First, make the pork marinade. Add the honey, soy sauce, minced garlic, and siracha and mix until all of the honey is dissolved.
Pour 1/2-2/3 of the marinade into a ziplock bag with the pork and let marinate overnight. Save the rest of the marinade for the rice.
Fried Rice
Remove the pork from the marinade, discarding whatever is left in the bag. Cook the pork over medium-high heat in a large skillet until it’s cooked through (reached an internal temperature of 145F).
While the pork is cooking prepare your eggs. Whisk the eggs together with the black pepper and set aside until the pork is done.
Cut the cooked pork into small 1cmx1cm cubes and return to pan. Add the peas and carrots, mix, and move to the side of the pan.
Pour the scrambled eggs in and cook, mixing frequently until eggs are fully cooked. Add the rice and mix everything in the pan together.
Add 1/4 cup of the marinade that you set aside that was not used on the meat. Mix everything together and taste. Continue adding marinade until you are happy with the flavor of the fried rice, and cook until all of the vegetables are thawed and warm. Serve and enjoy!