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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.
- 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
- Cook rice according to pkg. Set aside to cool.
- 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.
- 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.
- 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.