If we make Pork Tenderloin for just our family, we have enough leftover to make this the next night.
1 bag (5.3 oz) quick brown rice
1 c. Sugar snap peas
4 green onions, chopped
1/2 c. Matchstick carrots
Cooking spray
2 large eggs
leftover pork tenderloin, cut into bite size pieces
Cook rice. Saute peas, green onions and carrots in a large skillet over med-high heat for 3 min. Add rice and cook for 2 min. Make a well in the center of the pan, add eggs and cook 1-2 min., stirring occasionally. Mix in the leftover pork tenderloin and juices and stir.
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