This was yummy and easy. I just used jasmine rice, simmered on the stove. Added blanched broccoli just prior to adding the cooked pork. Next time DD wants chicken instead of pork as she found the chops too chewy. Using a pork tenderloin would also be good in place of the chops. A sliced cucumber vinegarette completed the meal.
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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