- 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
- 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.
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
Reviews for Pork Fried Rice for Two
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."