Way too sweet/strong. I was pretty upset because it was pretty much inedible and I ended up throwing it away before letting my family even try it.
Sesame Pork Rice
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this pork fried rice recipe is faster than take-out—ready in just 15 minutes.
Yield: 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 438
- Calories from fat: 25%
- Fat: 12.1g
- Saturated fat: 3.1g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2.4g
- Protein: 30.1g
- Carbohydrate: 48.6g
- Fiber: 1g
- Cholesterol: 63mg
- Iron: 5.9mg
- Sodium: 593mg
- Calcium: 12mg
- 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
- 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
- 1 1/2 teaspoons bottled minced garlic, divided
- 1 teaspoon bottled ground fresh ginger, divided
- 1 tablespoon dark sesame oil, divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1/2 cup chopped green onions
- 1 tablespoon toasted sesame seeds
- Cook rice according to package directions; omit salt. Drain well; set aside.
- While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
- Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.
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