Pork Fried Rice Recipe

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.