Weight Watchers Pork Fried Rice (9 points)

Ingredients

	1/2 pound(s) cooked lean pork tenderloin, reserved from Crusty Pork Tenderloin with Sweet Potato and Apple
	1 tsp dark sesame oil, Asian
	2 medium uncooked scallion(s), thinly sliced
	1 rib(s) (medium) uncooked celery, thinly sliced
	1 tsp ginger root, fresh, peeled and grated
	1 cup(s) frozen peas and carrots, thawed
	1 cup(s) cooked white rice
	2 tsp low sodium soy sauce
	1 tsp oyster sauce, bottled
	1/8 tsp red pepper flakes, or to taste
	1/4 cup(s) fat free egg substitute
	1/8 tsp table salt    Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside. Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture to a warm serving bowl. Spray the same skillet with nonstick spray and set over medium-high heat. Add the egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through, about 1 minute. Stir the egg into the rice mixture and serve at once. Yields 1 3/4 cups per serving. Notes If you are boiling the rice just before making this recipe, spread the hot cooked rice on a baking sheet to cool (about 10 minutes) before using it. Substitute a chopped small onion for the scallions, if scallions aren’t a staple in your pantry. For extra flavor, without increasing the PointsPlus™ values, add a tablespoon or two of chopped fresh cilantro or basil at the last minute.