Pork fried rice
Cooked lean pork tenderloin
½ pound(s), reserved from Crusty Pork Tenderloin with Sweet Potato and Apple
Dark sesame oil
1 tsp, Asian
2 medium, thinly sliced
1 rib(s), medium, chopped
1 tsp, fresh, peeled and grated
Frozen peas and carrots
1 cup(s), thawed, you can also use 1/2 cup each of fresh peas and chopped carrots and
Cooked white rice
Low sodium soy sauce
1 tsp, bottled
Red pepper flakes
⅛ tsp, or to taste
1 item(s), large, lightly beaten
- 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.