- Cooking Time: 8
- Servings: 4
- Preparation Time: 10-15
- 2 eggs, lightly beaten and a little oil or cooking spray
- 2 Tbsp. canola oil, divided
- 1 (1 lb.) pork tenderloin, cut into bite sized pieces
- 1 bunch green onions, sliced (greens and whites separated)
- 2 celery stalks, sliced
- 2 small carrots, sliced
- 4-5 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 knob of ginger, peeled & grated or minced
- 1/4 tsp. red pepper flakes
- 1/4 cup frozen peas
- 3-4 cups cold cooked brown rice (from 1 cup raw)
- 1 cup peapods, sliced
- 2-3 Tbsp. light soy sauce
- Heat a large pan or wok over medium heat and add a little oil or cooking spray. Add the eggs and swirl to coat the bottom of the pan. Cook the eggs without scrambling (so they look like a pancake). Remove from the pan and cut into pieces. Set aside.
- Add 2 tsp. of oil to the pan and increase the heat. Season the pork with salt and pepper, and then add to the hot oil. Cook for a minute before adding the white parts of the green onions (set the sliced green tops aside), celery, carrots, garlic, mushrooms, ginger and red pepper flakes. Stir fry for about 2 minutes or until vegetables are tender-crisp.
- Add the remaining 4 tsp. of oil to the pan. Add the rice, peapods and peas. Stir to coat with the oil and allow to warm through and start to get “fried” for a minute or two. Add the soy sauce and the egg you sliced earlier. Season to taste, and top with the sliced green onion tops.
NotesThis is a lighter version of your typical fried rice, using less oil, lean pork tenderloin, and brown rice.