Thaw frozen veggies. If using fresh, steam in wok until crisp / tender and set aside. Season ground pork with Cajun spice and saute with 2 tsp. canola oil until just done, set aside. In the same pan, scramble 2 eggs, set aside.
Heat a large wok to very hot, add 2 TBS oil, when shimmering, add rice; chopping and stirring with wooden spoon until broken up and evenly covered with oil.
Add veggies and stir fry until heated through. Add cooked meat, soy sauce and sugar and continue to cook and toss until well incorporated. Lightly beat two raw eggs and add to rice, stirring to coat evenly – cooking 1-2 minutes. Season to taste with soy sauce, salt and white pepper.
Add scrambled eggs and toss. Drizzle with sesame oil and serve hot.
* Note: This recipe can be made with leftover meats as well, chop finely and warm slightly before adding. Also delicious with chopped hot chiles or Chinese Chile oil added at the beginning of cooking.
