Pork Fried Rice

ACTIVE TIME: 20 min. TOTAL TIME: 30 min. SERVES: 4

3 eggs, beaten

1 Tbs. oil

2 cups thinly sliced strips cooked pork roast

1⁄2 cup frozen peas, thawed

2 scallions, sliced

2 cloves garlic, minced

4 cups cooked rice, at room temp.

1⁄3 cup ponzu sauce

1 jalapeño or red chili pepper, thinly sliced

1⁄3 cup cilantro leaves

Per serving: Cal. 482 Pro. 27g Carb. 50g Fiber 2g Sug. 3g Chol. 192mg Sod. 860mg Total fat: 17g Sat. 5g Trans. 0g

Ponzu sauce gives a citrusy twist to the pork in this toss-together meal—sub in soy sauce and lemon juice if you’d like

1 Coat large nonstick skillet with cooking spray; heat over medium heat. Add eggs, tilting pan to spread eggs to edge; cook until edges are set. Cover; cook over low until set in center, 2–3 min; transfer to cutting board. Roll up; cover.

2 In same skillet, heat oil over medium-high heat. Add pork; cook until browned, 2–3 min. Add peas, scallions and garlic; cook 1 min. Add rice and sauce; cook until hot, 2–3 min. Transfer to plate. Slice egg; add to rice mixture. Top with pepper and cilantro.