In a medium saucepan over medium-low heat, add the oil, then add andouille, stirring now and then until lightly browned. Remove and set aside. Add onions, peppers, celery, and sweet potatoes to the skillet. Cook for about 5 to 8 minutes stirring occasionally, unitl vegetables are softened. Add kidney beans and corn and heat through. Remove all to a plate with a slotted spoon, leaaving any old/drippings behind.

There should be about 2 tablespoons of oil/drippings, if not add more oil. Increase heat to medium-high. Add already cooked rice and heat through, then allow to sit until slightly toasted on the bottom, turning once or twice with a spatula.

Turn heat down to medium-low, make a well in the center, and add the eggs. Allow to sit until eggs are almost totally cooked through, then chop up with spatula and incorporate them with the rice.

Sprinkle the oyster or hoisin sauce, soy sauce, Cajun spice, white pepper, and sesame oil over the rice. Gently fold rice to incorporate. Add the reserved vegetable/andouille mixture and fold again.

Finish the rice with a scoop of pulled pork on each serving. Drizzle barbecue sauce over pork or pass barbecue sauce so each individual may add as desired..