Szechuan Pork Fried Rice
|Pork tenderloin||3⁄4 Pound|
|Vegetable cooking spray||1|
|Peanut oil||2 Teaspoon, divided|
|Peeled minced gingerroot||1 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Low sodium soy sauce||3 Tablespoon|
|Cooked long grain rice||3 1⁄2 Cup (56 tbs), chilled (Cooked Without Salt Or Fat)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄3 Cup (5.33 tbs)|
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.