Title: Snow Pea And Pork Fried Rice
Categories: Pork
Yield: 5 servings

8 oz Boned center-cut loin pork
-chops
1 tb Low-sodium soy sauce
1 tb Dry sherry
2 lg Egg white
1 lg Egg
Vegetable cooking spray
2 ts Dark sesame oil; divided
2 c Onion; vertically sliced
2 c Snow peas
2 c Sliced mushrooms
1 tb Fresh ginger; minced
2 Garlic cloves; minced
4 c Long-grain rice; cooked and
-chilled
1/4 ts Salt
1/3 c Chopped green onions

1. Trim fat from pork chops; cut pork into 2" x 1/4" 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 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or
until done. Remove pork from skillet; keep warm. Add 1/2 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 on Jan
15, 1999, converted by MM_Buster v2.0l.