Pork Fried Rice

  • 2 Cob-Smoked Boneless Pork Filets
  • 1 tbs. Soy Sauce
  • 2 Large Egg Whites
  • 1 Large Egg
  • 1 tbs. Minced, Peeled Fresh Ginger
  • 2 Garlic Cloves, Minced
  • 1 tsp. Salt
  • 4 Cups of cooked Wild Rice, Chilled
  • 1 tbs. Cooking Sherry
  • Cooking Spray
  • 2 Cups of Sliced Mushrooms
  • 2 Cups of Snow Peas
  • 2 Cups Sliced Onion
  • ½ c. Chopped Green Onions
Cut pork into strips and add soy sauce and sherry. Cover and marinate for at least 30 minutes. Drain and discard marinade. Mix egg whites and egg in a mixing bowl with a whisk. Coat a wok or skillet with cooking spray and heat over medium heat until hot. Add the egg mixture and cook until done. Remove egg from wok. Add ½ tsp. oil to the skillet. Add pork and stir-fry for 2 minutes or until done. Remove from wok and keep warm. Add ½ tsp. oil to wok. Add onion and peas. Stir-fry for 2 minutes. Add mushrooms and garlic; stir-fry for 1 minute. Remove onion mixture from skillet and keep warm. Add remaining teaspoon of oil to skillet; add the rice and cook for 1 minute without stirring so rice will start to "clump". Stir in egg mixture, pork, salt, and onion mixture. Stir-fry 2 minutes or until heated. Sprinkle each serving with green onions. SERVES 5