It's been awhile....and hard to be here but I'm back

As many of you know, I started this blog in honor of my dad and husband who are diabetics.  After my last post, my dad passed away after many years of fighting diabetes, heart disease, and COPD.  This had been a happy place, where I wrote about food and cooking, but I haven't felt like doing much of either until recently.  So I promise I will try to get back in the swing, pick myself up, start cooking and blogging....Won't you raise your glass of whatever you are drinking and toast my dad, a man who made an impression on everyone he met...Love you and miss you dad!

This weekend, we had an impromptu barbeque with friends.  I made a pork roast marinated in caribeean jerk seasonings and even though everyone had seconds I still had quite a bit of pork leftover.  Yesterday I put some of the pork in my mini crockpot and made a very nice pulled pork.  Tonight I asked my husband what he wanted for dinner and he said "not pork", and laughed.  I, not wanting to be wasteful  thought I will get him to eat pork, and decided to make "pork fried rice".  After we finished, my husband said, that was great and forgot all about the fact this was day 3 of pork....So enjoy!

Serves 4
8 oz of leftover cooked pork (chop, tenderloin, roast)
2 cups of cooked brown rice
1 cup of green peas
1 can of sliced water chestnuts
1/2 lb of green beans
1/2 cup of green onions
Egg beaters scrambled (equivelant of 1 egg)
2 TBS of sesame or vegetable oil
2 TBS of low sodium soy sauce
Fresh basil to taste
Pepper to taste

1. Cook rice according to directions and in a small saute pan, scramble egg beaters.
2. Heat oil in saute pan or wok
3. Add onions, water chestnuts, and green beans to oil.  Saute until soft.
4. Add cooked rice, pork, scrambled egg, peas, and soy sauce.  Saute for 3-5 minutes until pork is heated through, add basil and pepper, saute until basil is wilted.
5. Enjoy!