ck - Pork and Edamame Fried Rice Menu
Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
Cook rice according to package directions; set aside.
Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.
Pork and Edamame Fried Rice
The best fried rice starts with leftover cooked rice; the grains are less moist, which makes them better to "fry" than fresh cooked rice. For quick weeknight meals, start with boil-in-bag instant rice; let it cool while you prepare the remaining ingredients. (Serves 4)
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