This is a super quick and easy dinner featuring Asian inspired flavors.
So forget the take out and make this dish for very happy and healthy bellies!
- 2 4-oz. boneless pork chops, fat trimmed and cut into thin strips
- 1 small onion thinly sliced
- 1 bell pepper, thinly sliced
- 1 zucchini or summer squash chopped
- 3 cloves of garlic, minced
- Corn from 1 ear of fresh corn on the cob
- 2 teaspoons of sesame oil
- 2 eggs (for a slightly lighter version, use 2 egg whites*)
- 2 tablespoons of coconut aminos or soy sauce
- 2 teaspoons of chili sauce, like Sriracha (optional for added heat)
- 2 cups of brown rice, cooked
- Sesame seeds for garnish
In a nonstick skillet, sauté pork strips until cooked through, remove and set aside.
Sauté onions, peppers, squash, corn and garlic over medium heat for about 10 minutes, tossing occasionally to cook. Add cooked pork strips, sesame oil, coconut aminos/soy sauce, and chili sauce and toss.
Create a small well in the middle of the pan and turn heat up to high. Drop eggs and scramble vigorously to mix into the pork and veggies. Add rice, toss and cook for 2-3 minutes before serving.
Nutrition Info | Makes 4 servings (just over 1 cup each)
292 calories, 11.5g fat, 31g carbs, 3.5g fiber
8 Weight Watchers PointsPlus per serving
*(7 Weight Watchers PointsPlus per serving when made with egg whites)