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.
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Units: US | Metric
- 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
- 1Cook rice according to pkg. Set aside to cool.
- 2Heat 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.
- 3Add 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.
- 4Heat 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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Nutritional Facts for Pork and Edamame Fried Rice
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 494.1
- Calories from Fat 264
- Total Fat 29.4 g
- Saturated Fat 4.4 g
- Cholesterol 28.0 mg
- Sodium 929.3 mg
- Total Carbohydrate 37.6 g
- Dietary Fiber 5.9 g
- Sugars 3.7 g
- Protein 23.6 g