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Szechuan Pork Fried Rice

Yield 4 servings.

Ingredients

  • 1 (3/4-pound) pork tenderloin
  • Vegetable cooking spray
  • 2 teaspoons peanut oil, divided
  • 1 teaspoon peeled, minced gingerroot
  • 1/2 teaspoon dried crushed red pepper
  • 2 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 cups snow pea pods
  • 3 1/2 cups cooked long-grain rice (cooked without salt or fat), chilled
  • 1/2 cup coarsely shredded carrot
  • 1/3 cup thinly sliced green onions

Nutrition Information

  • calories 340
  • caloriesfromfat 13 %
  • fat 4.8 g
  • satfat 1.1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 23.1 g
  • carbohydrate 47.9 g
  • fiber 0.0 g
  • cholesterol 55 mg
  • iron 0.0 mg
  • sodium 343 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from tenderloin; cut tenderloin into 1 1/2-inch strips.

  2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork, gingerroot, pepper, and garlic; stir-fry 3 to 4 minutes or until pork is browned. Transfer pork mixture to a shallow bowl; add soy sauce, and set aside.

  3. Drizzle remaining 1 teaspoon oil around top of wok. Add snow peas; stir-fry 1 minute. Add rice and carrot; stir-fry 2 minutes. Add green onions and reserved pork mixture; stir-fry 3 to 4 minutes or until thoroughly heated.

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