Szechuan Pork Fried Rice

• 1 (3/4-pound) pork tenderloin
• Vegetable cooking spray
• 2 teaspoons peanut oil, divided
• 1 teaspoon peeled, minced gingerroot
• 1/2 teaspoon dried crushed red pepper
• 2 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce
• 1 1/2 cups snow pea pods
• 3 1/2 cups cooked long-grain rice (cooked without salt or fat), chilled
• 1/2 cup coarsely shredded carrot
• 1/3 cup thinly sliced green onions

1. Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned. Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.
3. Drizzle remaining 1 teaspoon oil around top of wok. Add snow peas; stir-fry 1 minute. Add rice and carrot; stir-fry 2 minutes. Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.

pork tenderloin, vegetable cooking spray, peanut oil, gingerroot, red pepper, garlic, soy sauce, snow pea, rice, carrot, green onions

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