Rainbow Fried Rice

By SaraB

Ingredients

• 1 tablespoon canola oil
• 2 large eggs, lightly beaten
• 3/4 cup minced yellow onion
• 1 cup chopped Chinese-Style Roast Pork
• 4 cups cooked long-grain rice, chilled
• 3 tablespoons low-sodium soy sauce
• 2 cups shredded iceberg lettuce
• 1/2 cup frozen green peas, thawed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup minced green onions
• 1 teaspoon dark sesame oil

Details

Servings 6

Preparation

Step 1

Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Nutritional Information
Calories:219 (28% from fat)
Fat:6.7g (sat 1.4g,mono 3.1g,poly 1.5g)
Protein:9.7g
Carbohydrate:29g
Fiber:1.7g
Cholesterol:85mg
Iron:1.7mg
Sodium:455mg
Calcium:33mg