Pork and Edamame Fried Rice

<p>Pork and Edamame Fried Rice</p>
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

Cooking Light

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.