Pork Fried Rice

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Serves: 4

This recipe is from Newsday. Use the last of the pork and that extra batch of rice to whip up pork fried rice. For a crunchy and refreshing accompaniment, toss shredded cabbage with rice vinegar, soy sauce and sesame seeds.

• Ingredients:

2 tablespoons lower-sodium soy sauce

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 tablespoon canola oil

2 eggs, lightly beaten

½ cup very thinly sliced red onion

2 cloves garlic, minced (about 1 teaspoon)

1 large red bell pepper, cut into strips ¼-inch wide and 2 inches long

2 cups diced cooked pork

4 cups cooked rice (from Monday)

2 cups (about 6 ounces) sugar snap peas or 1 (10-ounce) box frozen peas, thawed

• Instructions:

Combine the soy sauce, hoisin and rice vinegar in a small bowl; set aside.

Heat the oil in a large, nonstick skillet over medium high. Add the eggs and let them set slightly for about one minute; stir gently until cooked and remove from pan. Cut into strips. Add the onion, garlic and pepper to skillet and cook, stirring occasionally, until onion and garlic are soft, about three minutes. Add the pork and rice; stir and add hoisin mixture. Add peas and cook, stirring often, until the peas are crisp-tender and bright green, two to three minutes. Remove from heat; stir in the egg and serve.