Snow Pea and Pork Fried Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light 2000 Ingredients:
2 (4 ounce) boned center-cut loin pork chops |
1 tablespoon low-sodium soy sauce |
1 tablespoon dry sherry |
2 large egg whites |
1 large egg |
cooking spray |
2 teaspoons dark sesame oil, divided |
2 cups vertically sliced onions |
2 cups snow peas |
2 cups sliced mushrooms |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
4 cups cooked long-grain rice, chilled |
1/4 teaspoon salt |
1/3 cup chopped green onion |
Directions:
1. Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.
2. Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot.
3. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.
4. Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes.
5. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.
6. Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green onions.
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