Snow Pea-and-Pork Fried Rice

Snow Pea-and-Pork Fried Rice Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
This easy pork stir-fry recipe is filled with lean pork, fresh vegetables and rice and makes a great one-dish meal for busy weeknights. If you don't want to use the sherry, just leave it out and use 1 tablespoons of water.


5 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 345
Caloriesfromfat 17 %
Fat 6.7 g
Satfat 1.8 g
Monofat 2.6 g
Polyfat 1.4 g
Protein 18.8 g
Carbohydrate 50.7 g
Fiber 3.7 g
Cholesterol 73 mg
Iron 3.7 mg
Sodium 236 mg
Calcium 67 mg


2 (4-ounce) boned center-cut loin pork chops
1 tablespoon low-sodium soy sauce
1 tablespoon dry sherry
2 large egg whites
1 large egg
Cooking spray
2 teaspoons dark sesame oil, divided
2 cups vertically sliced onion
2 cups snow peas
2 cups sliced mushrooms
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups cooked long-grain rice, chilled
1/4 teaspoon salt
1/3 cup chopped green onions


Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.

Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.

Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.

Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green onions.


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