Snow Pea and Pork Fried Rice

Servings 6 Serves


  • 2 4-oz. boneless top loin pork chops
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon dry sherry or use white grape juice with a splash of cider vinegar
  • 2 large egg whites
  • 1 large egg
  • olive oil
  • 2 teaspoons sesame oil divided
  • 2 cups vertically sliced onion
  • 2 cups snow peas
  • 2 cups sliced mushrooms
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic pressed
  • 4 cups cooked brown rice chilled
  • 1/4 teaspoon sea salt
  • 1/3 cup chopped green onions


  • DO-AHEAD TIP: Cook and chill brown rice. Marinate pork strips for 30 minutes.
  • Trim fat from pork chops and cut into 2- x 1/4-inch strips.
  • In a shallow bowl, combine pork strips, soy sauce and sherry (or juice/vinegar); cover and refrigerate for 30 minutes. Drain pork strips, discarding sherry mixture. In a medium bowl, whisk together egg whites and egg.
  • Place a large skillet or wok coated with a little olive oil over medium-high heat until hot. Add egg mixture and cook for 2 minutes or until done; transfer to a plate and cut into small squares.
  • Add 1/2 teaspoon of sesame oil to the skillet along with pork strips; stir-fry for 2 minutes or until done; remove from skillet and keep warm. Add another 1/2 teaspoon of sesame oil to the skillet along with the onion and snow peas; stir-fry for 2 minutes. Add mushrooms, gingerroot and garlic; stir-fry
  • for 1 minute. Remove onion mixture from skillet and keep warm. Add remaining 1 teaspoon of sesame oil to the skillet along with the cooked rice; cook for 1 minute without stirring.
  • Stir in egg mixture, pork strips, onion mixture and salt; stir-fry for 1 minute or until heated through.
  • Sprinkle each serving with chopped green onion.


SERVING SUGGESTION: Serve stir-fried bok choy on the side.
VEGETARIAN: Use non-breaded faux chicken patties instead of pork chops.
KOSHER: Use boneless skinless chicken breast halves instead of pork chops.
GLUTEN FREE: Make sure soy sauce and sherry (or juice/vinegar) are gluten free.
NUTRITION: Per Serving: 259 Calories; 5g Fat; 14g Protein; 38g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 228mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 6
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