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Rating: 4 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe by Cooking Light November 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; set aside.

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  • 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.

Nutrition Facts

473 calories; calories from fat 29%; fat 15.1g; saturated fat 2.6g; mono fat 6.6g; poly fat 4.3g; protein 17.8g; carbohydrates 64.8g; fiber 5g; cholesterol 28mg; iron 4.2mg; sodium 810mg; calcium 32mg.
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