Step 1:
Pre-heat oven to 425°.
Step 2:
In a medium sized pot over medium heat, melt butter. Add diced onion and cook until it starts to tenderize it starts to turn translucent, then add rice and stir to coat rice in fat. Add 3 cups of water, 1 T salt and Bay Leaf. Cover pot, turn heat down to medium low and simmer rice until tender. Remove from heat.
Step 3:
Cut Pork tenderloin into chunks. Over medium high heat, add 1 T of oil to a wide pan. Season meat with salt and 1 tsp ground ginger, add pork to pan and let it brown – 3-4 minutes.
Step 4:
Flip meat over to brown on the other side. Pour 2 T of Teriyaki sauce over it, making sure pork is well coated. Remove from the pan and reserve until rice is finished.
Step 5:
In a large skillet on medium high heat, add 1 T of canola oil, pour in egg and stir until eggs cook. Remove cooked eggs and reserve.
Step 6:
Add additional 1 T of canola oil, garlic and ½ tsp ground ginger. Cook 30 seconds, until you can smell garlic and ginger strongly.
Step 7:
Add cooked rice, peas and carrots and cooked eggs to pan. Stir to coat in oil and mix eggs in, let it cook 2-3 minutes until rice starts to brown slightly and dry out. Stir again and cook for 2-3 additional minutes, then add 2 T of Teriyaki sauce to rice mixture. Taste, season with salt as needed.
Step 8:
Put stir-fried rice on plate, top with pork.
