| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Rice | 6 | Servings | |
INGREDIENTS
| 2 | c | Uncooked converted white rice |
| 2 | lg | Eggs |
| Whites from 2 large eggs | ||
| 8 | oz | Boneless pork loin–fat removed; 1/2 inch strips |
| 8 | oz | White mushrooms ( 3 cups); sliced |
| 6 | Scallions white and green parts separated; chopped | |
| 2 | c | (10 ounces) frozen green peas; thawed |
| 1 | cn | (8 ounce) sliced water chestnuts; drained |
| 1/2 | c | Bottled stir-fry sauce |
INSTRUCTIONS
Cook rice as directed on package, let cool. Meanwhile whisk eggs and egg whites in a small bowl until frothy. Coat a large nonstick skillet with nonstick cooking spray. Place over very low heat add eggs, cover and cook 8 minutes or until almost set but not browned. Turn pancake over using a broad spatula and cook 2 minutes longer or until cooked through. Remove to a cutting board, cool, then cut in strips. Cool skillet, spray again and place over medium-high heat. Add pork and stir 3 to 4 minutes until no longer pink. Remove from pan. Add mushrooms and white parts of scallions. Cook, stirring often, 4 minutes or until mushrooms release their liquid and are tender. Stir in rice, egg strips,pork and remaining ingredients. Cook 5 minutes or until heated through. NOTES : 398 calories per serving with 4 grams fat... Recipe by: Woman's Day Posted to recipelu-digest Volume 01 Number 446 by [email protected] on Jan 4, 1998
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