Almost Classic Pork Fried Rice

2 Tbs peanut oil, divided
1/2 tsp kosher salt, divided
1/2 pd boneless pork loin chop, cut into 1/2 inch pieces
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green onion bottoms
2 Tbs minced garlic
2 Tbs minced peeled fresh ginger (I used 1 Tbs ground ginger)
3 cups cooked, chilled long grain brown rice
1 large egg
3 Tbs low sodium soy sauce
1 tsp dark sesame oil
1/4 tsp freshly ground pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts
1 cup chopped green onion tops

1. Heat wok over medium-high heat.  Add 1 Tbs peanut oil, swirl to coat.  Sprinkle 1/8 tsp salt on pork.  Add pork to wok, saute two minutes or until browned on all sides.  Remove pork from pan.  Add carrot and celery to wok, saute for two minutes or until lightly browned, stirring frequently.  Add carrot mixture to pork.

2.  Add remaining 1 Tbs oil to pan, swirling to coat.  Stir in green onion bottoms, garlic and ginger; cook for 15 seconds, stirring constantly.  Add rice, stirring well to coat rice with oil; cook without stirring for two minutes or until edges begin to brown.  Stir rice mixture, and then cook an additional two minutes without stirring.  Make a well in the center of the rice mixture.  Add egg; stir fry for 30 seconds or until soft scrambled, stirring constantly.

3.  Return pork mixture to pan.  Stir in remaining 3/8 tsp salt, soy sauce, sesame oil, and pepper.  Remove from heat, and stir in bean sprouts and water chestnuts.  Sprinkle with green onion tops.

Yield: 4 servings
Serving Size: 2 cups
Calories: 408
Fat: 12.4g
Protein: 21g
Carb: 49.3
Fiber: 6.5g
Chol: 82mg
Iron: 2.4mg
Sodium: 627mg
Calc: 79mg

Recipe: adopted from Cooking Light Magazine Jan/Feb 2011

I just loved this recipe!  The rice tasted just like the title :) almost classic!  Best thing about this is that you could leave out the pork and have vegetable fried rice, or add chicken or shrimp instead!  I give these one two really big thumbs up!