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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is made with the left over pork from the Crusty Pork Tenderloin with Sweet Potatoes and Apples. Ingredients:
1/2 lb reserved cooked pork, from crusty pork tenderloin with sweet potato and apples |
1 teaspoon dark sesame oil |
2 scallions, thinly sliced |
1 celery, thinly sliced |
1 teaspoon fresh ginger, peeled and grated |
1 cup frozen peas and carrot, thawed |
1 cup cooked white rice |
2 teaspoons soy sauce |
1 teaspoon oyster sauce |
1 pinch crushed red pepper flakes |
1/4 cup fat free egg substitute |
1/8 teaspoon salt |
Directions:
1. Scrape away and discard the topping from the pork.
2. Cut the pork into thin strips and set aside.
3. Heat sesame oil in a medium nonstick skillet over medium high heat. Add the scallions, celery and ginger. Stir fry until softened, about 2 minutes.
4. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and red pepper. Stir fry until heat through, about 3 minutes.
5. Transfer mixture to a warm serving bowl.
6. Spray the same skillet with nonstick spray and set over medium high heat.
7. Add egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through about 1 minute.
8. Stir the egg into the rice mixture and serve.
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