- 2 (8.5-ounce) pouches precooked basmati rice
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons peanut oil, divided
- 1 pound boneless pork shoulder (Boston butt), trimmed and thinly sliced into 1-inch pieces
- 1 large egg, lightly beaten
- 1 1/2 cups chopped red bell pepper
- 1 cup frozen shelled edamame
- 2/3 cup thinly sliced green onions, divided
- calories 302
- fat 10.9 g
- satfat 2.5 g
- monofat 4.1 g
- polyfat 2.5 g
- protein 16.4 g
- carbohydrate 36 g
- fiber 2.8 g
- cholesterol 57 mg
- iron 2.9 mg
- sodium 467 mg
- calcium 52 mg
How to Make It
Heat rice according to package directions.
Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan in a single layer; cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.
Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.
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