Snow Pea-and-Pork Fried Rice

Ingredients

• 4 cups rice long-grain chilled cooked
• 2 teaspoons sesame oil dark divided
• 1 tablespoon sherry dry
• 1 large eggs 
• 2 large egg whites 
• 1 tablespoon ginger fresh minced peeled
• 2  garlic clove minced
• 0.3 cup spring onion chopped
• 1 tablespoon soy sauce low-sodium
• 2 cups mushrooms sliced
• 2 cups onion vertically sliced
• 8 ounce pork loin chops 
• 0.3 teaspoon salt 
• 2 cups snow peas 

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Trim fat from pork chops; cut pork into 2- x 1/4-inch strips.
2. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes.
3. Drain; discard sherry mixture.
4. Combine egg whites and egg in a medium bowl; stir well with a whisk.
5. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot.
6. Add egg mixture; cook 2 minutes or until egg is done.
7. Remove egg mixture from skillet.
8. Add 1/2 teaspoon oil to skillet.
9. Add pork; stir-fry 2 minutes or until done.
10. Remove pork from skillet; keep warm.
11. Add 1/2 teaspoon oil to skillet.
12. Add sliced onion and snow peas; stir-fry 2 minutes.
13. Add mushrooms, ginger, and garlic; stir-fry 1 minute.
14. Remove onion mixture from skillet, and keep warm.
15. Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated.
16. Sprinkle each serving with about 1 tablespoon green onions.