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TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

Nutritional Facts

1-3/4 cup: 367 calories, 10g fat (2g saturated fat), 50mg cholesterol, 417mg sodium, 44g carbohydrate (0 sugars, 5g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Pork Fried Rice for Two in Light & Tasty April/May 2002, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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sdipiazza User ID: 2106899 84694
Reviewed Feb. 15, 2011

"This is delicious and very easy but when I make it I get much more than two servings. I use pork tenderloin rather than pork loin."

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