Nutrition per serving may change if servings are adjusted.
2 egg whites
2 teaspoons canola oil
1 pound pork tenderloin, cut into bite-size pieces
1 tablespoon canola oil
1 cup chopped fresh pineapple
½ cup thinly sliced carrot (1 medium)
½ cup thinly bias-sliced celery (1 stalk)
½ cup sliced green onions (4)
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 cups cooked jasmine rice
½ cup frozen peas, thawed
3 tablespoons reduced-sodium soy sauce
1 tablespoon snipped fresh cilantro
In a small bowl beat together egg and egg whites; set aside. In a very large skillet or wok heat the 2 teaspoons oil over medium-high heat. Add pork. Stir-fry 3 to 5 minutes or until pork is no longer pink. Remove pork from skillet; set aside.
Add the 1 tablespoon oil to the skillet or wok. Add pineapple, carrot, celery, green onions, and ginger; stir-fry 3 to 4 minutes or until vegetables are tender. Add garlic; stir-fry 30 seconds more. Add egg mixture; let stand 5 to 10 seconds or until egg sets on bottom but remains runny on top. Add rice. Turn and toss mixture continuously 1 minute. Stir in cooked pork, peas, soy sauce, and cilantro; heat through. Serve immediately.