Sriracha Fried Rice

Since we bought that bottle of sriracha sauce(which I had never had before Raymond made his Orange Sriracha Chicken Skewers the other night) I have been wanting to use it more. I really like spicy food, I never used to, but Ray isnt a HUGE fan of it, he's getting better though. Anyways, I found this recipe for Sriracha Fried Rice on Passports & Pancakes so we decided to try it and kind of made it our own. I has pineapple, edamame and pork in it. It turned our reeeeeeally well and we both loved it, so hope you like it as much as we did :)

Sriracha Fried Rice

Ingredients

• 1 1/2 cup brown rice, uncooked
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cups baby carrots, chopped
• 2 eggs
• 7 green onions, white and light green parts only, sliced
• 1 1/4 cup pineapple, finely chopped
• 1 cup shelled edamame
• 4 tablespoons low-sodium soy sauce
• 3 tablespoons sriracha
• 1 tablespoon sesame seeds
• 3 boneless pork chops
• marinated in a mix of 1 minced garlic clove, salt and pepper, olive oil, sriracha and soy sauce(we didnt measure any of this but make sure there's enough to soak the pork) 
• Marinate while the rice is cooking

Directions

• Cook the rice according to instructions and set aside
• In a deep skillet, heat the olive oil on medium to medium high
• Cut the marinated pork into small chunks and place in the pan to start cooking
• When the pork is almost done, add the onions and carrots and cook until the pork is done(about 5 minutes more)
• If there's any liquid pooling in the skillet, drain as much out as you can and then crack both eggs into skillet and mix up covering the pork/onions/carrots and cook until egg is done(a few minutes)
• Add in the rice, pineapple and edamame and mix together
• Add the soy sauce and sriracha and mix to coat all the rice
• Add the sesame seeds and mix
• You can continue to cook the rice for a little and turn the heat up to medium-high to high and let the rice get a little crispy
• Serve and enjoy!