1 pound pork shoulder, boneless, 1-inch dice
1 cup light soy sauce
1 cup hoisin sauce
3 tablespoons sugar
2 tablespoons canola oil
3 tablespoons sesame oil
1 cup diced yellow onion
½ cup diced carrot
½ cup diced celery
4 cloves garlic, minced
2 eggs
½ cup frozen peas
6 cups day-old cooked white rice
2 tablespoons rice wine vinegar
½ cup sliced green onion
Add pork to a 6-quart slow cooker.
In a mixing bowl, combine soy sauce, hoisin sauce and sugar. Pour into slow cooker and mix.
Cook on low for 6 hours.
Meanwhile, heat a large saute pan to medium high. Add canola oil and sesame oil. When the oil gets hot, saute yellow onion, carrot and celery for 3 minutes. Add garlic and saute for one minute. Add eggs and scramble.
Add peas, rice, rice wine vinegar and green onions. Heat through while stirring.
Once pork is cooked, add fried rice the to slow cooker. Mix with pork until incorporated. Serve.