| 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 ctlindab@mail1.nai.net on
Jan 4, 1998
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