Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts
How to Make It
Cook rice according to package directions; set aside.
Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.
Yuck. Followed it to the letter. Very let down usually Cooking Light has great recipes. The rice wine vinegar and chili paste overpower the rest of the ingredients. Was expecting classic pork fried rice taste but this didn't even come close.
This was excellent. The only minor changes I made were to swap the amounts of green onion and red pepper because I like peppers more than onions and I added a bit of salt and pepper to the pork before adding to the wok. I couldn't taste the cilantro so I may leave it out or add it as a garnish next time. I may also reduce the oil in the last step, it seemed a bit excessive to me.
This recipe was easy and delicious. I substituted turkey tenderloins for the pork and Thai garlic chili sauce for the sriacha sauce, and it tasted great. My family enjoyed it very much. One batch fed three of us with some leftovers which disappeared the next day. I will definitely make this again.
This is one of my favorite stir fry recipes and one I make often. I love the combination of flavors. The only change I make is adding some mushrooms because they are one of our favorite vegetables. Definitely use the Sriracha sauce because it gives the dish a kick.
This was fantastic. As always, I regret that the high ratings on this site reflect "special occasion" worthiness. Who would serve fried rice for a special occasion? This recipe was delicious and unique and very fresh. Lots of prep time as with any stir-fry for chopping and such, but well worth it. Have tried lots of stir-fry recipes and this is one of the best.