Pork Fried Rice for Two Recipe

Nutrition Facts

  • One serving:
  • (1-3/4 cups)
  • Calories:
  • 367
  • Fat:
  • 10 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 417 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 5 g
  • Protein:
  • 26 g
  • Diabetic Exchange:
  • 2 lean meat, 2 starch, 2 vegetable, 1/2 fat.


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Pork Fried Rice for Two

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"My husband and I often make a meal of this appealing stir-fry," write Laura Kittleson of Casselberry, Florida. "It's nicely seasoned and chock-full of vegetables."

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1/8 teaspoon Chinese five-spice powder
  • 6 ounces boneless pork loin, cut into 1/4-inch cubes
  • 1/2 teaspoon fennel seed, crushed
  • 1-1/2 teaspoons canola oil, divided
  • 2 cups broccoli florets
  • 1 celery rib with leaves, sliced
  • 1/2 cup shredded carrot
  • 1/4 cup chopped green onions
  • 1-1/2 cups cold cooked brown rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1/8 teaspoon pepper

Directions:

Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
    Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through. Yield: 2 servings.


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