MANGO-PORK FRIED RICE

Mango-Pork Fried Rice image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 12

3/4 cup diced cooked pork
1/2 teaspoon cornstarch
1 mango, peeled and diced (1 pound)
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushrooms (3 ounces)
1 tablespoon finely chopped gingerroot
1 garlic clove, finely chopped
3 cups cold cooked rice
2 teaspoons reduced-sodium soy sauce
1 cup frozen green peas, thawed
2 medium green onions, sliced (2 tablespoons)
1/8 teaspoon pepper

Steps:

Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.
Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.

Nutrition Facts : Calories 260, Carbohydrate 52 g, Cholesterol 15 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg