Step 1

Toss the pork cubes with the salt and pepper. In a small bowl, stir tougher the soy sauce, oyster sauce, and sesame oil.

Step 2

Heat the oil in a large wok or large, sturdy skillet over high. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.

Step 3

Add 1/2 tablespoon oil to the wok. Add the bell pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.

Step 4

Remove the pan from the heat. Add the remaining 1/2 tablespoon oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.

Step 5

Add the butter, rice, and half of the green onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.

Step 6

Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.

Step 7

Add the remaining green onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the skillet. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.