Pork Fried Rice - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 pound Pork Chop (boneless, finely diced)
• 2 Tablespoons Hoisin Sauce (divided)
• 1 ⁄ 4 cup Soy Sauce (divided)
• 4 Tablespoons Unsalted Butter (divided)
• 1 teaspoon Sesame Oil
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Fresh Ginger (minced, about 1” of the root)
• 3 cloves Garlic (minced)
• 1 Carrot (medium-sized), small dice
• 1 Onion (small-sized), small dice
• 5 Radishs (divided)
• 1 bunch Radish Leaves (optional if you bought radishes without leaves)
• 1 cup Sugar Snap Peas
• 2 cups Edamame (frozen)
• 2 Eggs
• 4 cups White Rice (cooked and cooled, ideally overnight)
• 1 Tablespoon Sriracha (to taste for serving)