Low fat pork fried rice

Yield: 6 Servings

Measure Ingredient
2 cups Uncooked converted white rice
2 larges Eggs
\N \N Whites from 2 large eggs
8 ounces Boneless pork loin--fat removed; 1/2 inch strips
8 ounces White mushrooms ( 3 cups); sliced
6 \N 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

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

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