Teriyaki Pork Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups pork chop - lean, baked, diced1 cup brown rice2 1/2 cups water1 tbsp low-sodium chicken boullion, ground1 cup chopped onion1 cup bean sprouts2 tbsp + 2 tbsp teriyaki sauce3 tbsp low-sodium soy sauce1 tbsp fresh chives1 tsp ground gingerOlive Oil Cooking Spray
1. Marinade 1-2 (depending on thickness) pork chops in 2 tbsp teriyaki sauce for approximately 1 hour. If you can marinade for longer, even better, as the pork will soak up the teriyaki flavor even more.
2. Preheat oven to 400 degrees Farenheit. Line 9x13 baking pan or dish with aluminum foil, place pork chops in pan, then seal pan with aluminum foil. Bake chops at 400 degrees Farenheit for 40-50 minutes, or until center is no longer pink. Remove from oven and allow pork chops to cool to touch.
2. While pork chops are baking, bring 2 1/2 cups water to boil. Add 1 tbsp low sodium ground chicken boullion to water and stir until dissolved. Add 1 cup brown rice and stir. Cover pot with lid and bring heat to low-medium. Allow rice to simmer in pot for 40 minutes, or until water is absorbed into rice. Drain rice and allow to cool for 5-10 minutes.
3. Spray a stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray. Heat pan over medium heat. Add onion and bean sprouts and cook for approximately 2 minutes, or until onions begin to soften. Add 1 tbsp soy sauce and cook for 2 more min, stirring well.
4. Slice pork chops into tiny cubes and set aside.
5. Add drained rice, 1 cup cubed pork chop, 2 tbsp teriyaki sauce, soy sauce, and ginger to stirfry pan and mix well. Allow to fry for 4-5 minutes, or until sauces are absorbed into rice.
6. Add chopped chives to rice and mix well.
7. Remove rice from heat and serve immediately. Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user OCEANA9191.
2. Preheat oven to 400 degrees Farenheit. Line 9x13 baking pan or dish with aluminum foil, place pork chops in pan, then seal pan with aluminum foil. Bake chops at 400 degrees Farenheit for 40-50 minutes, or until center is no longer pink. Remove from oven and allow pork chops to cool to touch.
2. While pork chops are baking, bring 2 1/2 cups water to boil. Add 1 tbsp low sodium ground chicken boullion to water and stir until dissolved. Add 1 cup brown rice and stir. Cover pot with lid and bring heat to low-medium. Allow rice to simmer in pot for 40 minutes, or until water is absorbed into rice. Drain rice and allow to cool for 5-10 minutes.
3. Spray a stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray. Heat pan over medium heat. Add onion and bean sprouts and cook for approximately 2 minutes, or until onions begin to soften. Add 1 tbsp soy sauce and cook for 2 more min, stirring well.
4. Slice pork chops into tiny cubes and set aside.
5. Add drained rice, 1 cup cubed pork chop, 2 tbsp teriyaki sauce, soy sauce, and ginger to stirfry pan and mix well. Allow to fry for 4-5 minutes, or until sauces are absorbed into rice.
6. Add chopped chives to rice and mix well.
7. Remove rice from heat and serve immediately. Makes four 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 274.8
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.7 g
- Protein: 20.9 g
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