Mango-Pork Fried Rice

 

3/4

cup diced cooked pork

1/2

teaspoon cornstarch

1

mango, peeled and diced (1 pound)

1

can (8 ounces) sliced water chestnuts, drained

1

cup sliced fresh mushrooms (3 ounces)

1

tablespoon finely chopped gingerroot

1

garlic clove, finely chopped

3

cups cold cooked rice

2

teaspoons reduced-sodium soy sauce

1

cup frozen green peas, thawed

2

medium green onions, sliced (2 tablespoons)

1/8

teaspoon pepper

• 1 Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.
• 2 Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.