Pork Fried Rice

• 1 Tablespoon Sesame Oil, Divided
• 1 Tablespoon Olive Oil, Divided
• 2 whole Boneless Pork Chops
• 7 whole Cremini Mushrooms, Sliced
• 1 whole Shallot, Chopped
• 2 whole Green Onions, Sliced Plus More For Garnish
• 2 cloves Garlic, Minced
• 1 teaspoon Freshly Grated Ginger
• 3 cups Cooked Long Grain Rice
• 3 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Hoisin Sauce
• 1/2 cups Frozen Peas, Thawed
• 3 whole Eggs, Beaten
• 1 pinch Kosher Salt To Taste
• 1 pinch Ground Black Pepper To Taste

1. Heat 1/2 Tablespoon of sesame oil and 1/2 Tablespoon of olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, approximately 5-10 minutes, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.
2. In the same pan, add the remaining sesame oil and olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.
3. Add the chopped pork, cooked rice, soy sauce, hoisin sauce and thawed peas and stir to combine and heat everything through.
4. Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble them. Once the eggs are mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.
5. Garnish with sliced green onions, if desired.
6. Enjoy!

sesame oil, olive oil, chops, cremini mushrooms, shallot, green onions, garlic, freshly grated ginger, rice, soy sauce, hoisin sauce, frozen peas, eggs, kosher salt, ground black pepper

Taken from tastykitchen.com/recipes/sidedishes/pork-fried-rice-2/ (may not work)