Pork and Edamame Fried Rice

Randy Mayor
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.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 473
Caloriesfromfat 29 %
Fat 15.1 g
Satfat 2.6 g
Monofat 6.6 g
Polyfat 4.3 g
Protein 17.8 g
Carbohydrate 64.8 g
Fiber 5 g
Cholesterol 28 mg
Iron 4.2 mg
Sodium 810 mg
Calcium 32 mg

Ingredients

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Preparation

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.

Note:

November 2006