Pork Fried Rice

By nlhartman

Ingredients

• 4 c. assorted cut-up vegetables--pea pods, carrots, mushrooms and/or chinese cabbage
• 10 oz. diced, cooked leftover pork roast
• 3 c. Chinese boiled rice or cooked rice, chilled
• 1/3 c. Sesame-Soy Vinaigrette

Preparation

Step 1

Spray a wok or large skillet with nonstick coating.
Preheat over medium heat.
Add eggs; lift and tilt wok to form a thin "egg sheet."
Cook, without stirring, about 2 minutes or just till set.
Slide egg sheet into a cutting board.
Cut into 1/4-inch wide strips; cut strips into 2-inch lengths
Return wok to medium-high heat.
Pour oil into hot wok.(Add more oil as necessary during cooking.)
Add veggies; stir-fry for 2 minutes.
Add pork, rice and vinaigrette; stir-fry for 2-3 minutes or til hot.
Stir in egg strips.
Cover; cook for 1 minute.