Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe is made with the left over pork from the Crusty Pork Tenderloin with Sweet Potatoes and Apples.

Ingredients Nutrition

Directions

  1. Scrape away and discard the topping from the pork.
  2. Cut the pork into thin strips and set aside.
  3. Heat sesame oil in a medium nonstick skillet over medium high heat. Add the scallions, celery and ginger. Stir fry until softened, about 2 minutes.
  4. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and red pepper. Stir fry until heat through, about 3 minutes.
  5. Transfer mixture to a warm serving bowl.
  6. Spray the same skillet with nonstick spray and set over medium high heat.
  7. Add egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through about 1 minute.
  8. Stir the egg into the rice mixture and serve.

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