Pork Fried Rice

Makes 6 servings

Pam

ingredients

2 c uncooked converted white rice
2 large eggs
whites from 2 large eggs
8 oz boneless pork loin, trimmed of visible fat, cut in thin 1/2 inch long strips
8 oz white mushrooms, sliced (3 cups)
6 scallions, chopped, white and green parts separated
2 c (10 oz) frozen green peas, thawed
1 can (8 oz) sliced water chestnuts, drained
1/2 c bottled stir-fry sauce

directions

Cook rice, let cool. Meanwhile whisk eggs and egg whites in small bowl until frothy. Coat a large nonstick skillet with Pam. Place over very low heat, add eggs, cover and cook 8 min or until almost set but not browned. Turn “pancake” over using a broad spatula and cook 2 min 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 - 4 min until no longer pink. Remove from pan. Add mushrooms and white parts of scallions. Cook, stirring often, 4 min or until mushrooms release their liquid and are tender. Stir in rice, egg strips, pork and remaining ingredients. Cook 5 min or until heated through.