1In medium bowl, combine 1/4 cup each of the soy sauce and oyster sauce, and 1 tablespoon each of the ginger, garlic, and sesame oil. Add pork tenderloin; turn to coat. Cover and refrigerate for 1 to 4 hours.
2Remove pork from marinade, but do not discard marinade. Heat grill to medium-high, and grill pork, directly over coals about 20 minutes or until an instant-read thermometer registers 145 degrees F when inserted in center.
3Heat remaining marinade to 165 degrees Fahrenheit and use to baste meat as it cooks. During the last 5 minutes of grilling, glaze both sides of tenderloin with sweet-and-sour sauce and let finish cooking while sauce caramelizes on meat. Transfer tenderloin to cutting board and let stand for 5 minutes. Cut tenderloin into 1/2-inch-thick slices.
4Heat olive oil wok or very large skillet over high heat until oil almost begins to smoke. Add remaining 1 tablespoon ginger, and all vegetables except garlic. Cook and stir for 3 minutes, or until vegetables are crisp-tender. Push vegetables from center of wok or skillet, then add garlic the center. Cook and stir about 30 seconds. Before garlic browns, add rice and quickly combine with vegetables so rice does not stick to sides of wok or pan.
5Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Once cooked, add remaining 1/4 cup soy sauce, 1 tablespoon sesame oil and 1/4 cup oyster sauce. Mix thoroughly; then add pork.
6Garnish with green onions and sesame seeds.