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RDJ-- Snow Pea and Pork Fried Rice, 10-12-09
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RDJ Petite
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Oct 12, 2009 16:43 PDT
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Volume 12 Number 238
US Library of Congress ISSN: 1530-3292
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Snow Pea and Pork Fried Rice
2 (4-ounce) boned center-cut loin pork chops
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
2 large egg whites
1 large egg
Cooking spray
2 teaspoons dark sesame oil, divided
2 cups vertically sliced onion
2 cups snow peas
2 cups sliced mushrooms
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/4 teaspoon salt
1/3 cup chopped green onions
Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine
pork, soy sauce, and sherry; cover and marinate in refrigerator 30
minutes. Drain; discard sherry mixture.
Combine egg whites and egg in a medium bowl; stir well with a whisk.
Place a large nonstick skillet or wok coated with cooking spray over
medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg
is done. Remove egg mixture from skillet.
Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until
done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to
skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add
mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture
from skillet, and keep warm.
Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without
stirring. Stir in egg mixture, pork, onion mixture, and salt, and
stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with
about 1 tablespoon green onions. Yield: 5 servings.
CALORIES 345 (17% from fat); FAT 6.7g (sat 1.8g,mono 2.6g,poly 1.4g);
IRON 3.7mg; CHOLESTEROL 73mg; CALCIUM 67mg; CARBOHYDRATE 50.7g; SODIUM
236mg; PROTEIN 18.8g; FIBER 3.7g
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