Recipe from Cooking Light, July 2003. I've reduced the amounts of soy and hoisin sauce, because they are high in sodium. You could substitute regular cooked white rice, say 1 cup of rice cooked in 2 cups water. Also, feel free to use fresh chopped garlic and ginger if you don't have the bottled kind.
1. Cook rice according to package directions; omit salt. Drain well; set aside.
2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoon oil in a large nonstick skillet over medium-high heat. Add pork; saute 3 minutes or until done. Remove from pan; keep warm.
3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspooon ginger; saute 30 seconds. Add rice, soy sauce, hoisin sauce and vinegar. Cook 2 minutes, stirring constantly. Stir in pork, cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.