In a bowl, mix together 2 teaspoons of the soy sauce, the brown sugar, cornstarch, and the baking soda in a bowl. Mix in the pork bites. Cover and let stand, at room temperature for 15 minutes. Then place in the refrigerator for one hour for marinating.
In a separate bowl, whisk together the stir-fry sauce, remaining soy sauce, Sherry, ketchup, salt, and pepper.
Prepare rice to box suggestions.
Remove all water from the rice, draining in a colander if necessary.
In a 12-inch, nonstick skillet, heat 1 Tablespoon of the vegetable oil till very hot.
Add the pork bites, in a single layer; making sure it sizzles when it hits the pan. Discard any remaining marinating sauce.
Cook the pork for two minutes without moving it at all, then flip the individual pieces, to form a brown crust on all sides.
Once all the pork is browned, remove from the pan and tent with foil.
Return the skillet to medium-high heat. Add 1 Tablespoon of vegetable oil. Add the eggs. Once the eggs set (about 30 seconds) stir with a rubber spatula. Move the eggs to one side of the pan, add the remaining Tablespoon of oil to the empty side of the pan and add the scallions and garlic to that side.
Saute the scallions and garlic for 40 seconds, till you can smell the garlic.
Add the cooked rice and begin to incorporate the eggs, rice, scallions, and garlic together.
Stir in the peas and the stir-fry sauce mixture.
Add the pork. Cook for approximately 3 minutes or until everything is heated thoroughly.