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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Field editor Joyce Kramer writes from Donalsonville, Georgia, âWe love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.â Ingredients:
1 tablespoon canola oil |
1 egg, lightly beaten |
3/4 cup cubed cooked pork |
1/4 cup finely chopped onion |
1/4 cup canned bean sprouts |
2 cups cold cooked long grain rice |
1/4 cup chicken broth |
1 tablespoon reduced-sodium soy sauce |
1 green onion, sliced |
1/4 teaspoon sugar |
dash pepper |
Directions:
1. In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm.
2. In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through.
3. Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper. Yield: 2 servings.
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