Pork and vegetable fried rice
Uncooked lean pork tenderloin
½ pound(s), cut into 1⁄4-inch dice
2 tsp, fresh, peeled and minced
1 medium clove(s), minced
Dark sesame oil
6 medium, thinly sliced diagonally
1 medium, cut into 1⁄4-inch dice
1 large, lightly beaten
Cooked white rice
2 cup(s), cold
Low sodium soy sauce
Frozen green peas
- Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
- Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
- Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.