Szechuan Pork Fried Rice

Oxmoor House
4 servings.


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1 (3/4-pound) pork tenderloin
Vegetable cooking spray
2 teaspoons peanut oil, divided
1 teaspoon peeled, minced gingerroot
1/2 teaspoon dried crushed red pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 1/2 cups snow pea pods
3 1/2 cups cooked long-grain rice (cooked without salt or fat), chilled
1/2 cup coarsely shredded carrot
1/3 cup thinly sliced green onions


Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.

Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned. Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.

Drizzle remaining 1 teaspoon oil around top of wok. Add snow peas; stir-fry 1 minute. Add rice and carrot; stir-fry 2 minutes. Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 340
Caloriesfromfat 13 %
Fat 4.8 g
Satfat 1.1 g
Monofat 2 g
Polyfat 1 g
Protein 23.1 g
Carbohydrate 47.9 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.0 mg
Sodium 343 mg
Calcium 0.0 mg