Pork and Edamame Fried Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light. I haven't tried it yet, but leftover rice would probably even work better than the boil in the bag rice specified in the recipe. Substitute tofu for a vegetarian variation. Ingredients:
1 (3 1/2 ounce) bag boil-in-the-bag rice |
3 tablespoons vegetable oil, divided |
1 tablespoon ginger, minced |
3 garlic cloves, minced |
6 ounces pork tenderloin, cut in thin strips |
1/2 cup edamame, shelled |
1/2 cup carrot, shredded |
3/4 cup green onion, diagonally cut |
1/2 cup red bell pepper, sliced |
2 tablespoons low sodium soy sauce |
1/2 cup low sodium chicken broth |
2 tablespoons cilantro, chopped |
1 1/2 tablespoons rice vinegar, seasoned |
1 tablespoon chili sauce, such as sriracha,not american chili sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons dry roasted peanuts |
Directions:
1. Cook rice according to pkg. Set aside to cool.
2. Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm.
3. Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover.
4. Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.
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