Pork fried rice

7
6
6
Smartpoints value per serving
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
2
Difficulty
Easy
Day-old rice is drier and makes for the best fried rice. Simply boil the white rice for this recipe the night before and refrigerate it. If you're not planning ahead, then you can boil the rice just before making this recipe. Just spread the hot cooked rice on a baking sheet to cool (about 10 minutes) before using it. You can also substitute a chopped small onion for the scallions, if scallions aren’t a staple in your pantry. And for some extra flavor, add a tablespoon or two of chopped fresh cilantro or basil at the last minute right before serving.

Ingredients

cooked lean pork tenderloin

½ pound(s), reserved from Crusty Pork Tenderloin with Sweet Potato and Apple

dark sesame oil

1 tsp, Asian

uncooked scallion(s)

2 medium, thinly sliced

uncooked celery

1 rib(s), medium, thinly sliced

ginger root

1 tsp, fresh, peeled and grated

frozen peas and carrots

1 cup(s), thawed

cooked white rice

1 cup(s)

low sodium soy sauce

2 tsp

oyster sauce

1 tsp, bottled

red pepper flakes

tsp, or to taste

regular liquid egg substitute

¼ cup(s)

table salt

tsp

Instructions

  1. Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside.
  2. Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture to a warm serving bowl.
  3. Spray the same skillet with nonstick spray and set over medium-high heat. Add the egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through, about 1 minute. Stir the egg into the rice mixture and serve at once. Yields 1 3/4 cups per serving.

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