Cook the eggs without scrambling (so they look like a pancake). Add the eggs and swirl to coat the bottom of the pan. Heat a large pan or wok over medium heat and add a little oil or cooking spray. But don’t worry, it still tastes great and will definitely nip your craving for Chinese food in the bud! For a little more oomph, you can drizzle some toasted sesame oil over the top.Ģ eggs, lightly beaten and a little oil or cooking sprayġ (1 lb.) pork tenderloin, cut into bite sized piecesġ bunch green onions, sliced (greens and whites separated)ġ knob of ginger, peeled & grated or mincedģ-4 cups cold cooked brown rice (from 1 cup raw)
It comes in at just under 500 calories for a healthy sized portion.
It uses lean pork tenderloin and brown rice, as well as minimal oil. This is a recipe for a healthier version of pork fried rice. Still, I get cravings for chop suey or lo mein from time to time, but I try to make those dishes at home rather than ordering them out. I mean, if I am going to eat all those calories, I might as well have something that tastes deliciously unhealthy, like fried sesame chicken, rather than something that seems almost healthy (even though it usually isn’t) like chop suey. So there you have it, the timeline of my Chinese food eating. I tend to be more into Kung Pao or sesame chicken, or Mongolian beef. These days, it’s pretty rare for me to order fried rice or even chop suey at a Chinese restaurant. I liked this fried rice more than any others I’d had because it had finely sliced peapods (my absolute favorite), and lots of other veggies not just the standard (or, what I thought was the standard) peas and carrots. But once again, I got into an ordering funk and stuck to my signature dish–there, it was chicken fried rice. Thing is, I got stuck on chicken chop suey and never tried anything else.Īs a freshman in college, I fell head over heels for a local Japanese and Chinese restaurant that was a few blocks from campus. But, one chicken chop suey at a restaurant while out with my mom, and I was hooked. My dad is an incredibly picky eater, and this is something he absolutely refused (and still refuses) to eat, so you can see where I got it.
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