Szechuan Pork Fried Rice

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 13%
  • Fat: 4.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 23.1g
  • Carbohydrate: 47.9g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.0mg
  • Sodium: 343mg
  • Calcium: 0.0mg


  • 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


  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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