Pork and Edamame Fried Rice

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Thai chili sauce, cilantro, and roasted peanuts add zip to this easy dish. For the best texture and flavor, use leftover rice, which has less moisture than fresh-cooked grains.

Ingredients:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 tablespoons canola oil, divided

1 tablespoon chopped peeled fresh ginger

3 garlic cloves, minced

6 ounces pork tenderloin, trimmed and cut into thin strips

1/2 cup shelled edamame (green soybeans)

1/2 cup preshredded carrot

3/4 cup diagonally cut green onions

1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half

2 tablespoons low-sodium soy sauce

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons chopped fresh cilantro

1 1/2 tablespoons seasoned rice vinegar

1 tablespoon thai chili sauce (such as sriracha)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted, dry-roasted peanuts

Directions:

1. Cook rice according to package directions; set aside.
2. Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
3. Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
4. Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

By RecipeOfHealth.com