Recipe: Pork Fried Rice

 

 

 

1.5 lb pork tenderloin, cut into strips
(½ t pepper, 1 T sesame oil)
1 c diced carrots
½ c chopped onion
3 green onions, chopped
(1 T RF margarine, 2 eggs, lightly beaten)
3 c long-grain rice, cooked and chilled
1 c frozen peas, thawed
(¼ c soy sauce)
5 count package vegetable egg rolls
Sprinkle pork with pepper. Heat 1 ½ t oil in a large skillet over
medium. Add pork; cook until done, and remove. Add 1 ½ t oil
to skillet; cook carrots and onion until tender. Stir in green
onions; cook 1 min. Remove. Melt margarine in skillet; add
eggs. Cook 1 minute or until thickened and moist. Add pork,
carrot mixture, rice and peas. Cook 3 minutes or until heated
through. Stir in soy sauce.
Bake egg rolls according to package directions.