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Pork Fried Rice for Two

Pork Fried Rice for Two
"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."
2 ServingsPrep/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 fresh 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 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.
Nutrition Facts: One serving (1-3/4 cups) equals 367 calories,
© Taste of Home 2012

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Pork Fried Rice for Two (continued)

Nutrition Facts: 10 g fat (2 g saturated fat), 50 mg cholesterol, 417 mg sodium, 44 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012