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Pork and Edamame Fried Rice

Pork and Edamame Fried Rice
Randy Mayor
Yield

4 servings

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.

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

Nutrition 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

How to Make It

  1. Cook rice according to package directions; set aside.

  2. 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.

  3. 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.

  4. 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.