Low Fat Pork Fried Rice

• 2 c uncooked white rice
• 2 large eggs
• 2 large egg whites
• 8 oz boneless pork loin, trimmed of fat, cut in thin 1/2" long strips
• 8 oz. white mushrooms, sliced
• 6 scallions, chopped, white and green parts separated
• 2 c (10 oz) frozen green peas, thawed
• 1 8 oz can sliced water chestnuts, drained
• 1/2 c bottled stir-fry sauce

1. 1. Cook rice. Remove from heat, let cool
2. 2. Meanwhile whisk eggs and whites in small bowl until frothy. Coat a large nonstick skillet with nonstick cooking spray. Place over very low heat, add eggs, cover and cook 8 min until almost browned. Turn "pancake" over using a broad spatula and cook 2 min longer until cooked through. Remove to cutting board, cool, then cut in strips.
3. 3. Cook skillet, sprahy again and place over med -high heat. Add pork and stir 3-4 min until no longer pink. Remove from pan.
4. 4. Add mushrooms and white parts of scallions. Cook, stirring often, 4 min until mushrooms release liquid and are tender.
5. 5. Stir in rice, egg strips, pork and remaining ingredients. Cook 5 min until heated through

white rice, eggs, egg whites, pork loin, white mushrooms, scallions, green peas, water chestnuts, stirfry sauce

Taken from www.epicurious.com/recipes/member/views/low-fat-pork-fried-rice-1214567 (may not work)