Brown Fried Rice With Pork

2 tablespoons canola oil, divided

6 ounces (1 jar) sliced mushrooms

1 pork chop, 1-inches thick, cooked and shredded (see note)

½ cup red bell pepper, chopped

½ cup peas

2 scallions, sliced

2 cups cooked brown rice, cold

1 tablespoon soy sauce

1 egg

1 tablespoon sesame oil

1 tablespoon parsley, chopped

Heat 1 tablespoon of the canola oil in skillet. Add mushrooms, shredded pork, red pepper, peas and scallions. Cook until vegetables are tender-crisp. Remove from skillet.

Heat remaining tablespoon canola oil in same skillet. Add rice and cook over medium heat until hot.

In a small bowl, whisk together soy sauce and egg.

Make a well in the center of the rice and add sesame oil. When hot, add egg mixture, cooking and stirring until set. Shred egg with fork, mix with rice.

Serves two.

Cook's note: I usually use a leftover pork chop from a restaurant meal.

@Recipe nutrition:Nutrition values per serving: 980 calories, 25 g fat (4 g saturated), 161 g carbohydrates, 8 g fiber, 30 g protein, 115 mg cholesterol, 740 mg sodium.