Pork and Edamame Fried Rice

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.

Yield: 4 servings

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

Preparation

Cook rice according to package directions; set aside.

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.

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.

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.

Nutritional Information

Calories:

473 (29% from fat)

Fat:

15.1g (sat 2.6g,mono 6.6g,poly 4.3g)

Protein:

17.8g

Carbohydrate:

64.8g

Fiber:

5g

Cholesterol:

28mg

Iron:

4.2mg

Sodium:

810mg

Calcium:

32mg