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Name: Snow Pea And Pork Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 tb Dry sherry; 2 c Onion; vertically sliced; 2 c Snow peas; 2 lg Egg white; 1 tb Low-sodium soy sauce; 1 lg Egg; 1/3 c Green Onions chopped; 8 oz Boned center-cut loin pork; 2 ts Dark sesame oil; divided; Vegetable cooking spray; 2 c Mushrooms sliced; 2 Garlic minced; 1 tb Fresh ginger; minced; 4 c Long-grain rice; cooked and; 1/4 ts Salt

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INGREDIENTS

1 tb Dry sherry
2 c Onion; vertically sliced
2 c Snow peas
2 lg Egg white
1 tb Low-sodium soy sauce
1 lg Egg
1/3 c Green Onions ; chopped
8 oz Boned center-cut loin pork
2 ts Dark sesame oil; divided
Vegetable cooking spray
2 c Mushrooms ; sliced
2 Garlic ; minced
1 tb Fresh ginger; minced
4 c Long-grain rice; cooked and
1/4 ts Salt

Servings

INSTRUCTIONS

1. Trim fat from pork chops; cut pork into 2" x 1/4" strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture. 2. Whisk egg whites and egg together. Scramble in a pan coated with cooking spray until done. Remove egg mixture from skillet and seet aside. 3. Heat 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 t. oil to skillet. Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger and garlic; stir-fry one minute. Remove onion mixture from skillet and keep warm. 4. Add 1 t. oil to skillet; add rice and cook one minute without stirring. Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions. Serving size: 2 cups. NOTES : I halved this with no problem--to "halve" the egg + egg whites, I used one whole large egg and no individual whites. Makes generous servings. Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade on Jan 15, 1999,

NOTES

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Snow Pea And Pork Fried Rice

1 tb Dry sherry
2 c Onion; vertically sliced
2 c Snow peas
2 lg Egg white
1 tb Low-sodium soy sauce
1 lg Egg
1/3 c Green Onions chopped
8 oz Boned center-cut loin pork
2 ts Dark sesame oil; divided
 Vegetable cooking spray
2 c Mushrooms sliced
2 Garlic minced
1 tb Fresh ginger; minced
4 c Long-grain rice; cooked and
1/4 ts Salt

1. Trim fat from pork chops; cut pork into 2" x 1/4" strips. Combine pork,  soy sauce, and sherry; cover and marinate in refrigerator 30 minutes.  Drain; discard sherry mixture.    2. Whisk egg whites and egg together. Scramble in a pan coated with cooking  spray until done. Remove egg mixture from skillet and seet aside.    3. Heat 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or  until done. Remove pork from skillet; keep warm. Add 1/2 t. oil to skillet.  Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger  and garlic; stir-fry one minute. Remove onion mixture from skillet and keep  warm.    4. Add 1 t. oil to skillet; add rice and cook one minute without stirring.  Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until  thoroughly heated. Sprinkle each serving with green onions.    Serving size: 2 cups.    NOTES : I halved this with no problem--to "halve" the egg + egg whites, I  used one whole large egg and no individual whites. Makes generous servings.    Recipe by: Cooking Light    Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Jan  15, 1999,

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Nutrition

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Serving Size: 1 Serving (196g)
Recipe Makes: 5 servings

Calories: 126
Calories from Fat: 16 (13%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.4g
Cholesterol 42.3mg		13 %
Sodium 134.4mg		5 %
Potassium 386.3mg		10 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 17.4g
Protein 10.2g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 126

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