce, hoisin sauce, pork tenderloin, peanut oil, eggs, sesame oil, shrimp, garlic, fresh ginger, baby corn, snow peas, green onions, cilantro, cold cooked, bean sprouts, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/36748 (may not work)