Pineapple Pork Fried Rice

1 egg
2 egg whites
2 teaspoons canola oil plus 1 tablespoon, divided
1 pound pork tenderloin, cut into bite-size pieces
1 cup chopped fresh pineapple
1/2 cup thinly sliced carrot (1 medium)
1/2 cup thinly bias-sliced celery (1 stalk)
1/2 cup sliced scallions (4)
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 cups cooked jasmine rice
3 tablespoons reduced-sodium soy sauce

Directions

1. Beat together egg and egg whites in a small bowl; set aside. Heat 2 teaspoons oil over medium-high heat in a very large skillet or wok. Add pork. Stir-fry 3 to 5 minutes or until the pork is no longer pink. Remove the pork from the skillet; set aside.
2. Add the remaining 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, scallions, and ginger; stir-fry 3 to 4 minutes or until the vegetables are tender. Add garlic; stir-fry 30 seconds more. Add the egg mixture; let stand 5 to 10 seconds or until the egg sets on bottom but remains runny on top. Add cooked rice. Turn and toss mixture continuously 1 minute. Stir in the cooked pork, the peas, soy sauce, and cilantro; heat through. Serve immediately.