Mango-Pork Fried Rice
Tropical mango gives this fried rice the aroma and taste of paradise.

3/4 cup diced, cooked pork
1/2 teaspoon cornstarch
1 mango peeled an diced (1 lb.)
1 can (8 oz.) sliced water chestnuts, drained
1 cup sliced fresh mushrooms
1 tablespoon finely chopped gingerroot
1 garlic clove, finely chopped
3 cups cold cooked rice
2 teaspoons reduced-sodium soy sauce
1 cup frozen green peas, thawed
2 med. green onions, sliced
1/2 teaspoon pepper

1. Mix pork and cornstarch. Spray non-stick wok or 12 inch skillet with cooking spray; heat over medium heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.

2. Spray wok or skillet with cooking spray; heat  until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. add  pork mixture, peas, onions, and pepper; stir-fry 1 minute.