Fried Rice - quick & easy

By Joan_Z

Serves 6: Cal. 302; Protein - 16.4 gm; Carbs - 36. grm; sodium - 467 mg.

Ingredients

• 2 8.5 oz pouches of precooked basmati rice
• 1/4 cup lower sodium soy sauce
• 1 Tbsp. chili garlic sauce
• 1 1/2 tsp. hoisin sauce
• 2 Tbsp. peanut oil - divided
• 1 lb. boneless pork (Boston butt) trimmed & thinly sliced into 1" pieces
• 1 large egg - lightly beaten
• 1 1/2 cups chopped red bell pepper
• 1 cup. frozen shelled edamame
• 2/3 cup thinly siced green onions, divided

Preparation

Step 1

Heat rice according to package directions.

2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 Tbsp. oil; swirl to coat; add pork to pan in a single layer. Cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.

3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.

4, Add remainingi 1 Tbsp. oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions, stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork (or shrimp) and soy suce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.