Take pork tenderloin and rub all over with the olive oil. Sprinkle with the garlic powder. Cook in 400°F oven for approximately 35 minutes. Allow to rest for 15-20 minutes. Cut into bite sized pieces. [NOTE: When I make this dish, I make 2 one pound pork tenderloins. One we eat for dinner, the next I use the following night to make this dish!]
Heat 1 Tablespoon of the Vegetable/Canola oil in a wok or fry pan. Add chopped onions and carrots and stir fry until the onions turn a nice brown color and the carrots are soft (about 8-10 minutes). Remove them from the wok.
Allow wok to cool slightly.
Scramble egg with 1/4 tsp soy and 1/4 tsp vegetable/canola oil. Set aside.
Add 1/2 tsp vegetable/canola oil to the wok (swirl to coat). Add egg mixture. Swirl egg until egg sets against wok. When egg is cooked on the one side, flip and cook on the other side briefly. Remove egg from wok and chop into small pieces.
Add 1 Tbsp vegetable/canola oil to the wok. Add the diced pork, peas, minced garlic and the carrot/onion mixture. Stir fry for approximately 3 minutes.
Add rice and green onions (mixing well). Cook for approximately 3 minutes.
Add 4 Tbsp (or more) of soy sauce and chopped egg to the wok and fold in.
*Kikkoman Soy Sauce (brewed in Walworth, WI) is safe for PN/TN/Sesame allergic. NOTE: It must say brewed in Walworth, WI on the back.
Most soy sauce contains wheat/gluten. To avoid wheat/gluten, use a gluten-free soy sauce.
If avoiding soy, coconut aminos can be substituted for the soy sauce.