Soy-glazed Pork with Quick-fried Rice

• 2 pork tenderloins (10 to 12 ounces each), or 4 (6-ounce) center-cut pork chops
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon minced or grated ginger
• 1 teaspoon sambal oelek (or other red chile paste)
• 1/2 teaspoon 5-spice powder
• 2 teaspoons canola, peanut, or olive oil, plus 1 tablespoon for cooking pork
• Quick-fried Rice
• 2 teaspoons canola, peanut, or olive oil
• 2 eggs, lightly beaten with a fork
• Salt
• 1 medium carrot, split in half lengthwise and cut thinly on a diagonal
• 1 cup cabbage, spinach, bok choy, or other greens, thinly sliced
• 2 garlic cloves, minced
• 3 cups cooked white rice
• 1 bunch scallions (white and green parts), thinly sliced
• 2 tablespoons soy sauce
• Sesame oil, as desired
• Pepper

1. Use paper towels to pat the pork dry.
2. Mix the other ingredients in a small bowl, then brush the pork generously with the marinade.
3. Marinate pork at least 1/2 hour (or up to 12 hours) in the refrigerator.
4. Meanwhile, make Quick-fried Rice.
5. To cook the pork, preheat the oven to 375F.
6. Use paper towels to pat the pork dry of excess marinade.
7. Heat the oil in a large ovenproof skillet over high heat until shimmering (almost smoking), then add the pork and reduce the heat to medium-high.
8. Sear the pork on all sides (or both sides for chops), then baste with marinade and place the pan in the oven.
9. Cook about 10 minutes, turning once and basting generously with marinade (which will probably bubble and blacken a little because of the honey).
10. The chops will probably cook faster than the tenderloin, depending on how thick they are.
11. Remove from the oven and tent the pork in aluminum foil until ready to serve, then slice and serve alongside Quick-fried Rice.
12. Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.
13. Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set.
14. Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.
15. Coarsely chop the eggs and set aside.
16. Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium.
17. Simmer the carrot for about 3 minutes, until tender-crisp.
18. Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.
19. When the greens are wilted, add the rice and eggs and stir over medium-high heat.
20. Stir in the scallions and soy sauce and a drop or two of sesame oil.
21. Taste and adjust seasoning with salt and pepper.

pork, honey, soy sauce, garlic, ginger, sambal oelek, canola, rice, canola, eggs, salt, carrot, cabbage, garlic, white rice, scallions, soy sauce, sesame oil, pepper

Taken from www.epicurious.com/recipes/food/views/soy-glazed-pork-with-quick-fried-rice-383530 (may not work)