Pork Fried Rice

I roasted a pork tenderloin with a ginger-dijon glaze last Friday night and we only ate half of it.  So, I used the leftovers to make Pork Fried Rice on Monday night.  First I boiled a cup of basmati rice in chicken stock according to the directions and then shredded all of the leftover pork.  Had I been thinking ahead, I would have shredded the pork on Friday night when it was still warm. It would have shredded much easier. I sauteed some diced carrots and some celery for a few minutes.  I usually don't use celery in fried rice, but I had 1 stalk sitting in my fridge asking me to use it.  I added peas, minced garlic, and grated ginger.  BE CAREFUL when grating ginger - I grated my finger twice in 4 days grating ginger!!!  I added the shredded pork and about 2 tablespoons of chili-garlic sauce.  I like my fried rice spicy, but you can use less if you like.  After this was all mixed, I transferred it to a bowl.  I added 2 tablespoons of butter to my wok and scrambled an egg.  I added the prepared rice and douced it with low sodium soy sauce.  I added the pork and veggies back in, stirred it up, and we enjoyed!!