Low fat pork fried rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked converted white rice |
| 2 | larges | Eggs |
| Whites from 2 large eggs | ||
| 8 | ounces | Boneless pork loin--fat removed; 1/2 inch strips |
| 8 | ounces | White mushrooms ( 3 cups); sliced |
| 6 | Scallions white and green parts separated; chopped | |
| 2 | cups | (10 ounces) frozen green peas; thawed |
| 1 | can | (8 ounce) sliced water chestnuts; drained |
| ½ | cup | Bottled stir-fry sauce |
Directions
Cook rice as directed on package, let cool. Meanwhile whisk eggs and egg whites in a small bowl until frothy. Coat a large nonstick skillet with nonstick cooking spray. Place over very low heat add eggs, cover and cook 8 minutes or until almost set but not browned. Turn pancake over using a broad spatula and cook 2 minutes longer or until cooked through. Remove to a cutting board, cool, then cut in strips. Cool skillet, spray again and place over medium-high heat. Add pork and stir 3 to 4 minutes until no longer pink. Remove from pan. Add mushrooms and white parts of scallions.
Cook, stirring often, 4 minutes or until mushrooms release their liquid and are tender. Stir in rice, egg strips,pork and remaining ingredients. Cook 5 minutes or until heated through.
NOTES : 398 calories per serving with 4 grams fat...
Recipe by: Woman's Day
Posted to recipelu-digest Volume 01 Number 446 by ctlindab@... on Jan 4, 1998