Snow pea and pork fried rice

5 servings

Ingredients

Quantity Ingredient
8 ounces Boned center-cut loin pork chops
1 tablespoon Low-sodium soy sauce
1 tablespoon Dry sherry
2 larges Egg white
1 large Egg
Vegetable cooking spray
2 teaspoons Dark sesame oil; divided
2 cups Onion; vertically sliced
2 cups Snow peas
2 cups Sliced mushrooms
1 tablespoon Fresh ginger; minced
2 Garlic cloves; minced
4 cups Long-grain rice; cooked and chilled
¼ teaspoon Salt
⅓ cup Chopped green onions

Directions

1. Trim fat from pork chops; cut pork into 2" x ¼" strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes.

Drain; discard sherry mixture.

2. Whisk egg whites and egg together. Scramble in a pan coated with cooking spray until done. Remove egg mixture from skillet and seet aside.

3. Heat ½ t. oil in a large skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add ½ t. oil to skillet.

Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger and garlic; stir-fry one minute. Remove onion mixture from skillet and keep warm.

4. Add 1 t. oil to skillet; add rice and cook one minute without stirring.

Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions.

Serving size: 2 cups.

NOTES : I halved this with no problem--to "halve" the egg + egg whites, I used one whole large egg and no individual whites. Makes generous servings.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Diana Slade <dianaslade@...> on Jan 15, 1999, converted by MM_Buster v2.0l.

Related recipes