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Pork Fried Rice
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1 tbsp. salad oil
Eggs substitute equal to 2 eggs
1 clove garlic, minced or pressed
1/2 tsp. minced fresh ginger
1/2 c. chopped onion
1/2 c. tender chop suey pork cut into 1/4” cubes, trim off any fat
1/2 c. fresh mushrooms, sliced
1/2 c. fresh pre-cooked peas, drained or frozen peas, thawed and drained
1/2 c. fresh pre-cooked corn drained or frozen corn, thawed and drained
1/2 c. fat-free-sodium chicken broth or bouillon
2 tbsp. reduced-sodium soy sauce
3 c. cooked white rice, cooled, preferably made the day before
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Heat half the oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add eggs; cook and stir until eggs are set. Transfer to another bowl and break up the cooked eggs into smaller pieces. Wipe out the pan and heat the remaining oil in the pan over medium-high heat. When oil is hot, add and sauté garlic, ginger and onion. Add pork and stir-fry until pork is browned; about 5 minutes.
Add mushrooms, peas, corn and 1/4 c. of the broth to pan; stir-fry until liquid has evaporated; about 2 minutes. Add remaining 1/4 c. broth, soy sauce, eggs and rice. Stir-fry until rice is heated through. Makes 6 servings.
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