Pork Fried Rice

recipe

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 302
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 1.3 g
Monofat 2.1 g
Polyfat 1.5 g
Protein 17.9 g
Carbohydrate 41.1 g
Fiber 3.1 g
Cholesterol 79 mg
Iron 1.4 mg
Sodium 806 mg
Calcium 19 mg

Ingredients

2 teaspoons dark sesame oil
1/2 pound pre-marinated teriyaki pork tenderloin, cut into thin strips
1/2 cup matchstick-cut carrots
1/2 cup sliced green onions
2 teaspoons bottled minced garlic
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
4 cups chilled cooked brown rice
1 large egg, lightly beaten
2 tablespoons low-sodium soy sauce
1 tablespoon water

Preparation

Heat oil in a large nonstick skillet over high heat. Add pork, and stir-fry 3 to 4 minutes or just until done. Add carrot and next 4 ingredients; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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