Instructions: 1. Trim fat from pork chops; cut pork into 2" x 1/4" strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes.

Drain; discard sherry mixture.

2. Whisk egg whites and egg together. Scramble in a pan coated with cooking spray until done. Remove egg mixture from skillet and set aside.

3. Heat 1/2 t. oil in a large skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 t. oil to skillet. Add sliced onions and snow peas; stir-fry 2 minutes. Add mushrooms, ginger and garlic; stir-fry one minute. Remove onion mixture from skillet and keep warm.

4. Add 1 t. oil to skillet; add rice and cook one minute without stirring.

Stir in eggs, pork, onion mixture, and salt, and stir fry 1 minute or until thoroughly heated. Sprinkle each serving with green onions.

Serving size: 2 cups.

NOTES : I halved this with no problem-to "halve" the egg + egg whites, I used one whole large egg and no individual whites.

Makes generous
servings.

This was tonights dinner, and other than the half-hour marinating time (during which I cooked the rice and sliced the veggies), it went together in a flash.

nutrition on this, so I wont include them. For general information, both sources put this at less that 20% CFF and both say each serving has about 7 fat grams.

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