Pork Fried Rice
- 3/4 pound pork tenderloin, diced into bite-size pieces
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon crushed garlic
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 5 green onions, sliced
- 1 carrot, shredded
- 1 (10-ounce) box frozen peas
- 2 cups cooked brown rice, chilled
- 1/2 cup egg substitute
In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix well.
Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from the wok, set aside, and keep warm.
Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions, and cook for about 3 minutes, or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute, stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm.
Recipe courtesy Juan-Carlos Cruz
The King's Creole Fried Pork Chops with Mashed Sweet Potatoes and Caramelized Apples and Southern Cooked Greens
Recipe courtesy of Emeril Lagasse