Pork Fried Rice
- Total Time
Boil the white rice for this recipe the night before and refrigerate it—day-old rice is drier and makes better fried rice.
cooked lean pork tenderloin½ pound(s), reserved from Crusty Pork Tenderloin with Sweet Potato and Apple
dark sesame oil1 tsp, Asian
uncooked scallion(s)2 medium, thinly sliced
uncooked celery1 rib(s), medium, thinly sliced
ginger root1 tsp, fresh, peeled and grated
frozen peas and carrots1 cup(s), thawed
cooked white rice1 cup(s)
low sodium soy sauce2 tsp
oyster sauce1 tsp, bottled
red pepper flakes⅛ tsp, or to taste
regular liquid egg substitute¼ cup(s)
table salt⅛ tsp
- Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside.
- 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.
- 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.