Pork Tenderloin and Spinach Fried Rice


1 1/2 cups long grain rice cooked

3 tablespoons light olive oil or vegetable oil

1 pound pork tenderloin cut into strips

3 tablespoons sherry

3 tablespoons light soy sauce

1 tablespoon cornstarch

1 small onion chopped

1- 10 ounce package frozen chopped spinach drained

4 eggs


Prepare rice, set aside. Mix sherry, soy sauce and cornstarch in large bowl. Cut pork into thin strips about 2 inches long. Stir into sherry mixture. Set aside. Beat eggs in small bowl. Set aside. Drain spinach, set aside.

In a large skillet, heat 2 tablespoons of oil over high heat. Cook pork until white, about 3-4 minutes, stirring constantly. Remove from pan and set aside.

While pan is still hot, add 1 tablespoon of oil and cook eggs. Stirring constantly until cooked. Turn down heat, and push eggs to side of pan. Stir in rice, meat and spinach. Add a little more sherry and soy sauce if you like it moister. Cook 5 minutes longer. Serve with Sauce.


1 cup beef broth

1 tablespoon soy sauce

1-2 tablespoons corn starch

In small pan add broth, soy sauce and corn starch. Cook over low heat until desired gravy consistency. Serve over Pork Fried Rice.

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