Snow Pea-And-Pork Fried Rice

• 2 (4-ounce) boned center-cut loin pork chops
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dry sherry
• 2 large egg whites
• 1 large egg
• Cooking spray
• 2 teaspoons dark sesame oil, divided
• 2 cups vertically sliced onion
• 2 cups snow peas
• 2 cups sliced mushrooms
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 4 cups cooked long-grain rice, chilled
• 1/4 teaspoon salt
• 1/3 cup chopped green onions

1. Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.
2. Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.
3. Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.
4. Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green onions.
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center, soy sauce, sherry, egg whites, egg, cooking spray, dark sesame oil, onion, snow peas, mushrooms, fresh ginger, garlic, rice, salt, green onions

Taken from www.myrecipes.com/recipe/snow-pea-and-pork-fried-rice (may not work)