3 1/2 cups cooked long-grain rice (cooked without salt or fat), chilled
1/2 cup coarsely shredded carrot
1/3 cup thinly sliced green onions
How to Make It
Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned. Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.
Drizzle remaining 1 teaspoon oil around top of wok. Add snow peas; stir-fry 1 minute. Add rice and carrot; stir-fry 2 minutes. Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.
Oxmoor House Cooking Light Collection
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