Pork and Edamame Fried Rice

By ruhroh

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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; saut� minute. Add pork; saut� 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; saut� minutes. Add onions and bell pepper; saut� 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; saut� 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.


CALORIES 473 (29% from fat); FAT 15.1g (sat 2.6g,mono 6.6g,poly 4.3g); IRON 4.2mg; CHOLESTEROL 28mg; CALCIUM 32mg; CARBOHYDRATE 64.8g; SODIUM 810mg; PROTEIN 17.8g; FIBER 5g

Cooking Light, NOVEMBER 2006