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Ingredients
- 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; 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.
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