• 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

1. 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.
2. 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.
3. 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.

This is a lighter version of your typical fried rice, using less oil, lean pork tenderloin, and brown rice.