• ½ cup reduced-sodium chicken broth
• ¼ cup light soy sauce
• 1 tablespoon oyster sauce
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 1 pound boneless pork chops, about ½ inch thick
• 2 eggs, lightly beaten
• 1 tablespoon canola oil
• 1 large onion, peeled and chopped
• 1 large red sweet pepper, cored, seeded and thinly sliced
• 3 cups cooked brown rice
• 4 scallions, sliced
• 1 cup frozen peas, thawed
• 1 tablespoon sesame oil

1. In a small bowl, mix together broth, soy sauce, oyster sauce, ginger and pepper flakes. Set aside.
2. Heat broiler. Broil pork chops for 4 minutes per side. Dice and reserve.
3. Heat a medium-size nonstick skillet over medium heat. Coat with cooking spray. Add eggs and cook for 2 minutes, until set. Remove to a plate and cut into ½-inch strips. Reserve.
4. Heat oil in a large nonstick skillet or wok. Add onion and red pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips, scallions, peas and sesame oil. Stir gently to combine and heat through, about 2 minutes.

Makes: 6 servings