Diabetes Friendly Fried Rice

Serves 6

2 boneless pork chops

1 Tbsp unsweetened applesauce

2 tsp Splenda

6-7 drops red food coloring

Olive oil

Soy Sauce, reduced sodium variety

Rice Vinegar,no salt/sugar added variety

1 pkg Sucess Brown Rice

1 tsp each fresh grated ginger and minced garlic

3 scallions, thinly sliced

1/2 cup Egg Beaters

1/2 can sliced water chestnuts, drained

1 cup bean sprouts

In a little prep bowl, combine applesauce, Splenda, and food coloring until a deep reddish pink hue is achieved. Divide this equally over the top of the two pork chops. Refrigerate for at lest an hour, covered.

In a small non stick saute pan, put 1 Tbsp olive oil over medium high heat. Add pork chops to hot oil meat side down and "glaze" side up. Cook for 5 minutes. Gently flip chops over and cook 2-3 minutes. Depending on thickness of the chops, you may need to cut them in half to complete cooking in the middle. Reflip to meat side, add a tablespoon or two of water, cover, and cook 2 more minutes. This ensures the meat doesn't dry out. Remove to small plate to cool. Once cool, dice into little cubes and set aside.

Meanwhile, in large saute pan, add 1 Tbsp olive oil and heat over medium heat. Add green onions, then ginger, cook for 30 seconds, add garlic, cook another 30 seconds. Add bean sprouts and water chestnuts, then splash about a Tbsp of rice wine vinegar. Then add Egg beaters. Stir well, so that a "scrambled" consistency is acheived. Add the diced pork, and the brown rice. Add 1 Tbsp or so of soy sauce over all the rice, and stir well over low heat. Taste for seasoning, and add a little additional soy sauce if desired. Top with a few reserved thin slices of green onion to garnish.

One cup of cooked brown rice has about 25 net carbs.