Pork Fried Rice

3/4 pound center cut pork loin, cut into bite-size pieces
2-3 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
2 tablespoons grated or minced fresh ginger
1 tablespoon minced garlic
1 tablespoon canola oil
5 green onions, sliced
1 tablespoon sesame oil
1 carrot, shredded
1/2 cup frozen peas, thawed
1 cup brown rice, cooked and cooled
1/2 cup egg substitute

1. Toss the pork with 1 to 2 tablespoons of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon ginger and 2 teaspoons of the garlic. Mix well.

2. Heat a nonstick saute' pan over medium-high heat and add 1/2 teaspoon canola oil. Add the pork and stir-fry until cooked through. Remove from saute' pan and keep warm.

3. Add the remaining canola oil to pan and turn heat down to medium. Add the green onions and stir-fry until crisp-tender; about 1 minute. Add the remaining ginger and garlic, stir-fry for 30 seconds. Stir in the remaining hoisin sauce, soy sauce and the sesame oil, Add the carrots, peas and rice, stir-fry until heated through. Add the egg substitute and stir constantly until scrapbled. Stir in the pork and serve.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BEVNPICARD.