Ingredients

• 1 pound boneless pork
• 1-1/2 cups cooked rice
• 2 beaten eggs
• 1 tablespoon cooking oil
• 1 6-ounce package frozen pea pods
• 1 small sweet red or green pepper, cut into bite-size strips
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1/3 cup sliced water chestnuts
• 3 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper

Directions

1. Partially freeze pork; cut on an angle into thin bite-size strips. Set pork aside. Prepare rice according to package directions, except omit the salt. Meanwhile, in a 10-inch skillet cook the eggs in 1 tablespoon oil, without stirring, until set. Invert the skillet over a baking sheet to remove the cooked eggs; cut into short narrow strips.
2. In the same skillet cook pea pods, red or green pepper strips, and garlic in 1 tablespoon cooking oil about 1 minute or till the pea pods are thawed. Remove from the skillet.
3. Add more cooking oil, if necessary. Add half of the pork to the hot skillet. Stir-fry the pork for 2 to 3 minutes or till no longer pink. Remove from the skillet. Stir-fry the remaining pork for 2 to 3 minutes. Return all of the pork to the skillet.
4. Stir in the cooked rice, egg strips, cooked vegetable mixture, water chestnuts, soy sauce, ground ginger, and crushed red pepper. Heat through. Pass additional soy sauce, if desired. Makes 6 servings.