Recipe

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• 1/4 cup low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 8 oz ground pork
• 4 small chinese sausages, thinly sliced (see note )
• 2 tbsp canola oil
• 1/2 tsp sesame oil
• 1/3 cup green onion, sliced
• 1 tbsp fresh ginger, grated
• 3 -4 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 4 cups cold cooked jasmine rice
• 1 egg, beaten
• 1/4 cup cilantro leaf
• 2 tsp sesame seeds
• 1/2 cup fresh pineapple, finely diced

• 1 In a small bowl, whisk the soy sauce with the hoisin and vinegar.
• 2 Heat a wok or large skillet to medium-high. Brown the pork and remove with a slotted spoon.
• 3 Next, brown the Chinese sausages (careful - they burn quickly!). Remove from the pan with slotted spoon and set aside.
• 4 Add the oils and the onion, ginger, garlic and pepper, and cook until it just starts to brown.
• 5 Return pork and sausages to pan. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots.
• 6 Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed.
• 7 Push the rice to one side of the pan, add the egg and scramble.
• 8 . Stir in the cilantro, sesame seeds and pineapple.