Anne's Pork Fried Rice
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 226.7
- Total Fat: 12.7 g
- Cholesterol: 104.2 mg
- Sodium: 474.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.0 g
- Protein: 14.6 g
View full nutritional breakdown of Anne's Pork Fried Rice calories by ingredient
Introduction
The more veggies the better! The more veggies the better!Number of Servings: 10
Ingredients
-
2 cups long grain white rice
2 cups low sodium chicken broth
1.5 cups water
12 ounces lean pork tenderloin (sliced thin)
black pepper
4 large eggs (lightly beaten)
4 Tbs. canola oil (divided)
4 Tbs. low sodium soy sauce (divided)
2 bunches of scallions (diced)
3 large garlic cloves (minced)
6 slices of fresh ginger root (minced)
1 Cup of fresh bean sprouts
10 0unces of fresh mushrooms (sliced)
1 can of water chestnuts (sliced)
Optional: red bell pepper, pea pods, carrot shreds....
Tips
We like to add additional veggies. Bell peppers should be saute'd with the mushrooms to release water. Pea pods should go in with scallions and sprouts to steam.
Directions
Cook rice in chicken broth and water until tender. Cool and refrigerate. Prep all remaining ingredients.
Place 2 Tbs. canola oil in wok. Add pork, season with black pepper, and cook until just opaque. Remove from wok using slotted spoon. Add mushrooms to wok and stir fry until golden, remove. Add eggs to wok and scramble until dry, remove. Add a couple Tbs. of chicken broth to wok, stir fry scallions, garlic, bean sprouts and ginger until tender. Add chilled rice to wok, drizzle with remaining two Tbs. oil. Toss to coat. Return eggs, pork and mushrooms to wok and season with remaining 2 Tbs. of soy sauce.
Serving Size: Makes 10 servings; approx. 3/4 of a cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user NONSPURIOUS.
Place 2 Tbs. canola oil in wok. Add pork, season with black pepper, and cook until just opaque. Remove from wok using slotted spoon. Add mushrooms to wok and stir fry until golden, remove. Add eggs to wok and scramble until dry, remove. Add a couple Tbs. of chicken broth to wok, stir fry scallions, garlic, bean sprouts and ginger until tender. Add chilled rice to wok, drizzle with remaining two Tbs. oil. Toss to coat. Return eggs, pork and mushrooms to wok and season with remaining 2 Tbs. of soy sauce.
Serving Size: Makes 10 servings; approx. 3/4 of a cup each.
Number of Servings: 10
Recipe submitted by SparkPeople user NONSPURIOUS.
