Stir-Fried Rice with Pork

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Stir-Fried rice with Pork
2 tbs vegetable oil, divided
.5 lb ground pork
salt and freshly ground pepper to taste
3 cups cooked, cold white or brown rice
.5 cup chopped celery
1 tbs minced fresh ginger
1 tsp finely minced garlic
3 tbs less-sodium soy sauce
2 tbs XO sauce
2 cups broccoli florets
1/2 cup thinly sliced scallions, white and green parts
1/2 cup sliced water chestnuts
Heat a wok or a large saucepan over high heat until very hot. Add 1 tsp of the vegetable oil, and when it is hot, add the pork, season with salt and pepper, and stir-fry until the pork is cooked through and crumbly. Remove the pork to another plate and set aside.
Return the wok to the burner over high heat, add the remaining tbs oil, then add the cooked rice and stir-fry, stirring occasionally until it is lightly browned in spots, about 5 min. Add the celery, ginger, and garlic and stir, 1 to 2 min. Add the soy sauce, XO sauce, broccoli, scallions and water chestnuts, cover the pan and cook until everything is hot and the vegetables are crisp-tender, about 4 min, stirring often.
Turn into a serving bowl and serve hot. Serves 2

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