Combine pork, 2 tsp soy, sugar, cornstarch, and soda in bowl. Let sit min 15 min or cover and refrigerate for 1 hour. in separate bowl, combine oyster, sherry, ketchup, salt, pepper, and remaining soy; set aside.
Meanwhile, 3 cups water to boil- lg saucepan. Add rice and cook, stirring occasionally, till just cooked through and tender- 12 min. Drain rice in fine mesh strainer or colander.
1 Tbls oil in 12 in non stick skillet- high heat till smoking. add pork in single layer, cook, without stirring till browned, about 2 min. Stir pork and continue cooking, stirring, till dark brown all sides- about 3 min. Transfer to clean bowl.
Heat 1 Tbls oil in now empty skillet- high heat- till shimmering, add eggs and stir till set but still wet- about 15 sec. Push eggs to one side, add remaining 1 Tbls oil, scallion whites, and garlic to empty side. cook till fragrant- about 15 sec.
Add rice, stir to break up clumps and any large egg clumps. cook till rice sizzles and pop loudly, about 3 min. Stir in peas, oyster sauce, pork and scallion greens and cook, stirring constantly, till combined- about 2 min.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 317 (65%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 17.9g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 118.8mg||37 %|
|Sodium 115.8mg||4 %|
|Potassium 505.4mg||13 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 29.3g|
|Protein 13.6g||19 %|
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Calories per serving: 490
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