Pork Fried Rice

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 21%
  • Fat: 6.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 17.9g
  • Carbohydrate: 41.1g
  • Fiber: 3.1g
  • Cholesterol: 79mg
  • Iron: 1.4mg
  • Sodium: 806mg
  • Calcium: 19mg

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

  1. 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.
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