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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Whenever we have pork roast leftovers. I like to use them up in this speedy stir-fry.—Joyce Kramer, Donalsonville, Georgia Ingredients:
2 tablespoons canola oil |
2 eggs, lightly beaten |
1-1/2 cups cubed cooked pork |
1/2 cup chopped onion |
1/2 cup canned bean sprouts |
4 cups cooked long grain rice |
1/2 cup chicken broth |
2 tablespoons soy sauce |
2 green onions, sliced |
1/2 teaspoon sugar |
1/4 teaspoon 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 simmer 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: 4 servings.
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