PORK AND EDAMAME FRIED RICE

PORK AND EDAMAME FRIED RICE image

Yield 4 Servings

Number Of Ingredients 17

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Ingredients

1 3 1/2 oz. bag boil-in-bag long grain rice
3 Tbs canola oil, divided
1 Tbs chopped peeled fresh ginger
3 garlic cloves, minced
6 oz. pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4 inch thick) slices red bell pepper, each cut in half
2 Tbs low sodium soy sauce
1/2 cup fat free, less sodium chicken broth
2 Tbs chopped fresh cilantro
1 1/2 Tbs seasoned rice vinegar
1 Tbs Thai chile sauce (such as Sriracha)
1/2 tsp salt
1/4 tsp black pepper
2 Tbs unsalted, dry roasted peanuts

Steps:

Cook rice according to package directions, set aside Heat 1/2 tsp oil in a wok or large non-stick skillet over medium-high heat. Add ginger and garlic, saute 1 minute. Add pork, saute 3 minutes, or until pork loses its pink color. Place pork mixture in a large bowl, cover and keep warm. Add 1 tsp oil to the pan. Add edamame and carrot, saute 2 minutes. Add onions and bell pepper, saute 2 minutes. Add carrot mixture to pork mixture in the bowl, keep warm. Heat remaining 2 1/2 Tbs oil in pan. Add cooked rice and soy sauce to pan, saute 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper), cook 2 minutes or until thoroughly heated. Serve immediately.

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