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
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.