Lean Pork "Fried" Rice
1lb lean pork tenderloin
2C cooked rice (I used Jasmin, use whatever you like, preferably brown - I just didn't have any)
1/2 head Napa Cabbage, shredded
2 carrots, chopped finely
1C frozen or fresh peas
1 red bell pepper, chopped finely
1/2 red onion sliced thinly
4 green onions, chopped finely
1 zuchinni, sliced and diced finely
1 whole egg and 3 egg whites, beaten together
Dice pork tenderloin into pinkie-nail sized bites. Place in pre-heated skillet with 1tsp olive oil and cook until no longer pink. Push to side of skillet, add egg mixture, stir until cooked. Mix together all veggies EXCEPT frozen peas and carrots. Place peas and carrots in separate skillet and "fry" with cooking spray until tendercrisp (approx 5 min). Mix peas & carrots into chopped veggie mixture. Add garlic powder, onion salt, ground ginger, and a pinch of cayenne (can omit if you're not a fan.) Put approx 1/8-1/4 reduced sodium soy sauce in veggie mix bowl - stir to coat.
Set aside 1/2 of veggie mixture to use for egg rolls. Add other 1/2 of veggie mix to skillet with pork and egg. Reduce heat to low.
Baked Veggie Egg Rolls
1/2 of veggie mixture from "fried" rice
Egg roll wrappers (Nasoya, can generally be found near the tofu at your local grocery.)
A little dish of water.
Preheat oven to 425*. Spray a large cookie sheet with cooking spray. Place egg roll wrapper down like a diamond (not like a square). Place approx 1/4C (I just grabbed a "bunch" between my thumb and 3 fingers) veggie mix in the middle of the wrapper (you can view directions on the back of the package). Follow rolling instructions and "seal" with a finger dab of water painted on to the remaining triangle. Place seam side down on 'greased' cookie sheet. Once cookie sheet is filled (leave a space in between each egg roll approx a finger width apart) Bake at 425* for 18-20 minutes or until golden brown.
1C=a serving, and 2 egg rolls will complete the meal! I hope you enjoy this as much as I did!
